Top 176 Quotes by Yotam Ottolenghi

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.

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.

Vegetarians in general don't like me.

When it comes to the battle of the molluscs, cephalopods win tentacles down.

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.