Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker,…

by Bill Buford

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Work details

Book details

Title	Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tus
Author	Bill Buford
Rating
Tags	food, cooking, autobiography, biography, nonfiction
Collections	Your library
Your review	In Heat, Bill Buford, a writer for The New Yorker, leaves his job to become a cook at Babbo, a top Italian restaurant in Manhanttan. Buford has written a clear and interesting account of his struggles to learn his way in a fast-paced and demanding kitchen as a professional cook, and really brings to life the environment and the personalities of the people that he works with. Eventually, as he becomes more confident in his abilities and his passion for cooking grows, he is drawn to Italy by the desire to learn authentic Italian cooking techniques, including the butchering of meat. As he studies under some of Italy’s masters, we are also treated to a sentimental overview of the history and traditions of Italian cuisine. Bill Buford’s memoir is a well-written, fascinating book and I really enjoyed it.
Other authors*
Publication	Anchor Canada (2007), Paperback, 336 pages
Publication date	2007
ISBN	0385662572 / 9780385662574
LC classification 1	TX723.2.T86 B83
Dewey 1	641.59455 22
Subjects	Aliments › Italie › Toscane Audiobooks Babbo Ristorante e Enoteca Batali, Mario Buford, Bill Cookery, Italian › Tuscan style Cuisine italienne › Toscane Food › Italy › Tuscany Food › Tuscany
Primary language eng	English
Secondary language	(blank)
Original language
Date acquired
Date started
Date finished
Summary 0	Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford (2007)
Comments
BCID	XXX-
Number of copies	1
Citation	MLA, APA, Chicago/Turabian, Wikipedia citation
Data source	amazon.ca

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