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
Forgiveness
Enamel
Happen
Coated
Eyes
Longevity
Eye
Pouring
Happens
Prize
Take
Iron
Like
Cast
Casts
Chianti

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The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.
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My last meal? The food would be much less significant than the company.
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I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason I am motivated to do what I do is for the hedonistic pleasures of the table.
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My kids and I make pasta three days a week now. It's not even so much about the eating of it they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.
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My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.
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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.
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When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.
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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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The Hamptons are usually filled with what I had hoped to leave behind in New York City.
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Any simple but delicious dish that celebrates the season and locality is what I want to be known for.
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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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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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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 to find or hunt or cultivate first of all.
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What will always remain is love, passion and family time.
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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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If I hear something's not quite going right, then I'm there quicker than if I hear something's going wrong.
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All the information you could want is constantly streaming at you like a runaway truck - books, newspaper stories, Web sites, apps, how-to videos, this article you're reading, even entire magazines devoted to single subjects like charcuterie or wedding cakes or pickles.
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My favorite thing is always a nice, inexpensive draft beer, but if someone wants something a little more complicated than that, then I'd like a Michelada, which is where I take beer and a little bit of either a spicy or not-so-spicy Bloody Mary, mix it like six to one [ratio], so it's kind of a red beer.
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I really want to be a rock star.
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