Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany Wiki

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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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Details

ISBN-10: 1400034477 (pbk.)
ISBN-13: 9781400034475 (pbk.)
Publisher: Vintage
Date Published: June 26, 2007

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review by EeezOfSteeez. April 07, 2009

Secrets From One of the Best Restaurants in New York!

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 … more

Comment Compliments (22)

review by marisaelena. February 19, 2009

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

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 … more

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