约坦·奥托伦吉YotamAssafOttolenghi是一名以色列-英国厨师、餐馆老板和美食作家。他是伦敦六家熟食店和餐馆的共同所有者，也是几本畅销食谱的作者，包括《奥托伦吉》、《丰盛》、《耶路撒冷》和《简单》。
Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.
在印度南部，酪乳的口感清爽、辛辣是它被大量使用的原因之一，在印度南部，人们通常会用一小碗白饭和泡菜来结束用餐。
On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table.
在许多场合，非正式的自助餐和随意的座位比围坐在一张大桌子旁的大声聚会更能让人感到亲切。
Good asparagus needs minimal treatment and is best eaten with few other ingredients.
好的芦笋需要最少的处理，最好与很少的其他成分一起吃。
The differences between a tart, a pie and a quiche are a blur.
馅饼、馅饼和蛋饼之间的区别模糊不清。
There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.
吃苦荞面时有一种独特的新鲜感，凉拌的苦荞面富含香草和柑橘的酸味。在一个又热又汗的晚上，我想不出比这更好的筷子了。
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
缓慢烹调的气味在房子里四处蔓延，并传递出一种独特的温暖，这种温暖只与食物的味道相匹配。
Pasta with melted cheese is the one thing I could eat over and over again.
意大利面和融化的奶酪是我一次又一次可以吃的东西。
Herbs deserve to be used much more liberally.
草药应该被更广泛地使用。