Raised in Seattle, MARIO BATALI’s initial career path had him studying Spanish theater at Rutgers University. Soon after graduating he began his culinary training at Le Cordon Bleu in London, from which he withdrew almost immediately due to a “lack of interest.” An apprenticeship with London’s legendary chef Marco Pierre White and training in an Italian village gave him the essential skills and knowledge to return to the U.S to begin his restaurant empire.
"In his new cookbook, Italian Grill, the star chef steps up to the grate with amazing recipes that express his extroverted approach to flavor." -- Food & Wine "Mario Batali is a madman/hero. Is there nothing he's not good at? Great chef, successful restaurateur, an author, an intellectual, host of a ridiculously informative and much-too-good-for-television TV show, afficianado of fine rock and roll, and a man of Falstaffian appetites." -- Anthony Bourdain "Ingenious...this is an essential collection for any serious backyard cook." -- Publishers Weekly (starred review)
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