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Heat by Bill Buford

Book by Bill Buford describing his adventures in professional kitchens

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Funny insight into what really happens in kitchens of famous chefs.

  • Feb 19, 2009
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When a staff writer for The New Yorker decides to apprentice in the kitchen of Mario Batali, hilarity and humility are sure to ensue.  Follow along as Bill Buford works his way up the line as a cook in Babbo and learns a few lesson about the politics, culture and craft of a cook.  Buford also visits Marco Pierre White, and Dario Checchini the famed Dante quoting butcher of Chianti.
I found my self cracking up as Buford describes his crazy adventures and almost obsessive quest to understand what makes a great chef.

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February 19, 2009
Nice to see more book reviews on food! I just finished reading Gael Greene's Insatiable. I'm adding Heat to my Shelfari queue. Curious: How does it compare to that other back-of-the-kitchen tome, Kitchen Confidential?
More Heat: An Amateur's Adventures ... reviews
review by . April 07, 2009
As a big foodie and fan of food writing, this book was right up my alley. One of the neatest things about the book was the behing-the-scenes look into the kitchen at Babbo, a Batali restaurant in Manhattan's West Village.  I consider myself privledged to have eaten there twice. The fare is delicious, exotic and comforting Italian. Why don't I go more often? Dinner usually ends up at around $100 a person.  In Heat, Buford does prep work in the Babbo kitchen. The chefs don't waste …
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About this book


Bill Buford's tales of an apprenticeship in Mario Batali's restaurant Babbo, his experiences with Marco Pierre White and the most famous Butcher in the world in Chianti.
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ISBN-10: 1400034477 (pbk.)
ISBN-13: 9781400034475 (pbk.)
Publisher: Vintage
Date Published: June 26, 2007

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