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.

Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.

I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.

Food can bring people together in a way nothing else could.

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.

Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.

It's well worth making your own harissa, but there are some very good commercial varieties.

I can't stand recipes that don't have background.

Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together.

Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.