American - Chef | September 19, 1960 -
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
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The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
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I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.
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Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.
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I really want to be a rock star.
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The Hamptons are usually filled with what I had hoped to leave behind in New York City.
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My wife Susi and my kids quite simply are the most fun of all my friends.
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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.
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Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of Wellington, if you want to.
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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.
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Look at cookbooks with your kids and ask them what sounds good.
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Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
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