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Heat

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

By Bill Buford

(26)

| Paperback | 9781400034475

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Book Description

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.

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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, 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.


From the Hardcover edition.

Critics

  • What a carve-up

    Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker and Apprentice to a Butcher in Tuscany by Bill Buford Jonathan Cape £16.99, pp325 Bill Buford's new book of existential journalism is about the world of food. His subtitle covers ... (read full critics)

    guardian.co.uk published on Sat, 25 Sep 2010

  • Going the whole hog

    Heat 336pp, Jonathan Cape, £17.99 by Bill Buford 336pp, Jonathan Cape, £17.99 Every amateur cook who's had their food praised by fond friends fantasises at some point about working in a restaurant, or worse, owning one. ("Nothing grand, small neighbo ... (read full critics)

    guardian.co.uk published on Sat, 25 Sep 2010

3 Reviews

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  • My TweetReview: Heat by Bill Buford: an interesting travel inside the American idea of Italian Food Culture from a wanna be chef perspective #52books1year

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    Cimny said on Feb 3, 2012 about the Hardcover edition | Add your feedback

  • I like the personalities, the food wisdom, perspective, and humor. Not so great were the passages where Buford tries to write scholarly history. It's 30% too long, but I recommend it.

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    Leebeck said on Feb 29, 2008 | Add your feedback

  • LOVED IT!!

    absolutely loved loved loved this book~!!! so funny... so entertaining. Couldn't put it down. I'd recommend it to anyone who loves food and cooking.

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    ahka said on Aug 9, 2007 | Add your feedback

Book Details

  • Rating:
    (26)
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  • English Books
  • Paperback 336 Pages
  • ISBN-10: 1400034477
  • ISBN-13: 9781400034475
  • Publisher: Vintage
  • Pub date: Jun 26, 2007
  • Dimensions: 1290 mm x 839 mm x 129 mm Just how big is that?
  • Also available as: Hardcover, Audio CD and Audio Cassette
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Prices Change currency & sellers

ISBN Edition List Sale Seller
9781400034475 Paperback $15.00 $10.80 bn.com
$16.00 $8.99 The Book Depository
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