Heat: An Amateur Cook in a Professional Kitchen

Synopsis

HEAT is the story of an amateur cook surviving - or, perhaps more accurately, trying to survive - in a professional kitchen. Until recently, Bill Buford was an enthusiastic, if rather chaotic, home cook. His meals were characterized by two incompatible qualities: their ambition and his inexperience at preparing them. Nevertheless, his lifelong regret was that he'd never worked in a professional kitchen. Then, three years ago, an opportunity presented itself. Buford was asked by the 'New Yorker' to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who ran one of New York's most successful three-star restaurants. Batali had learned his craft by years of training - first, working in London with the young Marco Pierre White; then in California during the Food Revolution; and finally in Italy, being taught how to make pasta by hand in a hillside trattoria. Buford accepted the commission, if Batali would let him work in his kitchen, as his slave. He worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, and finally, in a town in Northern Italy, becoming an Italian butcher. HEAT is a marvellous hybrid: a memoir of Buford's kitchen adventure, 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.

Copyright:

2007

Book Details

Book Quality:

Publisher Quality

ISBN-13:

9781400043750

Related ISBNs:

9781400041206

Publisher:

Knopf

Date of Addition:

04/28/20

Copyrighted By:

Knopf

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

Entertainment, Nonfiction, Biographies and Memoirs, Cooking, Food and Wine

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.