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All Quotes by author - Mario Batali

" 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. "

" 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. "

" 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. "

" Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all. "

" I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a slamming door. The slamming door was our punctuation mark. "

" If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real thing, but you shouldn't buy fresh pasta. "

" 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. "

" 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. "

" I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti. "

" 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. "

" I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing. "

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

" Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it. "

" Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients. "

" Spaghetti is love. "

" 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. "

" The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family. "

" The passion of the Italian or the Italian-American population is endless for food and lore and everything about it. "

" To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami. "

" 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. "

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

" 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. "

" When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans. "

" 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. "

" You have to live life to its full chorizo. "

" You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else. "

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