Word: batali
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...introduction to his 522-page magnum opus, Molto Italiano, chef Mario Batali reflects on the frenzy that now accompanies the opening of many American restaurants. "In recent years," he writes in the cookbook, which was published last May, "we seem to care more about the opening of a new restaurant than we do the opening of a new play or a new version of Don Giovanni by the local opera company. This makes me happy, but at the same time, it makes me just a little...
ASPEN, COLO. Name: Food & Wine Classic Dates: June 16-18, '06 Registration begins in November for three days of seminars, tastings, cooking classes and reserve-wine sippings with master sommelier Andrea Immer Robinson, cheese expert Laura Werlin and chefs José Andrés, Mario Batali, Bobby Flay, Wolfgang Puck, Jacques...
...restaurant in Bray, 40 minutes west of London, was named best in the world by trade title Restaurant magazine last week, and if anything, the acclaim is a few years behind that accorded by his peers. "I have never eaten at the Fat Duck nor met him," says Mario Batali. "But I am fascinated with his use of science to create provocative food...
Like its predecessor, Good Deal will teach tricks such as how to peel ginger with a teaspoon and will offer tips on shopping in a gourmet supermarket on the cheap. Food Network execs hope experienced TV chefs like Bobby Flay and Mario Batali will guide Lieberman along. They seem ready to welcome him into the kitchen. Flay says Lieberman's approach to cooking frugally and shopping efficiently will help the young chef find a niche on the competitive network. Batali says Lieberman's charisma is key. "Food TV isn't just about cooking anymore," says Batali. "It's about your...
...there are still many who dream of being the next Rocco DiSpirito, Mario Batali or Nigella Lawson, and it is for them that CIA president Ryan says he has some concerns. "Students see Sara Moulton on TV and think they could be doing that in a few short years," he says. "We need to make sure they have realistic expectations." Overall, though, most people view the high hopes and enthusiasm of adolescents as a plus. "If you're going to make it--start young," says Greystone's head baking and pastry instructor Robert Jorin, a decades-long veteran...