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"Heat is a marvelous hybrid: a 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 a famous restaurant, and an illuminating exploration of why food matters."@en
"The author offers an account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's restaurant Babbo and his apprenticeships with Batali's former teachers."@en
"From one of our most interesting literary figures -- former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the thugs -- a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook. Expanding on his James Beard award-winning New Yorker article, Bill Buford gives us a richly evocative chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. In a fast-paced, candid narrative, Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook ... his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters ... and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria."
"From one of our most interesting literary figures -- former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the thugs -- a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook. Expanding on his James Beard award-winning New Yorker article, Bill Buford gives us a richly evocative chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. In a fast-paced, candid narrative, Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook ... his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters ... and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria."@en
"The author, an untrained, inexperienced, and middle-aged desk jockey, learns to become a line cook in the notoriously difficult, cramped kitchens of New York's three star Babbo restaurant. Provides a portrait of chef/entrepreneur Mario Batali and chef Marco Pierre White, as well as othercooks, chefs, butchers, artisans and restaurant lifers."
"In a fast-paced, candid narrative, Bill Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from kitchen slave to line cook; his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through kitchen encounters and after-work all-nighters; and his immersion in the arts of butchery in Northern Italy, of preparing game in London and making handmade pasta at an Italian trattoria."@en

genre

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"Downloadable audio books"@en
"Audiobooks"@en
"Biography"@en
"Talking books"@en

name

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"Heat an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany"@en
"Heat an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany"
"Heat an amateur's adventures as kitchen slave, line cook, pasta-maker, and apprentice to a Dante-quoting butcher in Tuscany"@en

workExample

http://schema.org/workExample