Quotes by: Yotam Ottolenghi
Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise.
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.
Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.
Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.
You can really taste the difference between a shop-bought and a good homemade mayo.
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
Even in the busiest kitchen, there's always a point at the end of the day when you go home.
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.
Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it.
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?
Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.