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
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. — Mario Batali Copy Share Image
As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The… — 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
I can tell in two minutes if I should hire someone in the kitchen. Two minutes. It's his desire. It's that open-eyed,… — Mario Batali Copy Share Image
I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to… — Mario Batali Copy Share Image
I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent… — Mario Batali Copy Share Image
Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere… — Mario Batali Copy Share Image
The objective.. is to achieve a comfort level between the cook/artist/performer and the customer/viewer/diner. And if we can achieve that, and the… — 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 Image
[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 Image
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 Image
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 Image
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 Image
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 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
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 Image
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 Image
Finishing food is about the tiny touches. In the last seconds you can change everything. — Mario Batali Copy Share Image
![“[If] we can celebrate that in a way that celebrates our love for New England as well as our love for the Italian culture as well as the American culture, then we've done something that's really good and supporting these fishermen who are doing the right thing in sustainability . . . paying…” quote by Mario Batali](https://sms4smile.com/quotes/img-quotes/1ea/mario-batali-4002_american-culture_if-we-can-celebrate-that-in-a-way-that-c_45806.jpg)
