Yotam Ottolenghi Quotes

I love pears. Most definitely - it's a fact.

Food for me has to pop, and at Spice Market, the food really pops.

All we want is food that tastes good, truthfully.

People like her because she's like a breath of fresh air. Because in the fifth book it gets so dark and Harry's always cross and then every time Luna comes in all the tension goes and she makes you laugh because she's so funny and really honest. I don't know how much I'm like her, there are some similarities but I'm more determined than her.

Asparagus inspires gentle thoughts.

Especially in the food business, critics take very seriously how much power they have. They can shut a restaurant down.

The sweet quality is set opposite to the bitter, and is a gracious, amiable, blessed and pleasant quality, a refreshing of the life, an allaying of the fierceness. It maketh all pleasant and friendly in every creature; it maketh the vegetables of the earth fragrant and of good taste, affording fair, yellow, white and ruddy colours.

It's delightful, it's delicious, it's de-lovely.

With their bright color and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days.

My cooking is simply ingredients plus umami.

I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and it kind of makes you awake... it gets me excited.

I like pineapple. It's delightful.

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.

Yum-O! I say this if something is so good that 'yum' just isn't enough of an exclamation. The accent is on the 'O' as in, 'Oh! That is so good!'

The sour quality is set opposite to the bitter and the sweet, and is a good temper to all, a refreshing and cooling when the bitter and the sweet qualities are too much elevated or too preponderant.

I feed on good soup, not beautiful language.

With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.

Restaurant critics all struggle with the difficulty of writing about eating without resorting to the word 'delicious' and its synonyms.

I don't like perfumes that are too strong or sweet. I like a fragrance that is earthy and sensual and can be worn at any time.

You'd be amazed how much attention $1 million will get you.

I really enjoy eating food thats light on the stomach.

That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.

What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'

Food should flirt with the palette. If the food doesn't flirt with your palette, then it's not fun enough.

It's brilliant having loads of girls running after you. It's also a shock when you realise just how much attention you're getting. Eventually, you start to think, 'I'd rather settle down and be normal.'