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
pasta cheese one-thing
Pasta with melted cheese is the one thing I could eat over and over again.
hands machines pasta
You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
block spices heat
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
people cooking way
The way to entice people into cooking is to cook delicious things.
syrup depth wonderful
Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.
home thinking years
It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years we spent living there. Yet we still think of Jerusalem as our home. Not home in the sense of the place that you conduct your daily life or constantly return to. In fact, Jerusalem is our home almost against our wills. It is our home because it defines us, whether we like it or not.
cooking breakfast brunch
Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.
winter oil juice
The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
mother food people
Mothers and grandmothers: these are the people that I admire most, not so much chefs.
vegetables light way
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
perfect salad ingredients
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
Tel Aviv is the most exciting place to eat in Israel.
I like to add something unusual to a dish.
Miso makes a soup loaded with flavour that saves you the hassle of making stock.