Yotam Ottolenghi
Yotam Ottolenghi
Yotam Ottolenghi Yotam Assaf Ottolenghiis an Israeli-born British chef, recipe writer and restaurant owner...
NationalityIsraeli
ProfessionChef
Date of Birth14 December 1968
CountryIsrael
british official
If the British Isles had an official vegetable, it would have to be the potato.
definitely eaten hardly meals none
Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments.
blog blogging bridges food gap serious
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.
simply
Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle.
incredibly
Recipes can be incredibly vague where chillies are concerned.
enjoyable enjoying food
Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise.
brown cultivated lead rice valuable varied
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
bland loads soak
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.
enhancing gently mainly mushroom soothing
Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
accused ingredient truth
I've been accused of having very long ingredient lists, and I guess there's some truth in that.
cheese good image people
People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich.
admittedly main raw
Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient.
busiest home
Even in the busiest kitchen, there's always a point at the end of the day when you go home.
knowledge naturally
The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things.