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
adds lots meat work
Marinating chicken in miso adds lots of character to the meat with little work.
life mean tend
I tend to mean what I say: in life, generally; in recipes, certainly.
absorb cooked love rarely rice similarly split
I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
dried smoky
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
apart famous woody
Apart from its famous healing properties, manuka has a strong, woody flavour.
people vast
In vast parts of the world, people don't eat meat.
food
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.
case either religion time
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.
If you can't taste an ingredient, you have to ask yourself why it is there.
brown cultivated lead rice valuable varied
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
I like to add something unusual to a dish.
great salad
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
alone among celery stick vicious
How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks.
Gooseberries aren't just for creamy desserts and pies.