Mario Batali Quotes & Sayings (Page 4)

“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 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.”

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

“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 really want to be a rock star.”

“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.”

“Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.”

“Finishing food is about the tiny touches. In the last seconds you can change everything.”

“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.”

“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.”