Mario Batali Quotes

I love how Jamie Oliver makes seasonal, local foods in a rustic way, without a lot of fuss.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

One thing I'll tell you is the food in Sacramento is off the charts. You've got good Asian food, the farm system where everything is natural, which I believe in. I like organic.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

The older I get, the more I realize the truth is the simpler the food, the more exceptional it can be.

I don't overcook, because you lose what's good in the food.

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

I cook. I go to farmers markets in London and cook really good sort of organic foods.

The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been sitting on the grocery shelf for weeks, even months - even years.

I love food, all food, everything about food. I enjoy going to the market and having what's in front of me - what's fresh, seasonal - tell me what I'm cooking.

If it doesn't taste good it doesn't go on the menu.

I love the idea of farm to table and farmer's markets. I enjoy a meal more if I know I'm eating something that's good quality and good for me.

There is so much to be gained from investing more time in what we eat. Buying fresh ingredients means knowing where your food comes from and what's in it.

The key to a good meal is simplicity and the right seasoning.

Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.

Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.

I like to cook with the philosophy of using great ingredients and not altering them too much.

I like to cook things very slowly.

My dad makes food with very few delicate flavours.

Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.

Blanching the cloves removes the harsh and bitter bite of raw garlic.