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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany Cover

 

Synopses & Reviews

Publisher Comments:

A sharp, funny, informative and deliciously captivating book about writer, Bill Buford's year-in-training as a cook at Mario Batali's famous New York restaurant, Babbo, his apprenticeship to a Tuscan butcher, and his quest to make the perfect pasta.

 

Highly acclaimed writer and editor, Bill Buford, left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade, becoming--in his words--Batali's “kitchen bitch.”

 

Bill started out of curiosity, of wanting to know how professional chefs cooked and in what ways that differed from what home cooks do. But he quickly became obsessed, and ended up spending a year “locked inside a hot, windowless room,” living “a weirdo life” while going through “kitchen boot camp” — “a long, arduous, confidence-bashing, profoundly humiliating experience.”

 

His love of Italian food then propelled him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing narrative stuffed with insight and humor.

Synopsis:

A Globe and Mail Best Book, National Bestseller & New York Times Notable Book.

 

A sharp, funny, informative and deliciously captivating book about writer, Bill Buford's year-in-training as a cook at Mario Batali's famous New York restaurant, Babbo, his apprenticeship to a Tuscan butcher, and his quest to make the perfect pasta.

 

Heat began as an article that Bill Buford wrote for The New Yorker in 2002 about his experience working as, in his words, Mario Batali's “kitchen bitch” at Babbo, which for years now has been considered one of the best restaurants in the nation. Bill started out of curiosity, of wanting to know how professional chefs cooked and in what ways that differed from what home cooks do. But he quickly became obsessed, and ended up spending a year “locked inside a hot, windowless room,” living “a weirdo life” while going through “kitchen boot camp”--“a long, arduous, confidence-bashing, profoundly humiliating experience.” In the end, he proves himself, becoming a line cook and member of Batali's team.

Synopsis:

A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.

About the Author

Bill Buford is a staff writer for The New Yorker, where he was the fiction editor for eight years. He was the founding editor of Granta magazine and was also the publisher of Granta Books. His previous book, Among the Thugs, is a nonfiction account of crowd violence and British soccer hooliganism. He lives in New York City with his wife, Jessica Green, and their two sons.

Product Details

ISBN:
9780449015964
Subtitle:
An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Publisher:
Appetite by Random House
Author:
Buford, Bill
Subject:
General Biography
Edition Description:
Trade paper
Publication Date:
20121023
Binding:
Paperback
Pages:
336
Dimensions:
7.98 x 5.17 x 0.75 in 0.5625 lb

Related Subjects

Fiction and Poetry » Literature » A to Z

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
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$ In Stock
Product details 336 pages Appetite by Random House - English 9780449015964 Reviews:
"Synopsis" by , A Globe and Mail Best Book, National Bestseller & New York Times Notable Book.

 

A sharp, funny, informative and deliciously captivating book about writer, Bill Buford's year-in-training as a cook at Mario Batali's famous New York restaurant, Babbo, his apprenticeship to a Tuscan butcher, and his quest to make the perfect pasta.

 

Heat began as an article that Bill Buford wrote for The New Yorker in 2002 about his experience working as, in his words, Mario Batali's “kitchen bitch” at Babbo, which for years now has been considered one of the best restaurants in the nation. Bill started out of curiosity, of wanting to know how professional chefs cooked and in what ways that differed from what home cooks do. But he quickly became obsessed, and ended up spending a year “locked inside a hot, windowless room,” living “a weirdo life” while going through “kitchen boot camp”--“a long, arduous, confidence-bashing, profoundly humiliating experience.” In the end, he proves himself, becoming a line cook and member of Batali's team.

"Synopsis" by , A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.
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