Heat: An Amateur's Adventures as Kitchen Slave, Line Cook,

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany Bill Buford author of the highly acclaimed best selling Among the Thugs had long thought of himself as a reasonably comfortable cook when inhe 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 ItalyIn a fast paced, candid narrative, Buford describes the frenetic experience of working in Babbo s kitchen the trials and errors and 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

About the Author: Bill Buford

Bill Buford is an American author and journalist Buford is the author of the books Among the Thugs and Heat An Amateur s Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante Quoting Butcher in Tuscany.

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

  1. says:

    Excellent book showing what it takes to become a cook Loved his dedication to get skill from different place like his multiple trips to the butcher shop in Italy , his humor getting 225 lbs pig to Manhattan apartment in elevatorI would recommend this book to anybody who wants to understand how much work the good cook put in long shifts, endless trying to perfect cooking

  2. says:

    I had mixed feelings on this one It started out swimmingly I was howling with laughter as the author detailed the highs including the extracurricular highs and the lows of the Babbo employment experience I was shocked in a highly amused way by the author s description of Batali Surely, the soft spoken, well mannered guy I cheer for on Iron Chef America could not be tellin

  3. says:

    When I started reading this book, I didn t know what to expect But it was a surprisingly fun read Some of the terminology was unfamiliar to me, sending me scurrying to the dictionary to look up words The various individuals who played a part in the life of a high end kitchen were always interesting Overall, an informative and interesting read.

  4. says:

    I started reading Heat without any prior knowledge of Mario Batali I d never cooked from any of his cookbooks, or seen his show That said, the book was an interesting look at his life an absolutely crazy one filled with gluttony, extreme restaurant hours and seemingly never ending partying.But the focus of the book is not only Batali although he steals the show, in my opinion

  5. says:

    I read this book last year and it was deleted from my booklist by Goodreads Who naturally say this couldn t happen, I must have deleted it myself I ve never been able to prove before that the book was on my booklist until this one It s not on my list yet I read it, and I wrote a comment last October on a friend s, Karen s review I just came across this comment today The bit abo

  6. says:

    I have to admit I picked this up because Anthony Bourdain was reading it on his show No Reservations and he wrote Kitchen Confidential This is the story of an editor for the New Yorker who ends up in the kitchens of Mario Batali it is an encounter of his experiences in the kitchen, plus a biography of Mario, plus a history of food all at the same time I really enjoyed this It too

  7. says:

    Most food writing is shit It wallows in superlatives as brazenly as real estate hustings But really good writing about food makes the heart soar.This is in the second category Partially because Buford is so craven, so desperate to GET what it is like being young, dumb and full of come in a kitchenstuffed with wise asses and borderline personality disorders than the average martini

  8. says:

    Kitchen culture from the inside Interesting re read in light of the updated history of Mario Batali who plays such a prominent role in this book that was written before me too.

  9. says:

    A must read for foodies and Slow Foodies In one passage of the book, Bill Buford becomes preoccupied with researching when, in the long history of food on the Italian peninsula, cooks started putting eggs into their pasta dough He decides to go on a quest to Italy and meets with the cook at La Volta, a small restaurant in the town of Porretta Terme Mario Batali lived and worked here du

  10. says:

    i got this to read on the airplane, and it did an admirable job for that precise purpose but there s one thing that s a real problem for this book About halfway through, he ends a chapter saying he has to leave New York to deal with personal demons Fine But he never mentions what they are were And the book is all under the guise of a kind of memoir If he s not going to tell the reader wh

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