Top 176 Quotes by Yotam Ottolenghi

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

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.

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

I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.

Even in the busiest kitchen, there's always a point at the end of the day when you go home.

Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae.

Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.