Mario Batali Quotes

I believe mustard to be one of the most amazing condiments.

Marriage, from love, like vinegar from wine-- A sad, sour sober beverage--by time Is sharpened from its high celestial flavor Down to a very homely household savor.

I would imagine that Bret would taste like a warm goat cheese, and Jemaine would taste like harvati with dill. Hmm...I'm hungry actually.

Woe to the cook whose sauce has no sting.

I'll tell you what can make bacon better... nothing.

When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.

Sad songs seem to work for me, but I don't want to be redundant; I want to add a little flavor.

As the salt flavors every drop in the Atlantic, so does sin affect every atom of our nature. It is so sadly there, so abundantly there, that if you cannot detect it, you are deceived.

Clouds of flavors and savors float around the thing-in-itself.

"Serenity" is the flavor of meditation.

Hunger is the best seasoning.

Adjective salad is delicious, with each element contributing its individual and unique flavor; but a puree of adjective soup tastes yecchy.

Lambruscos have been misrepresented by industrial versions that have the soda pop flavor they think Americans want.

A fruit salad is delicious precisely because each fruit maintains its own flavor.

The nourishment is palatable.

If a lover is wretched who invokes kisses of which he knows not the flavor, a thousand times more wretched is he who has had a taste of the flavor and then had it denied him.

Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.

The greatest dishes are very simple.

Let your condiments be in the condition of your senses.

Meditation can change the flavor of the season.

The flavor of patriotism depends upon its habitat.

Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

There is no body but eats and drinks. But they are few who can distinguish flavors.

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.