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Yotam Ottolenghi Quotes


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Quotes by Yotam Ottolenghi

Showing 221-228 of 228 Quotes by Yotam Ottolenghi

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.

~Yotam Ottolenghi

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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.

~Yotam Ottolenghi

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Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.

~Yotam Ottolenghi

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Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.

~Yotam Ottolenghi

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Blanching the cloves removes the harsh and bitter bite of raw garlic.

~Yotam Ottolenghi

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Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.

~Yotam Ottolenghi

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I do support people eating more vegetables. It's a good thing to do.

~Yotam Ottolenghi

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Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.

~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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