233 Quotes by Yotam Ottolenghi

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.

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.

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

I have yet to meet a carnivore who doesn't love a sausage roll.

Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.

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