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
cooking far lemon preserved reaching using
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.
cook desserts father main people serve
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.
cooks cuts excess fries needs next olive serves surface
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
articles cook dad food likes mum thinks three uses wonderful
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
across both coconut cooked milk popular pudding rice works
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
cooks inevitably recipes
Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.
cooked creates culinary food full lightly package paper parcel remarkable served steam table
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
available cooks home people range smoked spices
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
best cook eaten pie
Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown?
cooked fresh mixture platform
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
bread butter cabbage cooked fantastic lovely maternal ox
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
amazed cooking notice technique time variation
After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.
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.
cooked european term time
In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.