Jennifer's Reviews > Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Heat by Bill Buford
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Jul 08, 07

Read in July, 2006

I enjoyed the descriptions of food and of Italy, but I frequently found myself comparing Buford's self-assigned temporary experience as a journalist-turned-culinary-kind-of-person to Bordain's authentic experience as an actual chef in Kitchen Confidential . Overall, I preferred Bordain's account of the fast-and-furious culinary lifestyle.
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