Food Quotes by 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

I have to admit that I can't take a whole fig and eat it on its own as I would a peach…

— 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

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

Miso makes a soup loaded with flavour that saves you the hassle of making stock.

— Yotam Ottolenghi

It's well worth making your own harissa, but there are some very good commercial varieties.

— Yotam Ottolenghi

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

— Yotam Ottolenghi

Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put…

— Yotam Ottolenghi

Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make…

— Yotam Ottolenghi

I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't…

— Yotam Ottolenghi

Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet,…

— Yotam Ottolenghi

The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core…

— Yotam Ottolenghi

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the…

— Yotam Ottolenghi

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out…

— Yotam Ottolenghi

Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red,…

— Yotam Ottolenghi

There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any…

— 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

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

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

— Yotam Ottolenghi

Halva works brilliantly in ice-cream.

— Yotam Ottolenghi

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

— 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

My dad makes food with very few delicate flavours.

— Yotam Ottolenghi

For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much…

— Yotam Ottolenghi