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
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.
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.
people cooking way
The way to entice people into cooking is to cook delicious things.
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.
aside garlic island love smell sweet taste true whenever
I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for.
extremes sour survive third towards
Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.
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.
actively compares meals
Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to.
addition freshness gives normally
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
match nutty
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
simply
Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle.
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.
love milieu reflect soft white
I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.
food
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.