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.

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.

Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.

Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.

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

A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.

The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.

If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.

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