A Quote by Mario Batali
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.
Related Quotes
I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.
And just when we were at the end of our design process there was the news that the Italian government and the U.S. government had signed an agreement to fly the first Italian astronaut on that flight.
Why can't we have a concert with food? Your typical cooking demonstration, there's just no enthusiasm. There's no energy behind it. I said, 'What if we take a cooking demonstration and fortify it with a lot of good music? ... Drive it to the next level?'
Noel [Charles, husband] and I love cooking. He does his cooking and I do mine. I'm the traditional English cook, with a twist now and then. Because I was married to an Italian, I'm also pretty good at Italian food. Noel, he can cook anything, so can Julian.
Me, I'm an encyclopedia. I'm not a very smart guy, but I'm an encyclopedia. You can ask me about anything you want. Probably I have the book; probably I have a first edition.
I'm a book guy first, and my education came from two encyclopedias. One was an encyclopedia of health, so I became morbidly obsessed with anatomy, and I thought I had trichinosis, an aneurism, jaundice! And then an encyclopedia of art.
Some people are just so happy to get published to, they sign anything. Next thing you know, they've signed over the rights to their book.
Whenever I begin reading a new book, I am embarking on a new, uncharted journey with an unmarked destination. I never know where a particular book will take me, toward what other books I will be led.
It's always a better choice to write a new book than it is to keep pounding your head against the submissions wall with a book that's just not happening. The next book you write could be the book, the one that isn't a fight to get representation for at all.
A classic,' suggested Anthony, 'is a successful book that has survived the reaction of the next period or generation. Then it's safe, like a style in architecture or furniture. It's acquired a picturesque dignity to take the place of its fashion.
The next thing you think, the next action you take, will either create a new possibility for you, or it will repeat the past.
When I'm onstage, I have to have primer. Actually, the more primer, the less makeup I have to put on.
New York publishing is about, 'What's the next Harry Potter? What's the next Twilight?' When I've approached people, I've asked, 'What is the book you've been dying to do, but New York won't do?' I want the books that they think won't sell - because I think they will.
You might be a redneck if your vehicle has a two-tone paint job - primer red and primer gray.
The Princess Bride S. Morgenstern's Classic Tale of True Love and High Adventure You had to admire a guy who called his own new book a classic before it was published and anyone had a chance to read it.
A new acquaintance is like a new book. I prefer it, even if bad, to a classic.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Samin Nosrat Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef