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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.

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
Half
Restaurants
Real
Lists
Even
Third
Long
Thirds
Make
Size
Cookbook
Exactly
Ingredient
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Restaurant
Differences
Ingredients

More quotes by Mario Batali

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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 Hamptons are usually filled with what I had hoped to leave behind in New York City.
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You have to live life to its full chorizo.
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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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Find something you love, because if you love what you do, you'll never spend a day at work.
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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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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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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 wife Susi and my kids quite simply are the most fun of all my friends.
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We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.
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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.
Mario Batali
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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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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.
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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.
Mario Batali
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My last meal? The food would be much less significant than the company.
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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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Indianapolis versus Denver would not be a great one gastronomically.
Mario Batali