Quotes by: Yotam Ottolenghi

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You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
Yotam Ottolenghi
Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.
Yotam Ottolenghi
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
Yotam Ottolenghi
Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.
Yotam Ottolenghi
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.
Yotam Ottolenghi
If the British Isles had an official vegetable, it would have to be the potato.
Yotam Ottolenghi
What makes maftoul worth celebrating is that it's so easy and forgiving to cook.
Yotam Ottolenghi
Panko are the elite of the breadcrumb world because they stay so crunchy and light.
Yotam Ottolenghi
Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?
Yotam Ottolenghi
There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
Yotam Ottolenghi
Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.
Yotam Ottolenghi
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.
Yotam Ottolenghi
Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
Yotam Ottolenghi
I have an intense dislike of doctrines, because you will always end up eating your words.
Yotam Ottolenghi
Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.
Yotam Ottolenghi
My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.
Yotam Ottolenghi
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.
Yotam Ottolenghi
Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.
Yotam Ottolenghi
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
Yotam Ottolenghi
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
Yotam Ottolenghi
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
Yotam Ottolenghi
Dinner parties are still highly popular, and I believe they always will be.
Yotam Ottolenghi
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