Yotam Ottolenghi Zitate auf Englisch

Zitat des Tages von Yotam Ottolenghi:

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

Vegetarians in general don't like me.

Yotam Ottolenghi

Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.

Yotam Ottolenghi

I've been accused of having very long ingredient lists, and I guess there's some truth in that.

Yotam Ottolenghi

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

Yotam Ottolenghi

Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.

Yotam Ottolenghi

Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.

Yotam Ottolenghi

On some subconscious level, I've been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was.

Yotam Ottolenghi

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

Yotam Ottolenghi

How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks.

Yotam Ottolenghi

It's well worth making your own harissa, but there are some very good commercial varieties.

Yotam Ottolenghi

Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses.

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.

Yotam Ottolenghi

Halva works brilliantly in ice-cream.

Yotam Ottolenghi

Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.

Yotam Ottolenghi

Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff.

Yotam Ottolenghi

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

Yotam Ottolenghi

The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.

Yotam Ottolenghi

I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.

Yotam Ottolenghi

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

Yotam Ottolenghi

There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.

Yotam Ottolenghi

These days, meals are more open to personal preferences. People like to serve themselves.

Yotam Ottolenghi

Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?

Yotam Ottolenghi

The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.

Yotam Ottolenghi

Plums are a good substitute for gooseberries.

Yotam Ottolenghi

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

Yotam Ottolenghi

Food was always important in my family, but I didn't think of it as a vocation until a later point in life.

Yotam Ottolenghi

The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things.

Yotam Ottolenghi

Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.

Yotam Ottolenghi

A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.

Yotam Ottolenghi

Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.

Yotam Ottolenghi

For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade.

Yotam Ottolenghi

The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi