Mario Batali Quotes

I always knew that food and wine were vital, with my mother being Italian and a good cook.

I learned to cook from my mom. Most of what I ate growing up was Italian cooking.

I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.

The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years.

I cook a lot of Italian food. Bucatini Pomodoro is my best: it's a fat spaghetti with tomato, olive oil, and reminds me of getting married in Italy.

I love cooking. My Italian mother is a genius cook, and I picked that up from her. I make my own sauce, which takes four hours, from a recipe that's been refined over many years. I won't tell anybody what it is.

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.

What makes cookbooks interesting is to find out about the people and the culture that invented the food.

What has impressed me the most about the Italians whose tables we've sat at is that they are traditional cooks but also outrageously innovative. These people are wild improvisers.

No one could touch the home cooking of an Italian woman. French women, they are very intelligent, very sexy - but they don't like to cook.

The commonplace about Italian cooking is that it's very simple; in practice, the simplicity needs to be learned, and the best way to learn it is to go to Italy and see it firsthand.

All of my books have been about authentic Italian food in Italy and bringing that message about simple and authentic food.

At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.

Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice pasta dishes.

I love Italian food, such as pasta or lasagna.

I never met a lasagna I didn't like

It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.

In order to create a little bit of confidence, start cooking with pasta. Pasta is phenomenal. Once you've cooked pasta properly for the first time it becomes second nature.

I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.

Italians do not regard food as merely fuel. They regard it as medicine for the soul, one of life's abiding pleasures.

We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.

In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn than illicit love.

I'm Puerto Rican! You can never take my rice, pork, and beans away. Plus, I love to cook. I'm one of those people who stay in the kitchen standing while everything is cooking, checking on everything.