I tend to mean what I say: in life, generally; in recipes, certainly. — Yotam Ottolenghi Copy Share Image
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. — Yotam Ottolenghi Copy Share Image
The unlikely combination of potatoes and pasta does appear in some Italian recipes. — 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
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for… — Yotam Ottolenghi Copy Share Image
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the… — Yotam Ottolenghi Copy Share Image
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with… — 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
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to… — 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
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of… — 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
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
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
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
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
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
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
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
Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. — Yotam Ottolenghi Copy Share
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
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… — Yotam Ottolenghi Copy Share
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. — Yotam Ottolenghi Copy Share
