I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
Yotam OttolenghiRead
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
Interpretation
People often become overly serious about food, but it's important to embrace flexibility and creativity in cooking.
In this quote, Yotam Ottolenghi expresses the idea that food should not be a source of stress or rigidity. Instead, he encourages individuals to feel free to modify recipes and ingredients as they see fit, promoting a more relaxed, personal approach to cooking where enjoyment and creativity take precedence over strict adherence to rules.
In practice
During a cooking class, you might say this quote to encourage participants to experiment with the recipes provided.
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
Why don't we pay more attention to who our farmers are? We would never be as careless choosing an auto mechanic or babysitter as we are about who grows our food.
My work has gotten more political over time, but once you start exploring food, you find you're up against economics and politics and psychology and anthropology, all of these different things you have to deal with.
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
And while other passions in your life may at some point begin to bank their fires, the shared happiness of good homemade food can last as long as we do.
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