{"id":544648,"date":"2010-04-27T12:27:25","date_gmt":"2010-04-27T16:27:25","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=3096"},"modified":"2010-04-27T12:27:25","modified_gmt":"2010-04-27T16:27:25","slug":"interview-with-mario-batali","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/544648","title":{"rendered":"Interview with Mario Batali"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-3098\" title=\"media_mario\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/04\/115.jpg\" alt=\"media_mario\" width=\"231\" height=\"226\" \/><em><strong>Mario Batali<\/strong> &#8212; the chef who has done more to change the look and feel of Italian cooking in this country than anyone in 20 years &#8212; will be coming to Atlanta this weekend. Not to scout out a place to open a restaurant, alas, but to demonstrate recipes from his new cookbook, <strong>&#8220;Molto Gusto: Easy Italian Cooking&#8221; (Ecco, $29.99)<\/strong>, at the Metropolitan Cooking &#38; Entertaining Show at the Cobb Galleria Centre. Batali and his partners run 14 restaurants in New York (his home base), Las Vegas and Los Angeles, and are gearing up to open two more in a Singapore casino. He has authored several cookbooks and is a regular performer on the Food Network program &#8220;Iron Chef America.&#8221; <\/em><\/p>\n<p>We spoke on the phone briefly:<\/p>\n<p><strong>Q: What are you planning to demonstrate?<\/strong><\/p>\n<p>A: Really this book is all about the simple and predominantly vegetable-based foods of the Italian daily table. So I&#8217;m planning to make a dish of cavolo nero (Tuscan kale) with ricotta thinned with olive oil and water &#8212; it&#8217;s like a thin soup. And &#0133;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mario Batali &#8212; the chef who has done more to change the look and feel of Italian cooking in this country than anyone in 20 years &#8212; will be coming to Atlanta this weekend. Not to scout out a place to open a restaurant, alas, but to demonstrate recipes from his new cookbook, &#8220;Molto Gusto: [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-544648","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/544648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=544648"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/544648\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=544648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=544648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=544648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}