Yotam Ottolenghi Quotes
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I enjoy meat, but I can do without it.
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Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
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The differences between a tart, a pie and a quiche are a blur.
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The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
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Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.
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Taleggio is the perfect cheese to melt over a warm dish.
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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.
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The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
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These days, meals are more open to personal preferences. People like to serve themselves.
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Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.
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Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
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Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.
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Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
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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.
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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.
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Gooseberries aren't just for creamy desserts and pies.
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Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.
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If you can't taste an ingredient, you have to ask yourself why it is there.
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Long-, medium- and short-grain rices differ in the amount and type of starch they have.
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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!
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Recipes can be incredibly vague where chillies are concerned.
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Mackerel is sustainable and healthy.
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Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
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The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.