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Yotam Ottolenghi Quotes


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Quotes by Yotam Ottolenghi

Showing 41-50 of 228 Quotes by Yotam Ottolenghi

I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

~Yotam Ottolenghi

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After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

~Yotam Ottolenghi

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Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

~Yotam Ottolenghi

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Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour.

~Yotam Ottolenghi

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Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.

~Yotam Ottolenghi

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Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations.

~Yotam Ottolenghi

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Dinner parties are still highly popular, and I believe they always will be.

~Yotam Ottolenghi

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Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.

~Yotam Ottolenghi

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Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.

~Yotam Ottolenghi

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Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.

~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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