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Originally said in English.
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About Yotam Ottolenghi
Israeli-British chef, restaurateur, and food writer
Yotam Assaf Ottolenghi is an Israeli-British chef, restaurateur, and food writer. He is known for his cookbooks and for co-owning delis and restaurants in London and Bicester Village with Sami Tamimi. His published books include Ottolenghi: The Cookbook, Plenty, Jerusalem, and Simple. His work sits at the meeting point of cooking and writing, with a focus on food, restaurants, and the tastes that shaped his career.
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- “Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cu…”Yotam Ottolenghi
- “My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathe…”Yotam Ottolenghi
- “A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little…”Yotam Ottolenghi
- “Long-, medium- and short-grain rices differ in the amount and type of starch they have.”Yotam Ottolenghi
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