Yotam Ottolenghi Quotes

If you think about a Thanksgiving dinner, it's really like making a large chicken.

If you consider each individual tin as just the building block for a larger recipe, it doesn't really make much difference whether it comes from a tin, or whether it's fresh because it's just being used in a lot of other things.

Incubated. And then raised. And then beheaded. And then plucked. And then cut up. And then put on a grill. And then put on a bun. Damn, it's gonna take a while. I don't have time. Scrambled!

A lot of equipment can get in the way of the connection with food, with touching and feeling.

I love the alchemy of cooking, the theatre of it. It's creating something.

I do endless chopping and preparing things. I really find that relaxing. I do a lot of thinking as I am chopping and cooking.

I would love to be better at cooking but I hate cleaning up afterwards. I love the process of putting everything together and the chance of getting it right or wrong but it takes ten minutes to eat it and then ages to clean.

Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.

As soon as you wanna take away the flavor of anything, just fry it.

The French fry did not become America's most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes - and cleaning up the mess.

'Iron Chef America' is so real. Imagine putting on television the whole process of making that food, the technique. It's all about technique. It doesn't even matter if you show the faces sometimes.

A week before Thanksgiving, my mother bought the turkey, frozen. Then she froze it some more. Then she let it thaw and cleaned it - and I mean really cleaned it, because nobody wanted a 'dirty bird.' She salt-and-peppered the turkey, buttered, paprika-ed, and nominally stuffed it.

Raw foodists are kind of paddling upstream against evolution. The only reason they can do it, and they don't all keel over, is that they are using blenders. They're very Cuisinart-dependent.

When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes two or three times a day. We make guacamole from fresh avocados.

People think it's so easy to make hamburgers. That consistent quality in so many restaurants, in that many parts of the world, is not an easy thing to do.

I make it very clear that cooking and soaking helps to reduce the lectins in troublesome foods like beans and grains.

I love my molcajete, which is a Mexican mortar and pestle. There is no comparison in flavor to when I use a processor.

I love everything about food; if you took it away you would be depriving me of one of my greatest pleasures. I love the whole process of it - buying it, cooking it, eating it, talking about it, talking over it.

A pressure cooker will destroy all lectin except gluten.

Think about the systems at McDonald's. It's a very mechanized world, where you take out a highly processed patty.

The processing and preparation of food can transform a kosher item into a non-kosher item.

McDonald's released a new video showing how it makes their Chicken McNuggets. Apparently it turns out that McNuggets aren't made out of chicken. They're made out of people who ask too many questions.

I put the hamburger on the assembly line.

I cook every chance in my pot. And only when it is cooked through do I welcome it as my food.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.