A Quote by Yotam Ottolenghi

I just don't tend to cook eggplant at home. — © Yotam Ottolenghi
I just don't tend to cook eggplant at home.
When I was alone, I lived on eggplant, the stove top cook's strongest ally.
I cook often when I am at home but not in college. I do it alone. It is just very relaxing to me. Just about anything that I like to eat, I can cook - chicken, salmon, stir fry. I like to cook seafood or burgers the most when I am entertaining.
When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.
I have time only for cricket, and when I am not playing, I love to be at home, chat with my family, do puja with them, call for some yummy paani puri, etc. Also I love to cook. I can make dal, sabji and chicken! But, at home everybody's a vegetarian, so I can't cook non-veg at home!
I think cooking is really key because it's the only way you're going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don't cook that well. They tend to use too much salt, fat, and sugar - much more than you would ever use at home.
Since I don't have much time to cook, I tend to cook in bulk and eat leftovers.
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
I can't resist South Indian cuisine, particularly what is prepared at home. My mom is my favourite cook. She can cook a variety of cuisines. I savour her cooking at home, and she's undoubtedly the best.
I don't cook - I can cook - but I'm not very good. I like being asked over for dinner, because she can't cook either. We would starve if it weren't for modern technology. I know how to work a microwave, but love home cooked meals.
I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I do eat at home, but it's always something simple. Raw nuts. Almonds, hazelnuts, pine nuts--these are marvelous products. I am, however, the type that likes to go out to eat a lot. I never tire of it.
When I was first approached for 'Pass the Plate,' I was thrilled because I love to cook. And I love to cook healthy. The reason I started cooking was because I would go to restaurants and have just amazing food but feel so heavy and gross. I would go home and try to cook the same thing, but a healthy version.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
I've had an untraditional trajectory with food: I was in my mom's home, then I was a college kid making mac and cheese and quesadillas, and then I was a professional cook. I never had that time where you figure out how to cook for yourself at home.
My dad was traveling a lot, but when he would come home and cook, he'd cook pizza.
I cook all the time, and I cook all different kinds of things, but never Mexican at home. That's my work.
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.
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