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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 the restaurants, but they are dumbed down, and I hate it when they dumb them down.

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
Food
Looking
Baroque
Hate
Cookbook
Become
Chefs
Done
Predictable
Different
Chef
Something
Restaurants
Dumb

More quotes by Mario Batali

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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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In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.
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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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Indianapolis versus Denver would not be a great one gastronomically.
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The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
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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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What will always remain is love, passion and family time.
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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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My wife Susi and my kids quite simply are the most fun of all my friends.
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Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.
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Michigan is my antidote to Manhattan. This is where I come to relax.
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One of the most important leadership lessons is realizing you're not the most important or the most intelligent person in the room at all times.
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I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.
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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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The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.
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I'm a big fan of featuring all of the local shellfish and seafood provided.
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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.
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I really want to be a rock star.
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I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.
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Once you become an elaborate and well-developed culture, anything from Rome or the Etruscans, for that matter, the food starts to become a representation of what the culture is. When the food can transcend being just fuel, that's when you start to see these different permutations.
Mario Batali