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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.
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"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)
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.
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Book Description Knopf, 2006. Hardcover. Condition: New. book. Seller Inventory # M1400041201
Book Description Knopf. Condition: New. Hardcover. Worldwide shipping. FREE fast shipping inside USA (express 2-3 day delivery also available). Tracking service included. Ships from United States of America. Seller Inventory # 1400041201
Book Description Knopf, 2006. Hardcover. Condition: New. Never used!. Seller Inventory # P111400041201
Book Description Knopf, 2006. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB1400041201
Book Description Knopf. Hardcover. Condition: New. 1400041201 New Condition. Seller Inventory # NEW7.0569218