A Quote by Yotam Ottolenghi
I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue.
Related Quotes
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
Don't talk about things you don't like. Talk about music that you love, books that you've read. I put a lot of recipes online.
Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.
I love food and I love ingredients and I love reading recipes. It's just a great pleasure.
Although Grandma's passion had led me to the power of food, not all of her recipes were healthy. I kept her gusto and the love that she put into her cuisine but ditched the ingredients that bought her a one-way ticket to arthritis, diverticulitis and a host of other inflammatory conditions. I also ditched my own addictions and compulsions around food, especially sugar.
There aren't any real dumb people in my voices. It's always irritated me about Hollywood dialogue - there's so much dialogue that would just bore a Ford mechanic. This is not how people talk.
When you face a creative change at the house, you have to start a dialogue, and talk with the designer about how he envisions the brand to make sure that you're on the same page. It's the way the designers talk about the brand, and what they see, and their emotions, how they perceive the house.
So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.
Often when we talk about food and food policy, it is thinking about hunger and food access through food pantries and food banks, all of which are extremely important.
Cooking with kids is not just about ingredients, recipes, and cooking. It's about harnessing imagination, empowerment, and creativity.
My big mantra is 'food is medicine,' so I really love being able to talk about how you can make food your medicine, how you can make food be the thing that hopefully allows you to live a longer, happier, healthier life.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Samin Nosrat Quotes
American
Chef
Tom Douglas Quotes
American
Chef