233 Quotes by Yotam Ottolenghi

Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.

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.

Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.

Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.

When it comes to the battle of the molluscs, cephalopods win tentacles down.

A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.

When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.

Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.