An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
by Bill Buford

After a late night soiree with celebrated chef and bad boy Mario Batali, journalist Bill Buford offers himself up as kitchen slave in the kitchen of Batali’s New York City 3-star eatery Babbo. What begins as a back of the house expose of a famed restaurant, and how-to manual for wannabe chefs, soon becomes the story of a mid-life man discovering a long-dormant passion for Italian food and its origins.

After a hilarious and rocky stint on the stoves Buford’s obsession with discovering what makes Batali tick soon turns to his roots as he makes a pilgrimage to Italy to immerse himself in first how pasta is made then turns his eager obsession to authentic Italian butchery. Along the way Buford shares tales of encounters with the famous Marco Pierre White and even more importantly the true unsung heroes of Italian food. His is an illuminating, outrageous and often hilarious tale and provides a glimpse not only into the kitchens and minds of some food greats but some genuinely good cooking tips that we can use in our own kitchens (you’ll never throw your pasta water away again). A book guaranteed to send chills down the spine of aspiring line cooks. Check out Anthony Bourdain’s review on Amazon for more praise of Heat.

BUY IT HERE at super discount  »

Posted by Food Junkie on August 5, 2007
Categories - Food Writing, Literary, Reference, Professional

{ 1 comment… read it below or add one }

Michelle February 24, 2008 at 11:13 am

A great read and fascinating look at what goes on behind the scenes in a kitchen. Cheers, Michelle.


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