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

from KLmesoftly

Buford details his adventures (and misadventures) working as an unpaid apprentice to the Mario Batali style of cooking in the kitchens of Babbo and, later, training with master pasta makers and a butcher in Italy itself. An insightful outsider's view of the culinary world. I enjoyed this, though ...

from satyridae

Unabridged audio. DH and I listened to this in the car and at one point were laughing so hard we had to pull over. Nicely done memoir about Buford's stint working at Babbo in New York and how his life changes and he becomes obsessed with food and cooking- so much so that he goes to Italy to learn...

from Xirxe

Mit Ende 40 seinen vorteilhaften Job hinschmeißen und als Küchenhelfer anheuern? So bescheuert kann man doch gar nicht sein. Doch, Bill Buford war es. Er kündigte seinen Redakteursjob beim New Yorker und fing im Sterne-Restaurant Babbo in New York an, ganz unten. Bereitete Möhren, Zwiebeln, Pilze...

from tsangal

In Heat, Bill Buford, a writer for The New Yorker, leaves his job to become a cook at Babbo, a top Italian restaurant in Manhanttan. Buford has written a clear and interesting account of his struggles to learn his way in a fast-paced and demanding kitchen as a professional cook, and really brings...

from dbeveridge

The New Yorker better than any publication has found writers who can find essentials by illuminating people who do something exceptionally well. John McPhee is the greatest of these, and in Heat, New Yorker writer Bill Buford takes on the world of fine dining and high end restaurants by pursuing ...