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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 (Vintage)

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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 (Vintage) Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

Expanding on his August 2002 "New Yorker" article, Buford now offers a richly evocative chronicle of his experience as "slave" to Mario Batali in the small, chaotic, highest-standards kitchen of Batalis three-star New York restaurant, Babbo, and of his apprenticeships with Batalis former teachers.

About the Author

Bill Buford is a Staff Writer and European Correspondent for The New Yorker. He was the Fiction Editor of the magazine for eight years, from April 1995 to December 2002. Before that he edited Granta magazine for sixteen years and, in 1989, became the publisher of Granta Books. He has edited three anthologies: The Best of Granta Travel, The Best of Granta Reportage, and The Granta Book of the Family. Bill is also the author of Among the Thugs (Norton, 1992), a highly personal nonfiction account of crowd violence and British soccer hooliganism. For The New Yorker, he has written about sweatshops, the singer-songwriter Lucinda Williams, and chef Mario Batali. Born in Baton Rouge, Louisiana, in 1954, Bill Buford grew up in California and was educated at the University of California at Berkeley and at Kings College, Cambridge, where he was awarded a Marshall Scholarship for his work on Shakespeare's plays and sonnets. He lives in New York City with his wife, Jessica Green, and their two sons.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

Pat K, September 29, 2011 (view all comments by Pat K)
A mouth-watering hybrid of culinary history, travel writing and paean to the pleasures and agonies of food. Funny, thoughtful, and inspiring - although be warned, you may finish it and immediately want to book a flight to Italy...
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triton, November 24, 2008 (view all comments by triton)
What a great book - facinating and funny, HEAT is one of my favorites. Buford gives you a taste of Mario Batali's life and what it takes to be a chef. Then he goes on his own journey, to experience for himself; Mario's past apprenticships in Europe. Highly recomended!
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Product Details

ISBN:
9781400034475
Author:
Buford, Bill
Publisher:
Vintage Books USA
Author:
Buford, Bill
Subject:
General
Subject:
Cooking
Subject:
Personal Memoirs
Subject:
General Cooking
Subject:
Biography-Cooking
Subject:
Biography - General
Copyright:
Edition Description:
Trade paper
Series:
Vintage
Publication Date:
20070631
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
336
Dimensions:
8 x 5.16 x .7 in .52 lb

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Related Subjects


Biography » Cooking
Biography » General
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage) New Trade Paper
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Product details 336 pages Vintage Books USA - English 9781400034475 Reviews:
"Synopsis" by , Expanding on his August 2002 "New Yorker" article, Buford now offers a richly evocative chronicle of his experience as "slave" to Mario Batali in the small, chaotic, highest-standards kitchen of Batalis three-star New York restaurant, Babbo, and of his apprenticeships with Batalis former teachers.
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