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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 . 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 …
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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