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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/62616220 Title: Heat : an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany Author: Bill Buford Publisher: New York : Alfred A. Knopf, 2006. ISBN/ISSN: 1400041201 9781400041206 OCLC:62616220

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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

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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

Author:	Bill Buford
Publisher:	New York : Alfred A. Knopf, 2006.
Edition/Format:	Book : Biography : English : 1st edView all editions and formats
Summary:	Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen Read more...
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Material Type:	Biography
Document Type:	Book
All Authors / Contributors:	Bill Buford Find more information about:
ISBN:	1400041201 9781400041206
OCLC Number:	62616220
Description:	318 p. ; 25 cm.
Responsibility:	Bill Buford.
More information:	Contributor biographical information Publisher description

Abstract:

Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He 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 publisher description.

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