Top 176 Quotes by Yotam Ottolenghi

Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.

I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.

Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.

Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.

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.

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.

Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online.

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.