Authors@Google: Mario Batali

The Authors@Google program was thrilled to welcome acclaimed chef, restaurateur, Food Network personality and author Mario Batali to Google's New York office to discuss his new book, "Italian Grill".

Raised in Seattle, Mario's initial career path had him studying the golden age of Spanish theater at Rutgers University. Soon after graduating he took his first bit of 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 three years of intense culinary training in the Northern Italian Village of Borgo Capanne, (population 200) gave him the essential skills and knowledge to return to his native US, anxious to plant his orange-clogged foot firmly in the behinds of the checkered tablecloth-Italian restaurant establishment.

Among his many accolades, Mario was named "Man of the Year" in the chef category by GQ Magazine in 1999. In 2002, he won the James Beard Foundation's "Best Chef: New York City" award and in 2005 the James Beard Foundation awarded Mario "Outstanding Chef of the Year." 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.

Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner Joe Bastianich, he operates seven New York City hotspots, including Babbo Ristorante e Enoteca and Del Posto - two wildly successful restaurants that have each been awarded three stars by Frank Bruni of the New York Times. Mario is also the chef/owner of five other successful restaurants in New York City. Lupa Osteria Romana, Esca, Casa Mono, Bar Jamon, and Otto Enoteca Pizzeria.

From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers.

Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well.

"Italian Grill" features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.

This event took place on May 30, 2008.

Category:

Howto & Style

Tags:

• Mario
• Batali
• Iron
• Chef
• Italian
• Grill
• Authors@Google
• atgoogletalks
• Food
• Network