Top 176 Quotes by Yotam Ottolenghi

I like to add something unusual to a dish.

Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.

Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.

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.

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.

Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.

It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.

The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.

Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.

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.