181 Quotes by Mario Batali

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

In New York, a lot of people come into the restaurant and it's not that they don't want what's on the menu, they just want to flex a little bit. They want to control the situation.

I guess the success of selling this kind of food to New Yorkers is that to them it seems new. Serving the head or the tail or the tongue certainly doesn't make me a pioneer in the real world-although maybe, in New York, in a fancy restaurant, I was a bit of one.

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.

I can chill without having to watch my Ps and Qs.

What will always remain is love, passion and family time.

There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.

I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.

I can tell in two minutes if I should hire someone in the kitchen. Two minutes. It's his desire. It's that open-eyed, attentive expression. If he doesn't have it ... I mean, I can teach a chimp how to cook dinner. But I cannot teach a chimp how to love it.