Top 176 Quotes by Yotam Ottolenghi

I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.

There is nothing like a good old recipe. If it has lasted, then it is good.

Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.

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

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

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

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.

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

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.