Top 176 Quotes by Yotam Ottolenghi

When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse.

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 a lot of hidden secrets all over the world.

Kirmizi biber has a sweet aroma and can vary in spiciness.

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

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

In vast parts of the world, people don't eat meat.

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

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

I have had to come to terms with the fact that I am hooked on Twitter. Not good.

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