Mario Batali

Bekannte Zitate von Mario Batali

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.

Finishing food is about the tiny touches. In the last seconds you can change everything.

The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.

I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.

My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.

Working at the Food Bank with my kids is an eye-opener. The face of hunger isn't the bum on the street drinking Sterno it's the working poor. They don't look any different, they don't behave any differently, they're not really any less educated. They are incredibly less privileged, and that's it.

My last meal? The food would be much less significant than the company.

The way the bankers have kind of toppled the way money is distributed, and taken most of it into their own hands, is as good as Stalin or Hitler.

As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible.

I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a slamming door. The slamming door was our punctuation mark.

Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.

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.

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

Unlike curing cancer or heart disease, we already know how to beat hunger: food.

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.

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.

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.

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.