Heat

An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

By Bill Buford
(Vintage Books USA, Paperback, 9781400034475, 318pp.)

Publication Date: June 26, 2007

List Price: $16.00*
* Individual store prices may vary.
Shop Local
Enter your zip code below to find indies closest to you.

Go


Description
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.



About the Author
Bill Buford is an author and New Yorker staff writer, as well as the founding editor of Granta, which he edited for 16 years. His books include Among the Thugs and Heat: An Amateur's Adventures as a Kitchen Slave. He lives in New York City with his wife and two sons.


Conversation Starters from ReadingGroupChoices.com

CONVERSATION STARTERS

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

Indie Bookstore Finder
EBbooks and EReaders
Find great gifts: Signed books
Link to IndieBound






Update Profile