My last meal? The food would be much less significant than the company. — Mario Batali Copy Share Image
I don't put cream in any pasta noodles ever. I would use a little butter, but I don't ever use cream. — Mario Batali Copy Share Image
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on… — Mario Batali Copy Share Image
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. — Mario Batali Copy Share Image
There's a battle between what the cook thinks is high art and what the customer just wants to eat. — Mario Batali Copy Share Image
Unlike curing cancer or heart disease, we already know how to beat hunger: food. — Mario Batali Copy Share Image
I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices. — Mario Batali Copy Share Image
The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of… — Mario Batali Copy Share Image
When I was a child, our whole family cooked. All my cousins cooked. All my aunts and uncles cooked. It was part… — Mario Batali Copy Share Image
The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on… — Mario Batali Copy Share Image
Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else… — Mario Batali Copy Share Image
The very common error of young or unconfident cooks is to keep putting more of their own personal ideology into a plate… — Mario Batali Copy Share Image
As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste… — Mario Batali Copy Share Image
In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its… — Mario Batali Copy Share Image
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season,… — Mario Batali Copy Share Image
When you taste things in the right order, sometimes they taste so much different than if you taste them out of order.… — Mario Batali Copy Share Image
Just because you eat doesn't mean you eat smart. It's hard to beat a $1.99 wing pack of three at a fast-food… — Mario Batali Copy Share Image
Working at the Food Bank with my kids is an eye-opener. The face of hunger isn't the bum on the street drinking… — Mario Batali Copy Share Image
The idea of having dinner together every day with your family removes the pressure from trying to explain everything. You tell us… — 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
I love simple food. I like to serve the entire animal, not only because it somehow provokes a customer to think about… — Mario Batali Copy Share Image
You sit down at Katz's and you eat the big bowl of pickles and you're eating the pastrami sandwich, and halfway through… — Mario Batali Copy Share Image
I've been lucky enough in 20 years in the media to have a nice soap box that put me in a position… — 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 think any way of getting people into the field by lowering the threshold of the cost to get them to play,… — Mario Batali Copy Share Image
Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has… — Mario Batali Copy Share Image
Recipes are just descriptions of one person’s take on one moment in time. They’re not rules. — Mario Batali Copy Share Image
The Italians were eating with forks when the French were still eating each other. — Mario Batali Copy Share Image
It's fascinating to travel around Italy and realize just how many different ways they make spaghetti. — Mario Batali Copy Share Image
I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it. — Mario Batali Copy Share Image
Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast. — Mario Batali Copy Share Image
I like anchovies, and I don't tell everybody about them. Almost every time, they don't even notice. — Mario Batali Copy Share Image
I'm a big fan of featuring all of the local shellfish and seafood provided. — Mario Batali Copy Share Image
Finishing food is about the tiny touches. In the last seconds you can change everything. — 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
