Top 176 Quotes by Yotam Ottolenghi

Souffles don't deserve their reputation as potential disasters.

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.

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.

Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.

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