79 ordspråk av Mario Batali

Mario Batali

Mario Batali

Mario Batali föddes den 9 september 1960
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Think of American food. In my generation, growing up in the '60s and '70s, Banquet Fried Chicken and TV dinners were the thing. Now people are back into roasting their own chickens, and TV dinners are a point of kitsch. It will be interesting to see what survives another hundred years.

I didn't speak Italian when I got to Italy. I had taken a couple of lessons and did a year in college, but in six months, I became regionally submersed to the point that I can curse in dialect.

In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.

My intention is to make sure that we think about it without becoming too intellectual about it. There are pockets of restaurateurs throughout our country right now and in Italy, France, and Spain, who spend all their days figuring out how to confound the customer.

It's more interesting to talk about the whole lily family and say, did you know that lily bulbs are also part of the onion family? It's like the stream-of-consciousness way I think about food when I'm just cooking it.

Kids today want to eat their risotto with curry and shrimp and sour cream, not risotto alla Milanese, like they should, in my opinion.

The ideas come from classic Italian cooking, or any European culture, for that matter. As far as something like the offal menu, Europeans would definitely not throw anything away, and the use of the head or the liver or the kidneys is part of their quotidian experience.

From a great restaurant to a B-minus player can happen in six weeks.

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.

I really enjoyed writing the first book. And since then it's been great. I've written every word of all my books.

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.

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.

There's not a speck of fruit by the time March or April rolls around. Citrus is gone, and there's not a berry in sight. You're stuck with passion fruits and pineapples. Which isn't bad, but it's a tough time of the year, and chefs need to know how to work through it.

This is food that can be made at home without too much shopping,

It will certainly be controversial for a couple of weeks, ... With that few restaurants in the two-star category, people will not take it seriously.

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