233 Quotes by Yotam Ottolenghi

Tel Aviv is the most exciting place to eat in Israel.

Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.

Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.