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	The Traditions of the Table: A Conversation with Mario Batali
		Batali: When Italians think of the great moments of their life or of their growing up, generally they remember it with a gustatory sense--something that smelled like this or something that tasted like that or the way that the tortellini were always served on Christmas or on special holidays.
		Batali: The tradition of Italian cooking is that of the matriarch.
		Batali: That show--and this new show, too--say a lot about the rise of Americans' understanding of food and its value as to more than fuel, and that it's a cultural thing and that we are really starting to understand and relish our various regional differentiations.
	www.neh.gov /news/humanities/2004-01/tradition.html (4238 words)

	Honolulu Star-Bulletin Features
		Batali said all of that in about the time it took you to read the words "William Blake." And that's basically the essence of Mario: Exuberant, fast-thinking, faster-talking, living color.
		Batali learned his approach in a northern Italian village called Borgo Capanne, population 100, where he lived and worked for 3 1/2 years after leaving London's prestigious Le Cordon Bleu for lack of interest.
		Batali's pici-making session was held at Hirabara Farm in the cool heights of Waimea, in an outdoor kitchen where Kurt and Pam Hirabara often host guest chefs.
	starbulletin.com /2003/03/26/features/story1.html (1715 words)

	Nation's Restaurant News: Mario Batali: chef-restaurateur brings 'the Italian table to where we live' - The MRN 50: R&D ... (Site not responding. Last check: 2007-10-09)
		Batali says Otto Enoteca Pizzeria, which opened in Manhattan's Greenwich Village in early January, is "the most casual" of his restaurants, but it embodies the same philosophy with which he has approached all of his ventures.
		Batali's singular physical appearance -- long red hair that often is tied back in a ponytail, shorts and sometimes orange clogs or Converse high-tops -- also makes him a magnetic presence on the screen, Opatut says.
		Batali believes that many Americans, particularly second-generation Italian Americans, are extremely curious about authentic Italian cooking methods, which have been "slightly watered down" in the U.S. culture, he says.
	www.findarticles.com /p/articles/mi_m3190/is_4_37/ai_97314525 (1601 words)

	Mario Batali Simple Italian Food
		Batali, who studied traditional Bolognese cooking firsthand in some of Italy's finest trattorias, knows of what he speaks.
		Batali's techniques echo the careful simplicity of his Italian teachers who ingrained in him an appreciation of pure, clear flavors.
		In Mario Batali Simple Italian Food, Mario brings the food of this incredibly vibrant region to life in the accessible and fun way for which he is so well known.
	www.globalgourmet.com /food/special/1999/batali (180 words)

	Mario Batali and Italian Wine Merchants
		Mario Batali believes that olive oil is as precious as gold, that shorts are acceptable attire for every season, and food, like most things, is best when left to its own simple beauty.
		To that end, Mario creates magic night after night in Manhattan's West Village and Theater District, dividing his time between his many Italian hotspots, the flagship of which is Babbo Ristorante e Enoteca, an upscale dining room where Mario has seamlessly combined traditional Italian principles with intelligent culinary adventure since June of 1998.
		Mario is also one of the recipients of the 2001 D'Artagnan Cervena "Who's Who of Food and Beverage in America," a prestigious lifetime achievement award.
	www.italianwinemerchant.com /IWM_About_Us/IWM_Mario.htm (465 words)

	USA WEEKEND Magazine
		Mario Batali: The reason we chose that is because my partner and I both became fathers at the time we opened our first restaurant.
		Mario Batali: Some things I have seen is to wrap the sausages in plastic wrap, cook them with steam, then saute them.
		Mario Batali: I think that the sidekick as a vehicle allows the show to explore other ideas, within the framework of entertainment, and for me to respond to a character rather than a queue card.
	www.usaweekend.com /chat/transcripts/batali_tscript.html (1432 words)

	Batali style in kitchen - The Washington Times: Food - June 16, 2004 (Site not responding. Last check: 2007-10-09)
		Batali lives in the Village with his wife, Susi Cahn of the Coach Dairy Goat Farm (and the Coach handbag family), and their two boys, Benno and Leo.
		Mario Batali absorbed an appreciation for hearty, peasant-style cooking and developed a passionate belief in the pleasures of the table.
		Mario Batali and his wife are passing on those values to their family, too.
	www.washtimes.com /food/20040615-092327-1295r.htm (2546 words)

	Rockin' and rollin' the dough with TV-star chef super Mario Batali (Site not responding. Last check: 2007-10-09)
		It was "Molto" Italian chef Mario Batali's first trip to Pittsburgh yesterday, and while more than 500 people mobbed Lidia's Pittsburgh for the Food Network star's cookbook signing and cooking demonstration, his biggest fans seemed to be the girls from St. Columbkille Parish in Parma, Ohio.
		Batali, in turn, had kind words to say for a Pittsburgh eatery he had visited earlier that morning at 2 a.m.: Primanti Brothers in the Strip.
		But when it came to cooking, Batali delivered the goods, showing diners how he produces a nutty walnut sauce for silky, tissue-thin ravioli that, along with the nutmeg-scented goat cheese ricotta gnocci with sausage and fennel, some diners claimed was worth the price of the book alone.
	www.postgazette.com /pg/05170/522865.stm (860 words)

	TV : Mario Batali : Bio: Mario Batali : Food Network
		To that end, Mario creates magic night after night in his many New York City Italian hotspots, the flagship of which is Babbo Ristorante e Enoteca, an award-winning Greenwich Village dining spot where Mario has seamlessly combined traditional Italian principles with intelligent culinary adventure since June 1998.
		Mario is also one of the recipients of the 2001 D'Artagnan Cervena Who's Who of Food & Beverage in America, a prestigious lifetime achievement award.
		Batali and Bastianich’s latest endeavor is Bistro du Vent, which serves southern French fare around the corner from Esca.
	www.foodnetwork.com /food/mario_batali/article/0,1974,FOOD_9906_1696090,00.html (421 words)

	Book Review - Mario Batali "Molto Italiano"
		When Mario Batali first appeared on television, we were struck by his air of seriousness and his obvious love for Italian food.
		Batali includes some of the signature dishes found in his earlier volumes, such as Short Ribs in Barolo, and Bucatini all'Amatriciana, but adds tantalizing new ones, such as Malloredus with Fennel, Game Hen with Pomegranate, and Lamb Shanks with Orange and Olive.
		Mario Batali divides his time among his many Italian hotspots, the flagship of which is Babbo Ristorante e Enoteca.
	www.inmamaskitchen.com /Book_Reviews/Italian_cooking/Batali.html (522 words)

	In the Name of the Fathers \| Father's Day with Mario Batali \| Food & Wine (Site not responding. Last check: 2007-10-09)
		Star TV Chef Mario Batali is also a father, a son and a son-in-law.
		Mario Batali, the 37-year-old star of the Food Network's Molto Mario and Mediterranean Mario, has become so well-known that truck drivers now pull over to ask for his autograph and Seventies rock stars pack his New York City restaurant, Pó.
		Mario loves all the food on this menu, but it's the mixed grill--with spicy lamb chops, chicken sausages and balsamic-marinated Portobello mushrooms--that's closest to his heart.
	www.foodandwine.com /preview/invoke.cfm?objectid=737C3496-4162-4C77-96746B0783B1D466 (674 words)

	Honolulu Star-Bulletin Features
		Batali wears shorts on the air as well as in his acclaimed restaurant, Po.
		Mario Francesco Batali was born in Seattle 37 years ago, and grew up there and in Madrid, Spain.
		Batali apprenticed at a small trattoria in Italy's apennine foothills, between Bologna and Florence.
	starbulletin.com /98/01/28/features/story1.html (1392 words)

	Borders - Store Inventory - Title Detail - The Babbo Cookbook
		About the Author: Mario Batali is known to viewers of Food Network coast to coast as the host of Molto Mario and Mario Eats Italy, his influential cooking shows exploring the regional cuisines of Italy.
		Mario is the author of two previous books, Mario Batali Simple Italian Food and Mario Batali Holiday Food.
		Description: In the growing Mario Batali restaurant empire, Babbo remains the jewel in the crown and one of the hottest reservations in New York.
	www.bordersstores.com /search/title_detail.jsp?id=52871523 (443 words)

	Mario Batali - Wikipedia, the free encyclopedia
		Mario Batali is an American chef and restaurateur.
		He currently lives in New York with his wife Susi Cahn (daughter of Miles and Lillian Cahn, founders of Coach Leather) and two sons, Leo and Benno.
		Mario Batali Holiday Food : Family Recipes for the Most Festive Time of the Year (2000), ISBN 060960774X
	en.wikipedia.org /wiki/Mario_Batali (353 words)

	Mario Batali Feeds NASCAR Nation
		Batali has been cozying up to the NASCAR hierarchy for the past couple of seasons, cooking pre-race meals and throwing parties for track owners and drivers—some of whom have turned his Otto Enoteca Pizzeria into their off-season hangout.
		For Batali, the commercial appeal of such a project is obvious: A media and marketing juggernaut, NASCAR is the country’s fastest-growing sport, with a rabid fan base numbering 75 million people, many of whom snap up its products the way foodies devour the beef-cheek ravioli at Babbo.
		Batali says he’s been an avid NASCAR watcher since his days growing up in Washington State, where “the two biggest deals going were drag racing and hydroplaning.” He regards his fellow fans with admiration.
	nymetro.com /nymetro/news/people/columns/intelligencer/12272 (596 words)

	Mario Batali headlines 3-day food and wine event up north - 09/03/05 (Site not responding. Last check: 2007-10-09)
		Molto Mario himself, aka Mario Batali of the Food Network and Manhattan restaurant fame, who has a home in northern Michigan, will headline the event at the Great Lakes Culinary Institute, beneficiary of the event.
		Batali will share the cooking stages with a select roster of wine and food personalities so fast-track that even foodies may need an introduction.
		With the exception of the Batali package of events, which runs $300, visitors can pick and choose their sessions and pay "a la carte," according to organizers and Traverse City residents Mark Dressler and Matt Sutherland.
	www.detnews.com /2005/eatsdrinks/0509/03/D03-302147.htm (361 words)

	New York Daily News - Home - It takes 'Iron' will (Site not responding. Last check: 2007-10-09)
		Mario Batali, one of the new 'Iron Chefs' on the Food Network.
		And if you think the cut-throat cooking competition is rigged, just sit close to a dripping-with-sweat Mario Batali during a taping at the network's Chelsea Market complex.
		Batali battles Puerto Rico-based Roberto Trevini, known on the show as the challenger.
	www.nydailynews.com /front/story/242022p-207554c.html (714 words)

	superchefblog: Mario Batali: Molto Italiano
		Mario points out, rightly, that a few good slices of salami on a plate are perfectly fine.
		Mario identifies which area in Italy inspired the dish so that the recipes are almost a tour of the peninsula.
		Mario claims that "Italy measures up pound for pound with rance and Austria in the development and love of the sweeter comestibles" (p.
	www.superchefblog.com /2005/07/mario-batali-molto-italiano.html (1062 words)

	Mario Batali rules the Italian table - 11/03/05 (Site not responding. Last check: 2007-10-09)
		The Italian gig keeps growing for Mario Batali, whose latest cookbook offers a collection of his favorite simple recipes from cooking in America and his travels in Italy.
		Celebrating the heart of Italian cooking along with techniques, Batali views his hefty new 522-page tome as a reference and handbook to guide you in creating delicious food to make family and friends happy at your own table.
		"Batali is a remarkable chef -- and the food he prepares is so unusual and spectacular that people love to watch him (on television)," says Kathleen Finch, senior vice president of programming at the Food Network, noting that he was one of the network's first talents 11 years ago.
	www.detnews.com /2005/eatsdrinks/0511/03/G04-370115.htm (862 words)

	Amazon.ca: Mario Batali Simple Italian Food: Recipes from My Two Villages: Books (Site not responding. Last check: 2007-10-09)
		Batali's reliance on the best ingredients simply prepared, rather than on fussy restaurant techniques, places his dishes squarely in the realm of home cooks.
		Batali emphasizes the essentials of regional Italian cooking, carefully noting the similarities and differences as one travels from one ancient province to another.
		Anyone who has watched Batali's show, or anyone who reads the introduction to this book will find out that what he is referring to is the use of a few, excellent ingredients in each dish, as opposed to a long list of ingredients that will require one whole cart at the grocery store to carry.
	www.amazon.ca /exec/obidos/ASIN/0609603000 (1108 words)

	Art Culinaire: Mario Batali (Site not responding. Last check: 2007-10-09)
		While taping footage for his TV Food Network programs Molto Mario and Mediterranean Mario, Batali was amazed at the prevailing philosophy of young Italian cooks just out of culinary school.
		Though surprising, Batali admits it is the new wave of cooking school guys who promote this idea and that in Italy the Slow Food movement is still very strong and totally dedicated to preserving culinary tradition.
		After living and working in Emilia-Romagna for three years Batali was, and still is, anxious to share the culture and cuisine on which he thrived.
	www.findarticles.com /p/articles/mi_m0JAW/is_2001_Spring/ai_72658395 (425 words)

	Powell's Books - The Babbo Cookbook by Mario Batali (Site not responding. Last check: 2007-10-09)
		In the growing Mario Batali restaurant empire, Babbo remains the jewel in the crown and one of the hottest reservations in town.
		In addition to the abundant recipes, he offers special seasonal menus and sidebars that illuminate the small details that set Babbo apart, from the way they prime the wine glasses to the fresh, local ingredients that are the basis of the restaurant's unforgettable dishes.
		MARIO BATALI is known to viewers of Food Network coast to coast as the host of Molto Mario and Mario Eats Italy, his influential cooking shows exploring the regional cuisines of Italy.
	powells.com /cgi-bin/biblio?inkey=1-0609607758-4 (559 words)

	Recipe Software and Books: Mario Batali Holiday Food,
		Throughout, Batali paints a portrait of his Italian-American family that reminds readers that the simple joy of being together is what the holidays are really about.
		In his new book, Mario Batali captures all the flavors of this festive season with enticing recipes that showcase the brilliance of simple Italian food at its best.
		Mario's rendition includes almost a dozen delectable fish and seafood dishes, from delicate sea bass ravioli to the indispensable baccalà, here served in the Vesuvian style.
	www.primasoft.com /recipes/cuisine/cooking_Italian_book_015.htm (680 words)

	Lupa Osteria Romana: Restaurant
		To that end, Mario creates simple magic night after night in Manhattan's West Village and Theater District, dividing his time between his many Italian hotspots, the flagship of which is Babbo Ristorante e Enoteca, an upscale dining room where Batali has seamlessly combined traditional principles with intelligent culinary adventure since June 1998.
		He has authored "Simple Italian Food" (Clarkson Potter 1998), as well as "Mario Batali Holiday Food" (Clarkson Potter 2000); his third book is scheduled for a spring 2002 release.
		Batali lives in New York City with his wife Susi Cahn, of the Coach Dairy Goat Farm, and their two sons, Benno and Leo.
	www.luparestaurant.com /restaurant-mbatali.html (248 words)

	Mario Batali
		Mario Batali, host of Food Network's Molto Marzo and Mediterranean Mario and chef/owner of Po' and Babbo, the popular New York City restaurants in the West Village, has been asked the same question for years: When are you going to write a cookbook?
		In Mario Batali Simple Italian Food: Recipes from My Two Villages, Mario combines the spirit of old-world cooking with new-world flair, showcasing rustic Italian food at its most irresistible.
		Because his dishes are based more on superior ingredients than on fancy techniques, Mario proves that they are easily adaptable for any home kitchen and that when these ingredients are combined sensibly and cooked properly, the end result is great tasting food.
	www.globalgourmet.com /food/special/1999/batali/author.html (370 words)

	Mario Batali Inc. - Newsweek Enterprise - MSNBC.com
		A fixture on TV and in bookstores, Batali is already renowned in Manhattan, where he has seven restaurants and a wine shop.
		Mario's "on the precipice of being a big name nationally," says L.A. restaurateur Nancy Silverton, his partner in Del Latte.
		Unlike many chefs, Batali and Bastianich are sole owners of most of their restaurants.
	www.msnbc.msn.com /id/10099451/site/newsweek (847 words)

	SI.com - Writers - Richard Deitsch: Mario Batali Q&A - Thursday December 1, 2005 3:45PM
		Batali is writing Mario Tailgates NASCAR Style, a cookbook that will be published in the spring of 2006.
		Batali: Last year, during NASCAR Week, there were a couple of big get-together's at our place.
		Batali: We have a policy of trying to precede people's requests for raises by giving them raises before they ask for them.
	sportsillustrated.cnn.com /2005/writers/richard_deitsch/12/01/media.circus (1043 words)

	Casa Mono - Bar Jamon - New York Restaurant Review
		Batali’s favorite offal product, tripe, graces the menu at Casa Mono, as do rubbery coxcombs (braised, with green chilies), and sweetbreads fried like chicken in a crunchy, salty batter.
		The spirit of Batali hangs over this sturdy little restaurant, but its captain is the executive chef (and part owner), Andy Nusser, who worked for many years at Babbo and Pò.
		As befits any Batali establishment, there’s also duck and wild boar on the menu (both a little overcooked when I sampled them) and a healthful fillet of dorado supported by long sticks of salsify.
	www.newyorkmetro.com /nymetro/food/reviews/restaurant/n_9913 (1100 words)

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