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.
More Quotes from Mario Batali:
The proximity to the Mediterranean... it's been a calming influence or just a generally good thing.Mario Batali
The reason that I developed the style of talking about the historical use of these ingredients is because after I've cut an onion 10 times, I can't tell you to cut an onion again.
Mario Batali
There are all kinds of myths going on in the Italian culture, and the way they celebrate is through their food. It's the tradition of the table where the Italians celebrate most of their triumphs and successes.
Mario Batali
As far as TV, I have a new show... It's me traveling around to Italian-American families and enclaves throughout the States and learning about the dishes and ingredients that these people love.
Mario Batali
I guess the success of selling this kind of food to New Yorkers is that to them it seems new. Serving the head or the tail or the tongue certainly doesn't make me a pioneer in the real world-although maybe, in New York, in a fancy restaurant, I was a bit of one.
Mario Batali
The objective... is to achieve a comfort level between the cookartistperformer and the customerviewerdiner. And if we can achieve that, and the customers are happy and the cooks are happy, then we have a great experience.
Mario Batali
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