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
places tons
There are tons of wonderful places to eat in London.
dad few food
My dad makes food with very few delicate flavours.
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.
bland loads soak
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.
food people
Food can bring people together in a way nothing else could.
family food later life point until vocation
Food was always important in my family, but I didn't think of it as a vocation until a later point in life.
food health
Amaranth, the world's most nutritious grain, is available from health food stores.
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.
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.
great salad
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.
people vast
In vast parts of the world, people don't eat meat.