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Batali, Mario

Overview
Works: 32 works in 35 publications in 2 languages and 1,075 library holdings
Genres: Drama  Biography  Film adaptations 
Roles: Actor, Author, Speaker
Classifications: PN1997.2, 791.4372
Publication Timeline
Key
Publications about Mario Batali
Publications by Mario Batali
Most widely held works by Mario Batali
Brainwave ( visu )
1 edition published in 2013 in English and held by 105 libraries worldwide
Launched in 2008 by the Rubin Museum of Art, Brainwave pairs celebrities from many walks of life: actors, musicians, comedians, choreographers, filmmakers, artists, and authors; with leading neuroscientists and other experts to explore how the human mind works. In provocative, far-reaching, and unscripted conversations, the best and brightest explore memory and perception, creativity and consciousness, happiness, fear, illusions, and dreams
A day in the life ( visu )
1 edition published in 2013 in English and held by 77 libraries worldwide
Morgan Spurlock goes behind the scenes with today's leading figures - celebrities, musicians, comedians, dancers, entrepreneurs - literally chronicling one day in each of their lives
Bitter feast ( visu )
2 editions published between 2009 and 2011 in English and held by 59 libraries worldwide
A celebrity chef turns the tables on his harshest critic. Peter Grey, an overly zealous television chef, kidnaps J.T. Franks, an influential and notoriously snarky food blogger, after a particularly nasty review deals the final blow to Grey's already plummeting career. Sequestered deep in the woods of the Hudson Valley, Grey keeps Franks chained up in a basement, presenting him with a series of deceptively simple food challenges, punishing him sadistically for anything less than total perfection
As cool as I am by Claire Danes( visu )
2 editions published in 2013 in English and held by 20 libraries worldwide
Born to teenage parents in a small town, sixteen-year-old Lucy Diamond longs for a traditional family, but with an immature working mother and a strict, frequently absent father she is mostly on her own. As she senses her parents' emotional distance, Lucy grows close to her childhood best friend, Kevin, who soon becomes her first sexual partner. After he abruptly moves away, Lucy struggles to make sense of her fledgling sex life, plan for her future, and help her mother start over again
Spain-- on the road again ( visu )
1 edition published in 2008 in English and held by 17 libraries worldwide
Join your celebrity hosts as they take a tour from Catalunya to Salamanca to reveal the culinary and cultural wonders of Spain
Spain-- on the road again ( visu )
1 edition published in 2008 in English and held by 17 libraries worldwide
Join your celebrity hosts as they take a tour from Catalunya to Salamanca to reveal the culinary and cultural wonders of Spain
Spain-- on the road again ( visu )
1 edition published in 2008 in English and held by 16 libraries worldwide
Join your celebrity hosts as they take a tour from Catalunya to Salamanca to reveal the culinary and cultural wonders of Spain
Spain-- on the road again ( visu )
1 edition published in 2008 in English and held by 16 libraries worldwide
Join your celebrity hosts as they take a tour from Catalunya to Salamanca to reveal the culinary and cultural wonders of Spain
Molto Mario ( visu )
1 edition published in 2003 in English and held by 7 libraries worldwide
Three episodes from the cooking show seen on the Food Network. Mario prepares radicchio Treviso with egg and prosciutto, risotto with spiny lobster, scallops with mushrooms, monkfish with almond sauce, mussles and bread crumbs, crab tortelloni, and more
Molto Mario ( visu )
1 edition published in 2003 in English and held by 5 libraries worldwide
Three episodes from the cooking show seen on the Food Network. Mario prepares an omelet with balsamic vinegar, pasta and bean soup, Swiss chard custard, duck sausage, bread dumplings, duck scaloppine, and more
Molto Mario ( visu )
1 edition published in 2003 in English and held by 4 libraries worldwide
Three episodes from the cooking show seen on the Food Network. Mario prepares Bolognese tortellini, baked Bolognese lasagna, mixed crostini, garganelli with duck ragu and more
Iron Chef America ( visu )
1 edition published in 2014 in English and held by 3 libraries worldwide
"Iron Chef Season 9 includes culinary showdowns between Flay vs. Hughes (lobster), Symon vs. Johnson (cucumber), Garces vs. Medina (Mexican chocolate) and Cora vs. Schneider (leg of lamb). A 'deep freeze' challenge featuring a frozen element in every course is an epic team battle pitting Iron Chefs Symon and Cora vs. chefs Anne Burrell and Robert Irvine. Whose cuisine will reign supreme?" -- Container
The Chew: Fall Flavors by Mario Batali( Book )
in Undetermined and held by 2 libraries worldwide
A day in the life ( visu )
1 edition published in 2013 in English and held by 2 libraries worldwide
Morgan Spurlock goes behind the scenes with today's leading figures - celebrities, musicians, comedians, dancers, entrepreneurs - literally chronicling one day in each of their lives
Spain-- on the road again ( visu )
1 edition published in 2009 in English and held by 2 libraries worldwide
Join your celebrity hosts as they take a tour from Catalunya to Salamanca to reveal the culinary and cultural wonders of Spain
Brainwave ( visu )
1 edition published in 2009 in English and held by 1 library worldwide
This interview, , features a discussion between Mario Batali and Paul Rozin about what food humans find tasty or disgusting, and what triggers these feelings
America--Farm to Table by Mario Batali( file )
1 edition published in 2014 in English and held by 1 library worldwide
Spain-- on the road again DVD 147 ( visu )
1 edition published in 2009 in English and held by 1 library worldwide
Follows four people as they travel through Spain exploring the sights and foods of each area they visit
Un viaje gastronómico por España las mejores recetas de la serie que ha puesto de moda nuestra cocina en Estados Unidos by Mario Batali( Book )
1 edition published in 2009 in Spanish and held by 1 library worldwide
Tom valenti's soups, stews, and one-pot meals 125 home recipes from the chef-owner of new york city's ouest and 'cesca by Anew Friedman( file )
1 edition published in 2014 in English and held by 1 library worldwide
This is the way we love to eat -- slowly braised, cut-with-a-spoon-tender meat resting in aromatic juices just waiting for the perfect piece of bread to come along and sop it up; a steaming bowl of chowder filled with chunks of fish and potatoes in rich broth laced with the smoky-sweet-salty flavor of bacon; a casserole that's spent some serious time in the oven as layer upon layer of creamy, soft cheese, pasta, herbs, and meat meld into a delectable whole. And as luck would have it, this is the way celebrated New York City chef Tom Valenti loves to cook. Considered Manhattan's grandmaster of comfort food, Valenti has made this beloved cooking his trademark. In fact, on any given night, you'll find him in his wildly successful Upper West Side restaurants Ouest and 'Cesca feeding the world's A-list -- Bill Clinton, Steven Spielberg, Charlie Rose, Jerry Seinfeld, Judy Collins, Joan Didion. Because, of course, this is the food they love to eat, too. In Tom Valenti's Soups, Stews, and One-Pot Meals, Valenti and coauthor Andrew Friedman dish up the flavor we've come to expect from a New York chef, without any of the fuss. This is food that gets better a day or two after it's made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations. Here are 125 realistic recipes for the home cook -- most made in one pot -- and all based on the fact that the right ingredients, left alone to cook in a single vessel with virtually no intervention from the cook, steadily build glorious flavor and leave far fewer pots to clean. The book includes "Variations" and "Tomorrow's Table," tips on ways to embellish a dish by adding vegetables or meats or provide economy by stretching it into another satisfying meal by simply adding another ingredient. Valenti and Friedman embrace what they term "cooking in the real world," encouraging home cooks to use canned stocks and beans whenever appropriate. They discuss key ingredients; offer a section on condiments, garnishes, and accompaniments; provide a list of mail-order sources; and recommend cookware (though you won't need a lot)
 
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Languages
English (27)
Spanish (2)
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