Yotam Ottolenghi Quotes & Sayings (Page 3)
Yotam Ottolenghi quotes and sayings page 3 (chef). Here's quote # 21 through 30 out of the 125 we have.
“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?”
“For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.”
“New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.”
“Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.”
“Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.”
“The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.”
“Blanching the cloves removes the harsh and bitter bite of raw garlic.”
“Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup.”
“Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.”
“Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.”
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