Heat (Abridged Nonfiction)
by Bill Buford
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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. 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. It is a book to delight in, and to savor.
Everybody's a cook!
Buford gives a smooth and easy account of going from kitchen chef to the real world of cook artisans who do it for the love of food and money. He combines the spice from Bourdain's "Kitchen Confidential" with a side of Ruhlman's "The Making of a Chef" and fires it in the history and legacy of food to create a great read of international perspective. If you have any interest in professional cooking, you will enjoy Buford's narration of a period of his life that most men would envy.
Plimpton does Cooking
Fun insight into the exotic side of the world of cooking and food.