Top Destinations |
|
•
|
Big Island, Hawaii
|
|
•
|
Fraser Island, Australia
|
|
•
|
Sicily, Italy
|
|
•
|
Bora Bora, French Polynesia
|
|
•
|
Iceland, Europe
|
|
•
|
Santorini, Greece
|
|
•
|
Malta Island, Malta
|
|
•
|
Phuket, Thailand
|
|
•
|
Maldives, Indian Ocean
|
|
•
|
Bermuda, The Caribbean
|
|
|
|
| Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage) |  | Author: Bill Buford
Publisher: Vintage
Category: Book
List Price: $16.00
Buy New: $4.43
as of 5/23/2012 02:31 PDT details
You Save: $11.57 (72%)
Seller: Todd's Great Books
Sales Rank: 17,290
Languages: English (Unknown), English (Original Language), English (Published)
Media: Paperback
Pages: 336
Number Of Items: 1
Shipping Weight (lbs): 0.5
Dimensions (in): 5.1 x 0.8 x 8
ISBN: 1400034477
EAN: 9781400034475
ASIN: 1400034477
Publication Date: June 26, 2007
Availability: Usually ships in 1-2 business days
| |
| Also Available In:
| • | Audio CD - Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany | | • | Hardcover - Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker, And Apprentice to a Dante-Quoting Butcher in Tuscany | | • | Hardcover - Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany | | • | Paperback - Heat | | • | Unknown Binding - Heat Poster | | • | Audio Cassette - Heat | | • | Kindle Edition - Heat: An Amateur Cook in a Professional Kitchen | | • | Paperback - Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany | | • | Audio CD - Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany | | • | Hardcover - Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany | | • | Hardcover - Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Butcher in Tuscany | | • | Paperback - Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany | | • | Paperback - Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker and Apprentice to a Butcher in Tuscany | | • | Paperback - Heat | | • | Paperback - Heat |
| |
| Editorial Reviews:
Product Description
A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.
Amazon.com Review
Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne Durham
Guest Reviewer: Anthony Bourdain
 Anthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.
Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado-masochistic fun. Buford not only accurately and hilariously describes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook. Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight. Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
|
| |
|
|
|
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED ‘AS IS’ AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME. | Luxury Vacation Info |
|
Are you ready for your next luxury vacation? Let Travelwizard experts
take care of all the details.
The best available price is our starting point. Then we add value through
complimentary excursions, amenities, or services.
TravelWizard.com can get you the room, or suite, condo or villa you want,
when others can't.
We have tons of money saving specials: free nights, free meals, room
upgrades, and wonderful inclusions such as free golf and spa visits.
Free car with a 7 night stay at 40 different hotels, or receive a
credit of $199 value, and apply it to another car category.
We work with every airline, so you can choose the airline you prefer.
You get frequent flyer miles on most of them.
We can get you discount first class, or
business class tickets.
You can book your activities ahead of time to
assure peace of mind.
How do we do it? Simple. We leverage our
tremendous buying power!
Email this page to a friend
Bookmark this page
|
|
|
|
|
