Finishing food is about the tiny touches. In the last seconds you can change everything. Mario Batali More Quotes by Mario Batali More Quotes From Mario Batali 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. Mario Batali yellowspringfood 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. Mario Batali italiangrandmafood I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing. Mario Batali sexyflowersweet The passion of the Italian or the Italian-American population is endless for food and lore and everything about it. Mario Batali populationpassionitalian The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. Mario Batali paradiseingredientssmart 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. Mario Batali everydayfoodlong 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. Mario Batali everydaytablesreason The idea of having dinner together every day with your family removes the pressure from trying to explain everything. You tell us the good parts about your day, but you also tell us the bad parts about your day. And at the end of that, because you're in a ritual, you remove the pressure of admitting you had a failure that day. And it also takes the wind out of having a great day. I mean, it makes you a little bit more normal all the time. That moment of therapeutic sharing is something that happens in food, that doesn't necessarily happen when you're watching TV. Mario Batali great-daytryingmean I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is. Mario Batali italiancookingbook Reading is a key feature in the life of every single successful person I have ever met. Mario Batali keysreadingsuccessful Jimmy Fallon and I play regularly at the Bayonne Golf Club in Jersey. He's eighteen holes of fun. Any time we play he has moments of brilliance, but also moments of utter catastrophe. Mario Batali playgolffun 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. Mario Batali want-somethingnicebeer 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. Mario Batali eggplantcuttingsoul In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted. Mario Batali new-orleansnew-yorkfood 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 restaurantsskillssatisfaction Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it. Mario Batali kitchencookingbook You have to live life to its full chorizo. Mario Batali live-lifelife Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast. Mario Batali processorsmortartexture Look at cookbooks with your kids and ask them what sounds good. Mario Batali soundkidslooks 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. Mario Batali threejobskids
