Top 176 Quotes by Yotam Ottolenghi

Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.

Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.

Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

These days, meals are more open to personal preferences. People like to serve themselves.

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

Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong.

I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.