Yotam Ottolenghi Quotes

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  • Chef
  • born 1968
  • 229 quotes

Yotam Ottolenghi, a chef (born 1968), is quoted 229 times on QuoteForever. The subjects that come up most often are Meat, Recipes, Dish and Cook.

Quotes with a ready-made image come first, then the rest in order of how often they are read and shared. Open any quote to copy it, share it, or turn it into a picture quote.

Mackerel is sustainable and healthy.

Halva works brilliantly in ice-cream.

I enjoy meat, but I can do without it.

Healthy is in the eye of the beholder.

I like to add something unusual to a dish.

I just don't tend to cook eggplant at home.

Brussels sprouts are really quite versatile.

Herbs deserve to be used much more liberally.

Plums are a good substitute for gooseberries.

I don't do guilt. Whatever I do, I do it happily.

I can't stand recipes that don't have background.

In vast parts of the world, people don't eat meat.

My dad makes food with very few delicate flavours.

Stereotypical vegetarian food looks gray and brown.

There are tons of wonderful places to eat in London.

Gooseberries aren't just for creamy desserts and pies.

Taleggio is the perfect cheese to melt over a warm dish.

The moment to tell my barber I was gay just never came up.

Kirmizi biber has a sweet aroma and can vary in spiciness.

Food can bring people together in a way nothing else could.

Kibbeh comes in all forms, but most feature bulgur and meat.

Recipes can be incredibly vague where chillies are concerned.

The differences between a tart, a pie and a quiche are a blur.

Souffles don't deserve their reputation as potential disasters.

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

The way to entice people into cooking is to cook delicious things.

I always pan-fry sprouts - it retains texture and enhances flavour.

I do support people eating more vegetables. It's a good thing to do.

I tend to mean what I say: in life, generally; in recipes, certainly.

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

Greek yogurt with some olive oil stirred in can transform many dishes.

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

Orange blossom water would make a magical addition to your store cupboard.

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

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

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

There is nothing like a good old recipe. If it has lasted, then it is good.

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

Apart from its famous healing properties, manuka has a strong, woody flavour.

Believe it or not, I'm as much a fan of a supper shortcut as the next person.

If the British Isles had an official vegetable, it would have to be the potato.

Marinating chicken in miso adds lots of character to the meat with little work.

I have had to come to terms with the fact that I am hooked on Twitter. Not good.

Miso makes a soup loaded with flavour that saves you the hassle of making stock.

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

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

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

Amaranth, the world's most nutritious grain, is available from health food stores.

Panko are the elite of the breadcrumb world because they stay so crunchy and light.

Yotam Ottolenghi is quoted on

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