Home
Topics
Authors
:
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z

Yotam Ottolenghi Quotes

Israeli - Chef | December 14, 1968 -

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

Yotam Ottolenghi

Good Nothing Old Recipe Like Then

Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?

Yotam Ottolenghi

Best Pie Controversial Cook Thrown

Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.

Yotam Ottolenghi

Mushroom Combination Soothing Both

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.

Yotam Ottolenghi

Great Simple Happy Black Egg You

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.

Yotam Ottolenghi

Easy Bread Pasta Hungry Rice Italy

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

Yotam Ottolenghi

Believe Person Next Fan Much Supper

I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.

Yotam Ottolenghi

Great Bird Sweet Leaf Apple Vine

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.

Yotam Ottolenghi

Eating Cold Think Evening Better

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.

Yotam Ottolenghi

Quality Simple Salad Taste Dependent

One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.

Yotam Ottolenghi

Food Man Perfect Treasure Trash

Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.

Yotam Ottolenghi

Cooking Seeds Skin Out Up Off

Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.

Yotam Ottolenghi

Home Rich Egg Pasta More Meat

First Prev page 123 4 5 6 Next page Last

Copyright © 2024 QuotesDict Yotam Ottolenghi quotes