Quote

I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.

Mario Batali

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Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Happen
Coated
Eyes
Longevity
Eye
Pouring
Happens
Prize
Take
Iron
Like
Cast
Casts
Chianti
Forgiveness
Enamel

More quotes by Mario Batali

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The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.
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There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.
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Every Super Bowl, I do different food each quarter from each of the hometowns of the teams competing. So I’m always hoping for cities with a gastronomic soul—not so much Indianapolis or Denver, right? For halftime we have New York hot dogs from Papaya Dog. And at the end of the game I’ve chosen a dessert based on who I think is going to win.
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Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.
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The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
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I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.
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When you cut that eggplant up and you roast it in the oven and you make the tomato sauce and you put it on top, your soul is in that food, and there's something about that that can never be made by a company that has three million employees.
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You have to live life to its full chorizo.
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Find something you love, because if you love what you do, you'll never spend a day at work.
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The very common error of young or unconfident cooks is to keep putting more of their own personal ideology into a plate until there's so much noise that you really can't even hear a tune. You can say more in an empty space than you can in a crowded one.
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You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
Mario Batali
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Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.
Mario Batali
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Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.
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I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.
Mario Batali
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Indianapolis versus Denver would not be a great one gastronomically.
Mario Batali
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My last meal? The food would be much less significant than the company.
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When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.
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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 great. Some of the other guys go around and slag people as a profession. That's not so interesting to me, because it's easy to take down, it's harder to build.
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The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
Mario Batali
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I got some media coverage for using the tail, the ear, the oink.
Mario Batali