Quotes by: Yotam Ottolenghi

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The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
Yotam Ottolenghi
Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.
Yotam Ottolenghi
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.
Yotam Ottolenghi
Good asparagus needs minimal treatment and is best eaten with few other ingredients.
Yotam Ottolenghi
You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore.
Yotam Ottolenghi
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
Yotam Ottolenghi
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.
Yotam Ottolenghi
There is nothing like a good old recipe. If it has lasted, then it is good.
Yotam Ottolenghi
If I am honest, my food is actually quite far removed from both the food of my mother and my father.
Yotam Ottolenghi
Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.
Yotam Ottolenghi
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.
Yotam Ottolenghi
The unlikely combination of potatoes and pasta does appear in some Italian recipes.
Yotam Ottolenghi
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.
Yotam Ottolenghi
Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.
Yotam Ottolenghi
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
Yotam Ottolenghi
Believe it or not, I'm as much a fan of a supper shortcut as the next person.
Yotam Ottolenghi
For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.
Yotam Ottolenghi
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
Yotam Ottolenghi
Miso makes a soup loaded with flavour that saves you the hassle of making stock.
Yotam Ottolenghi
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