Heat by Bill Buford
An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

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Synopsis

A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.
 

About Bill Buford

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BILL BUFORD is an author and a staff writer for The New Yorker, as well as the founding editor of Granta, which he edited for sixteen years. His books include Among the Thugs and and Heat: An Amateur's Adventures as a Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tusasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.
 
Published May 30, 2006 by Vintage. 384 pages
Genres: Biographies & Memoirs, Humor & Entertainment, Travel, Cooking. Non-fiction

Unrated Critic Reviews for Heat

The New York Times

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While writing a New Yorker profile of Mario Batali, the chef and restaurateur, Bill Buford asked himself a dangerous question.

Jun 23 2006 | Read Full Review of Heat: An Amateur's Adventures...

The Guardian

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Heat 336pp, Jonathan Cape, £17.99 by Bill Buford 336pp, Jonathan Cape, £17.99 Every amateur cook who's had their food praised by fond friends fantasises at some point about working in a restaurant, or worse, owning one.

Jul 15 2006 | Read Full Review of Heat: An Amateur's Adventures...

The Guardian

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Heat by Bill Buford Vintage £8.99 A glance at Bill Buford's career (editing Granta, writing for the New Yorker, author of Among the Thugs, a book about football hooliganism) hardly suggests an appetite for rolling dough or wishing one had fingers like 'an elfin girl'.

Jul 15 2007 | Read Full Review of Heat: An Amateur's Adventures...

The Guardian

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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker and Apprentice to a Butcher in Tuscany by Bill Buford Jonathan Cape £16.99, pp325 Bill Buford's new book of existential journalism is about the world of food.

Jul 09 2006 | Read Full Review of Heat: An Amateur's Adventures...

Publishers Weekly

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Buford's voice echoes the rhythms of his own writing style.

Jul 10 2006 | Read Full Review of Heat: An Amateur's Adventures...

Book Reporter

The heat, the stress, the pacing, the extreme personalities one often finds in a working kitchen --- not to mention the encyclopedic body of knowledge required to work in a top-caliber kitchen --- combine to form an environment in which only a few manage to thrive.

Jan 22 2011 | Read Full Review of Heat: An Amateur's Adventures...

Pittsburgh Post-Gazette

Smoke-free parks: The city should take a bold step for children's sake Pivotal vote: Italy's elections could have a broad impact Historic snafu: Mississippi officially joins the anti-slave states A minimum wage hike affects all compensation ...

Jun 11 2006 | Read Full Review of Heat: An Amateur's Adventures...

The Sydney Morning Herald

Four years ago, Bill Buford went to work for Mario Batali, an exuberant celebrity chef with red hair and a ruddy face, in the kitchen of his New York restaurant, Babbo.

Sep 11 2006 | Read Full Review of Heat: An Amateur's Adventures...

About.com Bestsellers

Heat is a page-turner you can take to the beach, but also interesting enough for readers with an appetite for a meatier experience.ProsHeat features both an absorbing narrative and instructional passagesHeat offers a glimpse into the high-pressure, fast-paced New York City kitchenSuperb writing (...

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London Review of Books

And then – as if we need to know still more – there are the biographies: first, of past celebrity chefs (Escoffier and Carême), then of recent martyrs to perfectionism (Bernard Loiseau: two biographies), and now of domestic cooks or commercial chefs who’ve been on television or written a bestsell...

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Lonely Planet

It’s part biography of Buford (covering his pursuit of making food), part biography of Batali (covering his training in Europe, the making of his reputation in the USA and his not-insignificant personality), part how-to on restaurant start-up and management, and part discovery that ‘cooks are som...

Jun 22 2012 | Read Full Review of Heat: An Amateur's Adventures...

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