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
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.
busiest home
Even in the busiest kitchen, there's always a point at the end of the day when you go home.
asked british home knew love might pinpoint realised reasons shared
There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters.
homes quite spends
Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf.
almost brand deli favourite home lives local people stuff
Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.
cream dried fresh home italy meat north olive pasta served whereas
Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
home
I just don't tend to cook eggplant at home.
christmas foil given home pan rely roll smoker tin
For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.
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.
good homemade
You can really taste the difference between a shop-bought and a good homemade mayo.
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.
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.