I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. — Yotam Ottolenghi Copy Share Image
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. — Yotam Ottolenghi Copy Share Image
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 Copy Share Image
Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far… — Yotam Ottolenghi Copy Share Image
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a… — Yotam Ottolenghi Copy Share Image
Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a… — Yotam Ottolenghi Copy Share Image
Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. — Yotam Ottolenghi Copy Share Image
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My… — Yotam Ottolenghi Copy Share Image
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. — Yotam Ottolenghi Copy Share Image
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. — Yotam Ottolenghi Copy Share Image
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile,… — Yotam Ottolenghi Copy Share Image
Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. — Yotam Ottolenghi Copy Share Image
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. — 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
