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Bill Buford

Heat

Bill Buford Heat An Amateur's Adventures As Kitchen Slave Line Co
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A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.

“Buford develops a superbly detailed picture of life in a top restaurant kitchen. . . Heat is a sumptuous meal.” —The New York Times“Delightful. . . . Charming. . . . [Buford’s] style is . . . happily obsessed with a weird subculture, woozily in love with both cooking and the foul-mouthed, refined-palette world of the chef.” —The Washington Post Book World“Exuberant, hilarious, glorying in its rich and arcane subject matter, Heat is Plimptonesque immersion journalism. . . . With Heat, we have a writer lighting on the subject of a lifetime.” —The Los Angeles Times Book Review

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