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1 Beaverton Cooking and Food- Gastronomic Literature

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

ISBN13: 9781400034475
ISBN10: 1400034477
Condition: Standard
All Product Details

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Reading Group Guide

1. Buford says, “I came to regard the prep kitchen as something like a culinary boot camp” [p. 18]. In what ways do the other chefs, Elisa in particular, appear almost militaristic in their approach to cooking? How does Bufords description of the psychical exhaustion he endues help convey the similarities between the Babbo kitchen and boot camp?

2. Throughout Heat, Buford describes himself as a “kitchen bitch” and “kitchen slave.” What does he mean? Do you agree with his assessment of his status in the kitchen of Babbo?

3. Mario Batali tells Buford, “You learn by working in the kitchen. Not by reading a book or watching a television program or going to cooking school” [p. 10]. While Batali has done this in his own career, he is also the host of several cooking shows and author of several cookbooks. Do you agree that the best way to learn to cook is in the kitchen? What have you learned from cooking shows and cookbooks?

4. In what ways does Batalis celebrity affect his interactions with the staff of Babbo? How is this especially noticeable in his dealings with Andy?

5. Do you think that Buford is correct in his assessment that Marco Pierre White is the first person to show Mario Batali what a chef could be? Why do you think Batali and White were unable to work together?

6. When the Babbo cookbook is about to be published, Batali tells his staff that they will have to come up with new recipes since all of the secrets of Babbo will be revealed. Would knowing a restaurants recipes alter your dining experience? Why or why not?

7. Dario and Batali try to waste as little as possible. Likewise, when Buford brings home the pig from the green market, he uses all of it except for the lungs. Aside from the obvious financial motivations, why are all of these men unwilling to let any food go to waste?

8. Buford is completely flummoxed by the lack of interest among the professionals he encounters in the history of pasta. Why do you think Buford is so obsessed with finding out when the egg first appeared in pasta dough? In what ways does he differ from the professionals that he encounters?

9. Throughout Heat, Buford argues that “food is a concentrated messenger of a culture” [p. 25]. What are some of the examples he gives to illustrate his point? Can you think of any examples of this in your own life?

10. Buford goes to Nashville as part of the Babbo kitchen team to assist in the preparation for a benefit dinner. How is this a turning point for him?

11. Before Betta teaches Buford how to make tortellini according to her recipe, she repeatedly makes him promise not to share her recipe with Batali. Why is she so emphatic about this request? Do you think that Betta is right to resent Batalis success?

12. Dario sees himself not as a businessman or butcher but, rather, as an artisan. How does this impact the way that he runs his shop and interacts with his customers? What does Buford mean when he calls Dario “an artist, whose subject was loss” [p. 281]?

13. Has Heat changed your views on dining out and the world of professional cooking? If so, how?

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
Subject:
food;cooking;memoir;non-fiction;italy;restaurants;biography;food writing;mario batali;travel;cookery;chef;new york;pasta;autobiography;culinary;new york city;foodie;tuscany;humor;american;butchers;kitchens;food and drink;cookbook;fiction
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
Cooking and Food » General

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