Quote

Just-poached vegetables show off their natural attributes, and taste fresh and light in a way you never get with roasting or frying.

Yotam Ottolenghi

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Yotam Ottolenghi
Age: 55
Born: 1968
Born: December 14
Author
Chef
Cook
Cookbook Author
Cookery Writer
Reality Television Participant
Jerusalem
Middle East
Light
Frying
Way
Vegetables
Never
Attributes
Fresh
Taste
Show
Natural
Poached
Shows
Roasting

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Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.
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A well-made salad must have a certain uniformity it should make perfect sense for those ingredients to share a bowl.
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You dont need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet.
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Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.
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Pasta with melted cheese is the one thing I could eat over and over again.
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You can be vegetarian and eat fish. Its your choice, just say: I am what I am. There are no hardcore divisions anymore.
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Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!
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For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade.
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Mothers and grandmothers: these are the people that I admire most, not so much chefs.
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Some heat, some spice and plenty of citrus are the building blocks of many north African fish dishes.
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The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
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Date syrup is a natural sweetener that has wonderful richness and treacly depth I drizzle it over semolina porridge.
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The way to entice people into cooking is to cook delicious things.
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