American - Chef | September 19, 1960 -
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.
Mario Batali
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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.
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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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Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of living that we decide to support.
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Michigan is my antidote to Manhattan. This is where I come to relax.
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You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.
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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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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.
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Finishing food is about the tiny touches. In the last seconds you can change everything.
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Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.
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When you taste things in the right order, sometimes they taste so much different than if you taste them out of order. Not that there's a right order, like by rule, but just like in a thoughtful way that makes sense.
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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.
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