Top 176 Quotes by Yotam Ottolenghi

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

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.

Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.

I've been accused of having very long ingredient lists, and I guess there's some truth in that.

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

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.

One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.

Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.

Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.