Top 176 Quotes by Yotam Ottolenghi

For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.

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

You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.

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.

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.

Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.

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

Vegetarians in general don't like me.

Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.