In Heat, Bill Buford, a writer for The New Yorker, leaves his job to become a cook at Babbo, a top Italian restaurant in Manhanttan. Buford has written a clear and interesting account of his struggles to learn his way in a fast-paced and demanding kitchen as a professional cook, and really brings to life the environment and the personalities of the people that he works with. Eventually, as he becomes more confident in his abilities and his passion for cooking grows, he is drawn to Italy by the desire to learn authentic Italian cooking techniques, including the butchering of meat. As he studies under some of Italy's masters, we are also treated to a sentimental overview of the history and traditions of Italian cuisine. Bill Buford's memoir is a well-written, fascinating book and I really enjoyed it.
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. I do have a different opinion of Mario Batali( not favourable) After I read the book, I 'gifted' it to my daughter who cooks in a restaurant and haven't heard back on her views.