Yotam Ottolenghi

The moment to tell my barber I was gay just never came up.

— Yotam Ottolenghi

Stereotypical vegetarian food looks gray and brown.

— Yotam Ottolenghi

Gooseberries aren't just for creamy desserts and pies.

— Yotam Ottolenghi

Plums are a good substitute for gooseberries.

— Yotam Ottolenghi

Recipes can be incredibly vague where chillies are concerned.

— Yotam Ottolenghi

Healthy is in the eye of the beholder.

— 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

When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel…

— Yotam Ottolenghi

For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.

— Yotam Ottolenghi

Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your…

— Yotam Ottolenghi

How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks.

— Yotam Ottolenghi

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.

— Yotam Ottolenghi

Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.

— Yotam Ottolenghi

Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.

— Yotam Ottolenghi

If you can't taste an ingredient, you have to ask yourself why it is there.

— Yotam Ottolenghi

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy…

— Yotam Ottolenghi

Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is…

— Yotam Ottolenghi

A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and…

— Yotam Ottolenghi

Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic…

— Yotam Ottolenghi

One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served…

— Yotam Ottolenghi

My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills.…

— 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 -…

— Yotam Ottolenghi

On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really…

— Yotam Ottolenghi

It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years…

— Yotam Ottolenghi

I enjoy meat, but I can do without it.

— Yotam Ottolenghi

Kibbeh comes in all forms, but most feature bulgur and meat.

— Yotam Ottolenghi

I like to add something unusual to a dish.

— Yotam Ottolenghi

Greek yogurt with some olive oil stirred in can transform many dishes.

— Yotam Ottolenghi

Blanching the cloves removes the harsh and bitter bite of raw garlic.

— Yotam Ottolenghi

Mackerel is sustainable and healthy.

— Yotam Ottolenghi

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

— 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

Brussels sprouts are really quite versatile.

— Yotam Ottolenghi

Tel Aviv is the most exciting place to eat in Israel.

— Yotam Ottolenghi

I do support people eating more vegetables. It's a good thing to do.

— Yotam Ottolenghi

Souffles don't deserve their reputation as potential disasters.

— Yotam Ottolenghi

I always pan-fry sprouts - it retains texture and enhances flavour.

— Yotam Ottolenghi

There are tons of wonderful places to eat in London.

— Yotam Ottolenghi