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Yotam Ottolenghi Quotes

A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.

A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.

"Yotam Ottolenghi's end-of-winter salad recipes" by Yotam Ottolenghi, www.theguardian.com. March 9, 2012.

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

"Yotam Ottolenghi's recipes for purple-sprouting broccoli with olive oil mash, plus scallops and jerusalem artichokes with celery and lemon" by Yotam Ottolenghi, www.theguardian.com. February 17, 2012.

Mothers and grandmothers: these are the people that I admire most, not so much chefs.

"Ottolenghi Brings the Mediterranean to America". Interview with Anna Monette Roberts, www.popsugar.com. October 24, 2013.

Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.

"Easy does it: Yotam Ottolenghi's brunch dishes" by Yotam Ottolenghi, www.theguardian.com. January 31, 2014.

Some heat, some spice and plenty of citrus are the building blocks of many north African fish dishes.

"Yotam Ottolenghi's recipes for roasted rhubarb with sweet labneh, plus halibut and harissa stew with lemon ricotta" by Yotam Ottolenghi, www.theguardian.com. January 27, 2012.

Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge.

"Yotam Ottolenghi's butternut squash and tahini spread recipe, plus batata harra" by Yotam Ottolenghi, www.theguardian.com. September 9, 2011.