Amanda'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
Excellent passage to quote. I paused and reread that one a few times.
Amanda'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
Amanda's review
rating:
A must-read for foodies and Slow Foodies.
In one passage of the book, Bill Buford becomes preoccupied with researching when, in the long history of food on the Italian peninsula, cooks started putting eggs into their pasta dough. He decides to go on a quest to Italy and meets with the cook at La Volta, a small restaurant in the town of Porretta Terme. Mario Batali lived and worked here during an internship before going to New York and opening Babbo. He considers the cook, Betta, and all the others associated with La Volta, extended family. And so Buford sets out to meet her and find out about pasta and what inspired Batali.
Buford writes(page 198 of the hardcover):
Betta's tortellini are now in my head and in my hands. I follow her formula for the dough--an egg for every etto of flour, sneaking in an extra yolk if the mix doesn't look wet enough. I've learned to roll out a sheet until I see the grain of the wood underneath. I let it dry if I'm making tagliatelle; I keep it da...more
In one passage of the book, Bill Buford becomes preoccupied with researching when, in the long history of food on the Italian peninsula, cooks started putting eggs into their pasta dough. He decides to go on a quest to Italy and meets with the cook at La Volta, a small restaurant in the town of Porretta Terme. Mario Batali lived and worked here during an internship before going to New York and opening Babbo. He considers the cook, Betta, and all the others associated with La Volta, extended family. And so Buford sets out to meet her and find out about pasta and what inspired Batali.
Buford writes(page 198 of the hardcover):
Betta's tortellini are now in my head and in my hands. I follow her formula for the dough--an egg for every etto of flour, sneaking in an extra yolk if the mix doesn't look wet enough. I've learned to roll out a sheet until I see the grain of the wood underneath. I let it dry if I'm making tagliatelle; I keep it da...more
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Excellent passage to quote. I paused and reread that one a few times.