Top 176 Quotes by Yotam Ottolenghi

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

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

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

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

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?

Healthy is in the eye of the beholder.

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.

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.

The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.

Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.