Valerie's review
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
by Bill Buford
Valerie's review
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford
Valerie's review
rating:
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bookshelves:
non-fiction
I started reading Heat without any prior knowledge of Mario Batali. I'd never cooked from any of his cookbooks, or seen his show. That said, the book was an interesting look at his life - an absolutely crazy one filled with gluttony, extreme restaurant hours and seemingly never-ending partying.
But the focus of the book is not only Batali (although he steals the show, in my opinion). Actually written by Bill Buford about his time spent in one of Batali's restaurant kitchens (Babbo in NYC), Heat also tells the story of his progression from home chef (and former New Yorker writer) to that of a line-cook and ultimately a pasta maker at the restaurant. It also serves as a memoir of his own time spent in Italy learning to cook pasta and butcher, as well as a history of Italian food.
I felt that the most interesting parts were those chronicling his time in the kitchen at Babbo and telling Batali's personal story. The parts that, in the end, were the least interest...more
But the focus of the book is not only Batali (although he steals the show, in my opinion). Actually written by Bill Buford about his time spent in one of Batali's restaurant kitchens (Babbo in NYC), Heat also tells the story of his progression from home chef (and former New Yorker writer) to that of a line-cook and ultimately a pasta maker at the restaurant. It also serves as a memoir of his own time spent in Italy learning to cook pasta and butcher, as well as a history of Italian food.
I felt that the most interesting parts were those chronicling his time in the kitchen at Babbo and telling Batali's personal story. The parts that, in the end, were the least interest...more

