Top 176 Quotes by Yotam Ottolenghi

Kibbeh comes in all forms, but most feature bulgur and meat.

I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.

There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.

Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online.

I always pan-fry sprouts - it retains texture and enhances flavour.

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.

Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.

There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters.

Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.

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