Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's… — Mario Batali Copy Share Image
The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to… — Mario Batali Copy Share Image
What I like to do when I go out is enjoy my friends and the food around it. If we have to… — Mario Batali Copy Share Image
Chefs don't actually say 'That's a spicy meat-a-ball,' except to indicate that there's a bomb threat in the restaurant without alarming the… — Mario Batali Copy Share Image
Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when… — Mario Batali Copy Share Image
Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this… — Mario Batali Copy Share Image
Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own… — Mario Batali Copy Share Image
I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing. — Mario Batali Copy Share
[If] we can celebrate that in a way that celebrates our love for New England as well as our love for the Italian culture… — Mario Batali Copy Share
When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another… — Mario Batali Copy Share
Food is "everyday"-it has to be, or we would not survive for long. But food is never just something to eat. It is something… — Mario Batali Copy Share
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in… — Mario Batali Copy Share
Jimmy Fallon and I play regularly at the Bayonne Golf Club in Jersey. He's eighteen holes of fun. Any time we play he has… — Mario Batali Copy Share
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. — Mario Batali Copy Share
I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a… — Mario Batali Copy Share
I think that there is philanthropy and there is publicity. If you can marry the two to do something good, then I think it's… — Mario Batali Copy Share
Finishing food is about the tiny touches. In the last seconds you can change everything. — Mario Batali Copy Share
I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason… — Mario Batali Copy Share
Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of… — Mario Batali Copy Share
The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to the chef's… — Mario Batali Copy Share
