Yotam Ottolenghi Quotes

Many of my friends are chefs, and I learnt to cook watching them.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.

I cook. I did the Escoffier course in Paris when I was 21 in one of those periods when it was like a pause. I can cook anything Italian, Chinese.

My grandfather was a great chef.

Fresh herbs really belong anywhere you put them.

I love to cook. I love to entertain.

My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

I'm an avid cook. Brazilian, some Italian, a little French. And I often throw dinner parties.

I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.

Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.

I've got around 400 cookbooks.

I have always read all the latest cookery books and magazines, from all over the world.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

I've always liked food, and I've always been interested in cooking and stuff like that.

I love cookery programmes.

Chicago is a lot of my background as a chef.

A great chef is an artist that I truly respect.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

I love to cook. I make an award-winning turkey chili.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.