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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

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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 Cover

 

Synopses & Reviews

Publisher Comments:

Bill Buford—author of the highly acclaimed best-selling Among the Thugs—had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali’s three-star New York restaurant, Babbo, Buford grabbed it. Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.

In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters.

Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.

Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters.

It is a book to delight in—and to savor.

Synopsis:

Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New Yorkrestaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.--From publisher description.

About the Author

Bill Buford is a staff writer for The New Yorker, where he was previously the fiction editor for eight years. He was

the editor-in-chief for Granta magazine for sixteen years and was also the publisher of Granta Books. He lives in New York City with his wife, Jessica Green.

From the Hardcover edition.

Table of Contents

Dinner with Mario — Kitchen slave — Line cook — Pasta-maker — Apprentice — Tuscan butcher — Dinner with Mario.

Product Details

ISBN:
9781400043750
Subtitle:
An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-quoting Butcher in Tuscany
Publisher:
Alfred A. Knopf
Author:
Buford, Bill
Author:
Bill Buford
Subject:
Cooking : General
Subject:
Biography & Autobiography : Entertainment & Performing Arts
Subject:
Entertainment & Performing Arts - General
Subject:
General
Subject:
Cooking
Subject:
Personal Memoirs
Subject:
Literary
Subject:
Cookery, italian
Subject:
Food
Subject:
Cookery, Italian -- Tuscan style.
Subject:
Food - Italy - Tuscany
Subject:
General Cooking
Subject:
Audio Books-Biography
Subject:
Biography-Cooking
Subject:
Biography - General
Subject:
Cooking and Food-Food Writing
Subject:
Cooking and Food-Gastronomic Literature
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20060530
Binding:
ELECTRONIC
Language:
English
Pages:
318

Related Subjects

» Biography » Cooking
» Biography » Entertainment and Performing Arts
» Biography » General
» Biography » Literary
» Cooking and Food » Baking » Professional Baking and Desserts
» Cooking and Food » General
» Cooking and Food » Regional and Ethnic » Italian
» Travel » General

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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Product details 318 pages Knopf Doubleday Publishing Group - English 9781400043750 Reviews:
"Synopsis" by , Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New Yorkrestaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.--From publisher description.
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