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
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't… — 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
My kids and I make pasta three days a week now. It's not even so much about the eating of it; they… — 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
Unlike curing cancer or heart disease, we already know how to beat hunger: food. — Mario Batali Copy Share Image
Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with… — 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
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
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
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
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
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
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