Yotam Ottolenghi Quotes

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

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.

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

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

Healthy is in the eye of the beholder.

Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.

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

TV chefs are not responsible for people's consumption of fibre; this is not our job.

The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun.

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.

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

There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong.

Stereotypical vegetarian food looks gray and brown.

I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.

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

Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.

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

There are tons of wonderful places to eat in London.

Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.

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

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.

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

When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse.

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

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

When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.

I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.

Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.

One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.

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

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

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?

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.

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

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.

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

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.

I used to have a very unmediated experience of food but, because of the recipe testing, I've lost that now. I can't switch it off even when I'm on holiday.

I like to add something unusual to a dish.

Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.

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

You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore.

My dad makes food with very few delicate flavours.

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.

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

Tel Aviv is the most exciting place to eat in Israel.

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

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

Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.

My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.

If I am honest, my food is actually quite far removed from both the food of my mother and my father.

I enjoy meat, but I can do without it.

Even in the busiest kitchen, there's always a point at the end of the day when you go home.

Vegetarians in general don't like me.

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

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

I have an intense dislike of doctrines, because you will always end up eating your words.

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