233 Quotes by Yotam Ottolenghi

Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.

One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

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.

Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying.

I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.

A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.

My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.

If you can't taste an ingredient, you have to ask yourself why it is there.