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Synopsis
A staff writer for The New Yorker and author of Among the Thugs offers an exuberant, witty account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's acclaimed restaurant Babbo, his apprenticeships with Batali's former teachers, his relationship with Batali, and his immersion in the world of food. 100,000 first printing.
"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
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.
- PublisherAlfred a Knopf Inc
- Publication date2006
- ISBN 10 1400041201
- ISBN 13 9781400041206
- BindingHardcover
- Number of pages304
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
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Heat : An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Published by
Knopf Doubleday Publishing Group, 2006
ISBN 10: 1400041201
ISBN 13: 9781400041206
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