Food Quotes by Yotam Ottolenghi

I have yet to meet a carnivore who doesn't love a sausage roll.

— Yotam Ottolenghi

I always pan-fry sprouts - it retains texture and enhances flavour.

— Yotam Ottolenghi

I do support people eating more vegetables. It's a good thing to do.

— Yotam Ottolenghi

Halva works brilliantly in ice-cream.

— Yotam Ottolenghi

Food can bring people together in a way nothing else could.

— Yotam Ottolenghi

I can't stand recipes that don't have background.

— Yotam Ottolenghi

The way to entice people into cooking is to cook delicious things.

— Yotam Ottolenghi

The differences between a tart, a pie and a quiche are a blur.

— Yotam Ottolenghi

A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.

— Yotam Ottolenghi

Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.

— Yotam Ottolenghi

Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a…

— Yotam Ottolenghi

The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.

— Yotam Ottolenghi

Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.

— Yotam Ottolenghi

You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.

— Yotam Ottolenghi

Panko are the elite of the breadcrumb world because they stay so crunchy and light.

— Yotam Ottolenghi

Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.

— Yotam Ottolenghi

Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come…

— Yotam Ottolenghi

I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from…

— Yotam Ottolenghi

Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner…

— Yotam Ottolenghi

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of…

— Yotam Ottolenghi

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty…

— Yotam Ottolenghi

The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the…

— 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…

— Yotam Ottolenghi

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile,…

— Yotam Ottolenghi

My dad makes food with very few delicate flavours.

— Yotam Ottolenghi

In vast parts of the world, people don't eat meat.

— Yotam Ottolenghi

Taleggio is the perfect cheese to melt over a warm dish.

— Yotam Ottolenghi

Gooseberries aren't just for creamy desserts and pies.

— Yotam Ottolenghi

Recipes can be incredibly vague where chillies are concerned.

— Yotam Ottolenghi

Plums are a good substitute for gooseberries.

— Yotam Ottolenghi

Stereotypical vegetarian food looks gray and brown.

— Yotam Ottolenghi

Vegetarians in general don't like me.

— Yotam Ottolenghi

I tend to mean what I say: in life, generally; in recipes, certainly.

— Yotam Ottolenghi

Brussels sprouts are really quite versatile.

— Yotam Ottolenghi

Greek yogurt with some olive oil stirred in can transform many dishes.

— Yotam Ottolenghi

I just don't tend to cook eggplant at home.

— Yotam Ottolenghi

Blanching the cloves removes the harsh and bitter bite of raw garlic.

— Yotam Ottolenghi

I like to add something unusual to a dish.

— Yotam Ottolenghi

I enjoy meat, but I can do without it.

— 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