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
angle bit men pasta unusual
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.
italian labelled tend
Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
cuisine depth eastern
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
affinity chopped great herbs jerusalem lemon love olive plenty
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
definitely eaten hardly meals none
Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments.
When it comes to the battle of the molluscs, cephalopods win tentacles down.
essential needs roll room sure
When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking.
cuts dish sweetness
Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing.
Gooseberries aren't just for creamy desserts and pies.
good people
I do support people eating more vegetables. It's a good thing to do.
sorts
A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.
both far food quite
If I am honest, my food is actually quite far removed from both the food of my mother and my father.
I can't stand recipes that don't have background.
blog blogging bridges food gap serious
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.