If the first bite is with the eye and the second with the nose, some people will never take that third, actual… — Yotam Ottolenghi Copy Share Image
The way to entice people into cooking is to cook delicious things. — Yotam Ottolenghi Copy Share Image
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. — Yotam Ottolenghi Copy Share Image
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines -… — Yotam Ottolenghi Copy Share Image
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my… — Yotam Ottolenghi Copy Share Image
A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's… — Yotam Ottolenghi Copy Share Image
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. — Yotam Ottolenghi Copy Share Image
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese.… — Yotam Ottolenghi Copy Share Image
These days, meals are more open to personal preferences. People like to serve themselves. — Yotam Ottolenghi Copy Share Image
Mothers and grandmothers: these are the people that I admire most, not so much chefs. — Yotam Ottolenghi Copy Share Image
One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. — Yotam Ottolenghi Copy Share Image
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. — Yotam Ottolenghi Copy Share Image
When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel… — Yotam Ottolenghi Copy Share Image
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is… — Yotam Ottolenghi Copy Share Image
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. — Yotam Ottolenghi Copy Share Image
Food was always important in my family, but I didn't think of it as a vocation until a later point in life. — Yotam Ottolenghi Copy Share Image
Amaranth, the world's most nutritious grain, is available from health food stores. — Yotam Ottolenghi Copy Share Image
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to… — Yotam Ottolenghi Copy Share Image
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills.… — Yotam Ottolenghi Copy Share Image
Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored,… — Yotam Ottolenghi Copy Share Image
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. — Yotam Ottolenghi Copy Share Image
If I am honest, my food is actually quite far removed from both the food of my mother and my father. — Yotam Ottolenghi Copy Share Image
I have an intense dislike of doctrines, because you will always end up eating your words. — Yotam Ottolenghi Copy Share Image
If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if… — Yotam Ottolenghi Copy Share Image
The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an… — Yotam Ottolenghi Copy Share Image
The way to entice people into cooking is to cook delicious things. — Yotam Ottolenghi Copy Share Image
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 Copy Share Image
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. — Yotam Ottolenghi Copy Share Image
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. — Yotam Ottolenghi Copy Share Image
You can be vegetarian and eat fish. Its your choice, just say: I am what I am. There are no hardcore divisions anymore. — Yotam Ottolenghi Copy Share Image
I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry… — Yotam Ottolenghi Copy Share Image
Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. — Yotam Ottolenghi Copy Share Image
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with… — Yotam Ottolenghi Copy Share Image
