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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.
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
Even
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Asian
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Chinese
Littles
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Five
Spices
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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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The Hamptons are usually filled with what I had hoped to leave behind in New York City.
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I'm a big fan of featuring all of the local shellfish and seafood provided.
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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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Indianapolis versus Denver would not be a great one gastronomically.
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There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is the one we can do three times a day for the rest of our lives, without pills. In both activities, practice makes perfect.
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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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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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The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
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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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Any simple but delicious dish that celebrates the season and locality is what I want to be known for.
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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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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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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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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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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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Look at cookbooks with your kids and ask them what sounds good.
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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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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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