Top 176 Quotes by Yotam Ottolenghi

The unlikely combination of potatoes and pasta does appear in some Italian recipes.

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.

Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.

A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.

You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.

Recipes can be incredibly vague where chillies are concerned.

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

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.