Quotes By Mario Batali

My wife Susi and my kids quite simply are the most fun of all my friends.

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.

I got some media coverage for using the tail, the ear, the oink.

I can teach a chimp how to make linguini and clams. I can't teach a chimp to dream about it and think about how great it is.

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.

Look at cookbooks with your kids and ask them what sounds good.

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.

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.

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.

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.

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.

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.

We need to figure out a 'harvest system' to collect the produce that stores don't put out for customers to buy because it's not perfect looking. Frankly, the stuff left to rot in the storeroom is more beautiful to me than the perfect carrot. I'm a gnarly carrot kind of guy.

Michigan is my antidote to Manhattan. This is where I come to relax.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.

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.

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.

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.

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.

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

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.

Spaghetti is love.

You have to live life to its full chorizo.

If you want your kids to listen to you, don't yell at them. Whisper. Make them lean in. My kids taught me that. And I do it with adults now.

Keep in mind that in 1975, when you became a cook, it was because you were between two things: you were between getting out of the military and... going to jail. Anybody could be a cook, just like anybody could mow the lawn.

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.

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.

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.