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Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of Wellington, if you want to.

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
Five
Nine
Dragon
Friends
Piece
Bucks
Tenderloin
Whatever
Mines
Dragons
Cookware
Often
Mine
Ninety
Wellington
Night
Mere
Cook
Slay
Like
Late
Twelve
Routinely
Pieces
Cooks
Duke
Style
Sets
Dukes

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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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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 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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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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Look at cookbooks with your kids and ask them what sounds good.
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Food, like most things, is best when left to its own simple beauty.
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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 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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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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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'm a big fan of featuring all of the local shellfish and seafood provided.
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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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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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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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The American Dream is ownership … a house, a car, a vacation home and, even better, your own business
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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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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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I got some media coverage for using the tail, the ear, the oink.
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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.
Mario Batali