233 Quotes by Yotam Ottolenghi

It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years we spent living there. Yet we still think of Jerusalem as our home. Not home in the sense of the place that you conduct your daily life or constantly return to. In fact, Jerusalem is our home almost against our wills. It is our home because it defines us, whether we like it or not.

I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.

What makes maftoul worth celebrating is that it's so easy and forgiving to cook.

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.

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.

I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.

Pasta with melted cheese is the one thing I could eat over and over again.

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.

Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.