Heat

Heat

An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to A Dante-quoting Butcher in Tuscany

Book - 2006
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From one of our most interesting literary figures - former editor of Granta, former fiction editor atThe New Yorker, acclaimed author ofAmong the Thugs- a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook. Expanding on his James Beard Award-winningNew Yorkerarticle, Bill Buford gives us a richly evocative chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. In a fast-paced, candid narrative, Buford 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. Heat is a marvelous hybrid: a 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 a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.
Publisher: Toronto : Doubleday Canada, c2006
ISBN: 9780385662567
0385662564
Branch Call Number: 641.5945 BUF NVD
Alternative Title: Heat

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g
ggmu
Sep 08, 2012

This was such an enjoyable read! The subject matter was interesting - from learning the ropes in a professional kitchen in NYC, to learning butchery in Tuscany from "the word's most famous butcher", and insights into the history of our relationship with food. Buford manages to combine fact with humour, making this an informative and entertaining book.

debwalker Mar 23, 2011

Screenwriter Stan Chervin and producer Rachael Horovitz have optioned Bill Buford's 2006 memoir Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker and Apprentice to a Dante-quoting Butcher in Tuscany, Deadline.com reported.

g
gemmamaria
Feb 26, 2011

There isn't much literature about the reality of kitchen life, Buford holds little back. His honest account and sincere interest is refreshing. His enthusiasm for reality, contagious. I truly enjoyed this book!

c
carlsgr1
Jan 21, 2010

This is the best of the

b
bigreader69
Dec 07, 2007

A fascinating combination of the "inside scoop" on some chef celebrities, behind the scenes in some famous restaurants, and a man's determination to learn all aspects of professional cooking, including an escapade involving the author hauling a 200-pound freshly killed pig up to his New York City high-rise apartment with an appalled businessman sharing his elevator. Readers will not be bored.

g
gailygirl
Sep 30, 2007

If you thought you knew anything about cooking, you will find this book a real eye-opener - as well as a fabulous read! Bill Buford takes us into the real Hell's Kitchens with a insider's insight into a life about which I now realize I knew nothing! - no idea about the amount or extent of the work involved in bringing a meal to my table - no idea of what Italian cooking is all about. A page-turner.

t
tedrich2921
Oct 26, 2006

I enjoyed this book quite a bit. It's a great insight into what happens in a restaurant kitchen. I was surprised to find out that the TV show, Hells Kitchen, was not totally fiction. The book can be a bit graphic, but I found it to be well-written and a good read.

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