I've just started watching M. Batali's cooking show, and it's inspiring me in my everyday cooking. He made fava bean brushetta? Ooo I made some killer french lentil/feta spread two days later. Thank you Mario.
I like how the depth of his food knowledge infuses the whole show - the casual asides are all worth something!
So I'm going to get one of his books,
I'm thinking Molto Mario, but wonder if anyone who has both (or the others) could weigh in on the differences. I presume it's Restaurant Food v Homecooking. I'm all about the home-cookingd.