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

by Bill Buford
4.4 39

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Heat 4.4 out of 5 based on 0 ratings. 39 reviews.
Kyle3 More than 1 year ago
this book was a great read! lots of behind the scenes info and hilarious stories. makes me hungry for delicious food! Mario is a fascinating character.
citygirlNYC More than 1 year ago
funny and obsessive about food and how it is prepared. wonderful precise writing. best, probably, for those already interested in food.
Anonymous More than 1 year ago
"Heat" is a wonderful book. The author pulls you into his life and you become so interested that you can't wait to turn the page and see what happens next for him. All the while, the book leaves you laughing out loud while providing some intersting food history and commentary on current foodie topics.
Guest More than 1 year ago
When I first heard about this book I knew I had to read it! Recently food has interested me more and I thought this book would be interesting for the new foodies (like me!) or the old timers that have been involved with food for a while. This book Heat by Bill Buford talks about the passion that he has about wanting to find out how to make the foods that he always has eaten but never has made or has ever thought about making. Bill Buford is a retired New Yorker writer and sporadically writes for the magazine. Soon after he left the New Yorker he decided to work his way up the kitchen food chain in Mario Batali¿s restaurant Babbo in New York City. He figures out just how hard you have to work when you are a cook/chef and must work to get to the recognition that most chefs would like to achieve. He makes and participates in many special preparations of different food such as polenta, pasta, making the perfect pasta sauce, and how to butcher meat perfectly. While learning how to make pasta he travels to Italy to learn the authentic was to prepare this dish. Not only does this book have mouth watering food descriptions but is also a book about traveling and finding the roots of old time favorite foods that everyone has eaten but has never known about where it comes from or how to prepare it. If you have any sort of interest in food or even not the slightest interest in food than I still think this book will be worth the read and will also certainly gets your mouth watering!
Guest More than 1 year ago
One of my all time favorites in non-fiction funny, engaging, peopled with wild characters and superb recipes and culinary tips. A must have for any foodie! I think I'll read it again!
Guest More than 1 year ago
While witty it just isn't enough to sustain a book of this length. I expected to love this book and did for the first 50 pages. After that it flipped back and forth between amusing and dreadful.
Guest More than 1 year ago
This books is spectacular. A marvelous achievement. I have made a few of the 'recipes' he describes with great success. The book has one flaw I can find -- no index! I will have to reread and create my own unless that is coming in future editions. [Note to Publisher: You will sell more copies if you include an index ¿ I will definitely buy a second for myself.]
Guest More than 1 year ago
Mario Batali may have achieved ubiquity but the characters Bill Buford recreates for us on the page are more omnipotent than Mario in their own approach to traditional Italian food. Imagine a backroom butcher in Tuscany referred to as the Maestro. Bill Buford beautifully weaves Mario¿s calling to recreate the food of Italian masters with Buford's own calling ¿ initially disguised as research to write about a rock n¿ roll chef and his kitchen. You can¿t help but wonder if Mario, as well as all the characters, read the final draft and, if so, if they would still welcome Buford into their kitchens. We are pulled in to the process of making quality, hand-touched food and anxiously await the next book. By the way, Buford, inadvertently, may have done more for the grass-fed beef movement in his wonderful to read book Heat than even Michael Pollen in The Carnivore¿s Dilemma.
Guest More than 1 year ago
This book is the best. At times I laughed until I cried. What a talented writer! Do yourself a favor and order your copy of this book today. Be prepared to be entertained!
Anonymous 8 months ago
Reminded me of Michael Ruhlman's Making of a Chef except it took me to Italy. It would be interesting to know more about the woman behind the man who made this trip through culinary school. Great read. Left me wanting more.
Erma2 More than 1 year ago
This is one wild ride through a journalists obsession. What becomes clear is that anyone who takes food seriously MUST be obsessed. The skill, energy, information, creativity, and sheer number of hours required to understand anything about good food prep is overwhelming. Buford goes the whole way, and finally trains to handle meat from an old-school butchering family in Italy. The book is a fast paced, interesting trip from obsessed novice to skilled food man. Martha Stewart devotees need not pick it up, the testosterone and adventure would be too much. Have fun!
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Gabrielle LaMonte More than 1 year ago
Would read over and over
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krissirk More than 1 year ago
Thus book prepared me for experiences at babbo and in panzano. It is an enthralling read.
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