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Yotam Ottolenghi Quotes


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Quotes by Yotam Ottolenghi

Showing 161-170 of 228 Quotes by Yotam Ottolenghi

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.

~Yotam Ottolenghi

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Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.

~Yotam Ottolenghi

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Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

~Yotam Ottolenghi

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Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.

~Yotam Ottolenghi

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I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.

~Yotam Ottolenghi

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I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.

~Yotam Ottolenghi

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Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.

~Yotam Ottolenghi

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Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.

~Yotam Ottolenghi

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Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

~Yotam Ottolenghi

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The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.

~Yotam Ottolenghi

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Biography

Nationality: Israeli

Type: Chef

Born: December 14th, 1968

Links

Find Yotam Ottolenghi on Amazon

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