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Heat by Bill Buford

Book by Bill Buford describing his adventures in professional kitchens

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Secrets From One of the Best Restaurants in New York!

  • Apr 7, 2009
  • by
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 a thing! Every part of every vegetable, fruit, meat or bone is used to infuse flavor and intensity into the food.
Some time after I read this book, I took Batali's advice to add flavor, cut costs, and reduce waste by being more careful about how I use ingredients.
Here are some examples (not Batali's ideas specifically):
1. Save the rough ends of asparagus (the part you cut off) in your freezer and add to a simmering stock to boost flavor
2. Instead of pouring out the last glass of red wine left in the bottle (that you won't consume before it begins to turn), freeze it in an ice cube tray! Making a tomato sauce? Throw in a cube or two!
3. Freeze parmesean cheese rinds (a girl's best friend) and add to soup for more bite. Just remove before serving!

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More Heat: An Amateur's Adventures ... reviews
review by . February 19, 2009
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 …
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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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