Top 176 Quotes by Yotam Ottolenghi

I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.

Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.

Food can bring people together in a way nothing else could.

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.

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

It's well worth making your own harissa, but there are some very good commercial varieties.

Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.

I can't stand recipes that don't have background.

Apart from its famous healing properties, manuka has a strong, woody flavour.

The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.