Worth Making Quotes by Yotam Ottolenghi

I have an intense dislike of doctrines, because you will always end up eating your words.

— Yotam Ottolenghi

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

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

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

— Yotam Ottolenghi

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

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

— 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

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

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

Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.

— Yotam Ottolenghi

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

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

— Yotam Ottolenghi

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

— Yotam Ottolenghi

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

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.

— Yotam Ottolenghi