Yotam Ottolenghi
Yotam Ottolenghi
Yotam Ottolenghi Yotam Assaf Ottolenghiis an Israeli-born British chef, recipe writer and restaurant owner...
NationalityIsraeli
ProfessionChef
Date of Birth14 December 1968
CountryIsrael
Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.
far food fuse fusion quite trying work
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.
culinary eggs great ideal morning normally sauce warming
Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.
component noticed recipes regular round textures yogurt
Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.
appetite degree fine love
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.
elite stay
Panko are the elite of the breadcrumb world because they stay so crunchy and light.
food health
Amaranth, the world's most nutritious grain, is available from health food stores.
balanced lemon rather
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.
add chicken dried freshness fruit red rice sharp tiny
Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.
case fry great transform
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.
certainly merits might versatile wider
As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks.
appear italian
The unlikely combination of potatoes and pasta does appear in some Italian recipes.
avoid based few layers leaves lined pan stick stuffed tend vine
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.
fond school shape speaking
Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.