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

Rating:
4/5,
Buy Now:
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Price:
$12.72
By:
Vintage
  • 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.
  • Author:
    Bill Buford
    Binding:
    Paperback
    Dewey Decimal Number:
    641.59455
    EAN:
    9781400034475
    ISBN:
    1400034477
    Label:
    Vintage
    Languages:
    English
    List Price:
    $15.00
    Manufacturer:
    Vintage
    Number Of Items:
    1
    Number Of Pages:
    336
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2007-06-26
    Publisher:
    Vintage
    Studio:
    Vintage
    Title:
    Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
    Feature:
    Notes: Brand New from Publisher. No Remainder Mark.
    Release Date:
    2007-06-26

Recent User Reviews

  1. joe banneke
    "The findings of a late bloomer who really goes for it"
    4/5,
    Pros - Realistic descriptions, a lot of good information especially on Italian cooking
    Cons - Very subjective and for some readers probably somewhat disturbing
    Apparently this book was more appreciated in Germany than in the USA. We know that kind of phenomenon since my country fellowmen cherished Charles Bukowski. Germans are usually in awe of the United States and fascinated by the "American Dream". Subsequently it can be a great relief to read that in the USA too a lot of people work incredibly hard without becoming rich.

    I didn't really understand why an author would become a cook a that age. Being an apprentice in a kitchen overstrains even many young men. Step by step I got used to the idea but still I am not sure what propelled the man to dedicate his life to professional cooking after all. I feel he could only follow through on his plan because his wife gave him great support. (The right woman can make you do everything as long as you don't sabotage yourself.)

    However, it is an interesting read and tells you all the things about professional cooking that TV presenters never dare to ask. This is one of the books that makes you want to phone the author after reading because you want to thank him.

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