July 6th, 2025
Home | Log in!

On Top Shelf
THE CHRISTMAS PACTTHE CHRISTMAS PACT
Fresh Pick
BONEY CREEK
BONEY CREEK

New Books This Week

Reader Games

Reviewer Application


Fall headfirst into July’s hottest stories—danger, desire, and happily-ever-afters await.

Slideshow image


Since your web browser does not support JavaScript, here is a non-JavaScript version of the image slideshow:

slideshow image
When duty to his kingdom meets desire for his enemy!


slideshow image
��a must-read thriller.��Booklist


slideshow image
Always remember when playing for keeps to look before you leap!


slideshow image
?? Lost Memories. A Mystery Baby. A Mountain Ready to Explode. ??


slideshow image
One Rodeo. Two Rivals. A Storm That Changes Everything.


slideshow image
?? A Fake Marriage. A Real Spark. A Love Worth the Scandal. ??


Heat by Bill Buford

Purchase

Add to Wish List


Also by Bill Buford:

Dirt, May 2020
Hardcover / e-Book
Heat, June 2006
Hardcover

Heat
Bill Buford

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

Knopf
June 2006
Featuring: Bill Buford; Mario Batali
336 pages
ISBN: 1400041201
Hardcover
Add to Wish List

Non-Fiction Memoir

Bill Buford—author of the highly acclaimed best-selling Among the Thugs—had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali’s three-star New York restaurant, Babbo, Buford grabbed it. Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.

In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters.

Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.

Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters.

It is a book to delight in—and to savor.

Comments

No comments posted.

Registered users may leave comments.
Log in or register now!

© 2003-2025 off-the-edge.net  all rights reserved Privacy Policy