Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany Paperback – Jun 26 2007
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From Publishers Weekly
Buford's voice echoes the rhythms of his own writing style. Writing about his break from working as a New Yorker editor and learning firsthand about the world of food, Buford guns his reading into hyperspeed when he is jazzed about a particularly tangy anecdote, and plays with his vocal tone and pitch when mimicking others' voices. At its base, Buford's voice is tinged with a jovial lilt, as if he is amused by his life as a "kitchen slave" and by the outsize personalities of the people he meets along the way. Less authoritative than blissfully confused, Buford speaks the way he writes, as a well-informed but never entirely knowledgeable outsider to the world of food love. Listening to his imitation of star chef Mario Batali's kinetic squeal, Buford ably conveys his abiding love for the teachers and companions of his brief, eventful life as a cook.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
A GLOBE & MAIL BEST BOOK OF 2006
A NEW YORK TIMES NOTABLE BOOK OF 2006
“Sharing Buford’s table talk is a pleasure not to be passed up.” — Michael Redhill, The Globe and Mail
“Heat is a book about obsession, written by a man in the grip of one. It is fuelled by food, but food is not its only subject — love, sex, comradeship, terror and pain are all part of the story too.” —The Telegraph
“A dazzling and funny account of two magnificently mad years.” —The Guardian
“[Buford] excels at vibrantly colourful descriptive writing. . . . What shines through is the story of Bill Buford falling in love with food, and his passionate journey of learning.” —Vancouver Sun
“it is clear that Buford can hold his own with anyone in the foodie pedantry stakes…. Heat is a subtle, expletive-heavy, genuine account of a writer’s engagement with food…. [an] ultimately nourishing book.” —Times Literary Supplement
“A messy, brilliant book, a high-brow kitchen soap opera, which never skates over the characters’ flaws but is suffused with an infectious love of food and the people who devote their lives to it.” —The Telegraph (UK)
“An incisive, cracklingly funny book.” —Time (Canada)
“Heat, tightly written, evocative and compelling, is a feast in its own right.” —Edmonton Journal
“A difficult book to put down — if Heat was a movie, you’d be viewing it from behind your fingers. The book is an intoxicating drug we can’t get enough of in paragraph after breathless paragraph of fast-paced and candid prose that leaves both the writer and the reader humbled. . . . And when one reluctantly turns the last page on Heat, it is with a sadness and a hungering for more.” — Toronto Sun
From the Hardcover edition.
Top Customer Reviews
Buford describes what is involved to be a kitchen slave, and later, as he works his way up the kitchen chain, a line cook. His observations and theorizing about the life of those working in a restaurant kitchen are as revealing as those of Anthony Bourdain. Interspersed in these chapters is a bit about Batali's background -- his mother, a French Canadian, is the source of the red hair -- and how Batali started cooking in California before taking himself off to England and Italy to learn from the best. Buford then gets the idea that he should follow Batali's learning path and tries to learn about cooking from Batali's former mentors. This eventually leads Buford to Italy where he apprentices himself to a Tuscan butcher, who quotes Dante and chases away customers he thinks are too stupid to appreciate the quality of the products in his shop. As you read, you also begin to realize that Buford is very obsessive about matters which interest him. He also has a wife who is incredibly tolerant of his long absences and experiments like bringing home an entire pig to butcher and then cooking pork for seven meals in a row.Read more ›
The founding editor of Granta and staff writer for The New Yorker, Buford was what we might call a weekend cook, but he had higher aspirations. How could he improve his culinary skills, where could he learn the secrets of 5-star chefs? The answer, he decided, was in a professional kitchen. So, when a rare opportunity came his way - the chance to apprentice in the kitchen of Mario Batali's restaurant, Babbo, Buford grabbed his apron and went for it.
Now, Batali wasn't just any chef to Buford - he was his hero, his idol, a culinary colossus who is a celebrity chef so famous that he's recognized wherever he goes. For this man and the opportunity to learn from him Buford would have done anything (and he almost did), beginning with signing on for the lowliest jobs in the kitchen. Little did he know it was also a firing line where he's spattered with hot oil by an irate sous-chef and berated by the great man himself when Buford unknowingly cooked two pieces of meat the wrong way.
Interspersed with Buford's adventure is the story of Batali and how he rose from humble beginnings at a pizzeria called Stuff Yer Face to become a star on the Food Network.
Listeners will learn there are more confrontations in New York's small kitchens than are found on The Sopranos, discover how these kitchens are run, and be in awe of Buford, a man who followed his dream.
Couldn't be better narrated than by the author himself. Don't miss this one!
- Gail Cooke
In "Heat" Buford offers up a Memoir/Diary of his time at Babbo (he aptly calls this his "Kitchen Slave" days) as well as his trek to Tuscany to learn the art of Pasta and to Panzano to apprentice himself to the most famous butcher in Italy, Dario Cecchini.
As someone who has spent most of my life in and around the food business, I recognize so much of what Buford relates: "When I made the decision to become a Chef, I accepted I would never claim a sick day for the rest of my life. It's one of the sacrifices of my calling."
And while working the Grill station at Babbo, Buford waxes poetically: "The Grill Station is Hell. You stand at it for five minutes and you think this is what Dante had in mind. It is in a dark hot corner--hotter than any spot in the kitchen, hotter than anywhere else in your life" Or when Frankie at Babbo explains to Buford the simple pleasure of preparing food: "You make the food, (Frankie) said." "The simple good feeling he was describing might be akin to what you'd experience making a toy or a piece of furniture, or maybe even a work of art...this is an elementary thing that is seldom articulated."
Along with the Memoir musings, Buford also goes into the history of food. For one: When did the Italians begin to use Eggs to bind the flour for Pasta?Read more ›
Most recent customer reviews
A great read until the last few chapters, where it seemed to be filler to complete the book and quite boring.. It was a real eye opener to behind the scenes restaurant life. Read morePublished on April 16 2010 by Barbara Liptak