Top 176 Quotes by Yotam Ottolenghi

Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.

Souffles don't deserve their reputation as potential disasters.

Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.

Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.

For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.

The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things.

You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.

Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.

Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.

The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.