Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
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From one of our most interesting literary figures former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among 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-winning New Yorker article, 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... The New York Times - Julia Reed There is something here for everyone. Anybody who enjoys characters will be drawn into the dramas of the Babbo kitchen cast and especially the antics of the loony Marco Pierre White, whom Buford visits several times. Dinner party cooks will understand the drive toward learning more and the gratification that derives from making other people happy. Those of us in our 40's will certainly understand the allure of re-examining your life and career, not to mention the romance of actually changing it, dramatically. Finally, many of us will also be consumed by jealousy. Heat is a remarkable journey I only wish I'd thought to make it.
