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.
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.
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.
full home purely quite
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
meals people serve
These days, meals are more open to personal preferences. People like to serve themselves.
add dried neutral otherwise
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.
bit cakes perceived quite
Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.
easier preparing
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
cheese italian labelled melts
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.
admittedly main raw
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.
cheese good image people
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
busiest home
Even in the busiest kitchen, there's always a point at the end of the day when you go home.
knowledge naturally
The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things.