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

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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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Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.
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I got some media coverage for using the tail, the ear, the oink.
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I'm a big fan of featuring all of the local shellfish and seafood provided.
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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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Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.
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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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If you want your kids to listen to you, don't yell at them. Whisper. Make them lean in. My kids taught me that. And I do it with adults now.
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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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Michigan is my antidote to Manhattan. This is where I come to relax.
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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.
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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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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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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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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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You have to live life to its full chorizo.
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My last meal? The food would be much less significant than the company.
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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, attentive expression. If he doesn't have it ... I mean, I can teach a chimp how to cook dinner. But I cannot teach a chimp how to love it.
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What will always remain is love, passion and family time.
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Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own expression of that which expresses more about the place they were exactly born than it does about trying to be a part of the greater mass. And that's the Italian culture.
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