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Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-maker and Apprentice to a Butcher in Tuscany - Softcover
Bill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave.
He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.
Heat is a marvellous hybrid: a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to 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.
He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.
Heat is a marvellous hybrid: a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to 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.
"synopsis" may belong to another edition of this title.
Review:
"It's a brilliant book, a high-brow kitchen soap opera" (Daily Telegraph)
"I lingered over every sentence like a heavily truffled risotto" (Anthony Bourdain)
"I have never read a funnier or more authentic account of the making of a serious cook. Give Mr Buford three stars" (Peter Mayle)
"A dazzling and fun account of two magnificently mad years" (Guardian)
"With an endlessly inquisitive mind writes with great humour ... I suspect it might become a kitchen classic. It deserves to" (Ray Connelly Daily Mail)
From the Publisher:
"I lingered over every sentence like a heavily truffled risotto" (Anthony Bourdain)
"I have never read a funnier or more authentic account of the making of a serious cook. Give Mr Buford three stars" (Peter Mayle)
"A dazzling and fun account of two magnificently mad years" (Guardian)
"With an endlessly inquisitive mind writes with great humour ... I suspect it might become a kitchen classic. It deserves to" (Ray Connelly Daily Mail)
In the tradition of Orwell's Down and Out in Paris and London and Anthony Bourdain's Kitchen Confidential, a brilliant book about working in the kitchen of one of New York's most fashionable restaurants and with one of its most charismatic chefs.
"About this title" may belong to another edition of this title.
- PublisherVintage
- Publication date2007
- ISBN 10 0099464438
- ISBN 13 9780099464433
- BindingPaperback
- Number of pages336
- Rating
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Heat (Paperback)
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Book Description Paperback. Condition: new. Paperback. 'Heat is by far the funniest, most passionately felt and intensely flavoured piece of writing about food, its possibilities and its culture, you are likely to read' - Tim Adams, ObserverBill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave.He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher- preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.Heat is a marvellous hybrid- a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to 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. The author was asked by the New Yorker to write a profile of Mario Batali who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. This memoir presents his kitchen adventures, and the story of Batali's rise to culinary fame. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780099464433
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Heat
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Book Description paperback. Condition: New. Language: ENG. Seller Inventory # 9780099464433
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker and Apprentice to a Butcher in Tuscany [Soft Cover ]
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Book Description Condition: New. pp. 336. Seller Inventory # 5281014
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Book Description Paperback. Condition: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Seller Inventory # 9780099464433-GDR
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker and Apprentice to a Butcher in Tuscany
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Book Description Paperback. Condition: Brand New. 336 pages. 7.80x5.08x0.83 inches. In Stock. Seller Inventory # __0099464438
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-maker and Apprentice to a Butcher in Tuscany
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Book Description Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days. Bill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. Seller Inventory # B9780099464433
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-maker and Apprentice to a Butcher in Tuscany
Published by
Vintage Publishing
(2007)
ISBN 10: 0099464438
ISBN 13: 9780099464433
New
Softcover
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Book Description Condition: New. 2007. 7th. Paperback. The author was asked by the New Yorker to write a profile of Mario Batali who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. This memoir presents his kitchen adventures, and the story of Batali's rise to culinary fame. Num Pages: 336 pages. BIC Classification: BGA; WB. Category: (G) General (US: Trade). Dimension: 198 x 137 x 21. Weight in Grams: 242. . . . . . Seller Inventory # V9780099464433
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Heat: An Amateur?s Adventures as Kitchen Slave, Line Cook, Pasta-maker and Apprentice to a Butcher in Tuscany
Published by
Vintage Publishing
(2007)
ISBN 10: 0099464438
ISBN 13: 9780099464433
New
Softcover
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Book Description Condition: New. 2007. 7th. Paperback. The author was asked by the New Yorker to write a profile of Mario Batali who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. This memoir presents his kitchen adventures, and the story of Batali's rise to culinary fame. Num Pages: 336 pages. BIC Classification: BGA; WB. Category: (G) General (US: Trade). Dimension: 198 x 137 x 21. Weight in Grams: 242. . . . . . Books ship from the US and Ireland. Seller Inventory # V9780099464433
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