Heat book bill buford7/6/2023 To go through learning all the steps, from hours, months of mundane prep work, to apprenticing at the stations for pasta, grill work and plating, not to mention, of course, enduring the intense heat (physically and emotionally) back there in the kitchen, including real abuse from some of the chefs. I truly admire Buford's incredible verisimilitude in reporting. Heat incorporates all that and much more, with frequently humorous reflections on food, cultural influences and history. This book is his account of the experience, which brought him to not only hook up with Batali, but to work for him, learning the food business firsthand, which he continued to do, even after his profile, The Secret of Excess, was completed. Buford, a reporter and editor at the New Yorker, took on the commission of a profile on Mario Batali, larger than life, restaurant owner, Chef, TV personality, and author, with an extreme dedication. Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta Maker and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford, our current Cook the Books Club selection, was a fascinating glimpse into life behind the scenes, at the three-star New York restaurant, Babbo.
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