An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscanyby Bill Buford
Bill Bufordauthor of the highly acclaimed best-selling Among the Thugshad long thought of himself as a reasonably comfortable cook when in 2002 he 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 Batalis three-star New York restaurant, Babbo, Buford grabbed it. Heat is the chroniclesharp, funny, wonderfully exuberantof his time spent as Batalis slave and of his far-flung apprenticeships with culinary masters in Italy.
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Starred review. "his is a wonderfully detailed and highly amusing book" - PW
"Brightly rendered and sophisticated, as befits a New Yorker writer, but very uneven." - Kirkus
I have never read a funnier or more authentic account of the making of a serious cook. Give Mr. Buford three stars.Peter Mayle, author of A Year in Provence
Bill Buford jumps into the Italian kitchen world of New York and Tuscany as a can-do amateur (and crisp writer) and peels off the lid. What a cast of characters he finds! The descriptions of the food and people are rich, but the passionate tale is bittersweet as we view the lives of the circus performers backstage.Mireille Guiliano, author of French Women Dont Get Fat
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