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Yotam Ottolenghi Quotes


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Quotes by Yotam Ottolenghi

Showing 11-20 of 228 Quotes by Yotam Ottolenghi

Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.

~Yotam Ottolenghi

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A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.

~Yotam Ottolenghi

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Herbs deserve to be used much more liberally.

~Yotam Ottolenghi

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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.

~Yotam Ottolenghi

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Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!

~Yotam Ottolenghi

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I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.

~Yotam Ottolenghi

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Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.

~Yotam Ottolenghi

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The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun.

~Yotam Ottolenghi

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Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables.

~Yotam Ottolenghi

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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.

~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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