Bill Buford. (2007). Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. Unabridged Books on Tape.

Bill Buford. 2007. Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. Books on Tape.

Bill Buford, Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. Books on Tape, 2007.

Bill Buford. Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. Unabridged Books on Tape, 2007.

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

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   • bioText: Bill Buford is a staff writer and the European correspondent for The New Yorker. He was the fiction editor of the magazine for eight years, from April 1995 to December 2002. Before that Bill edited Granta magazine for 16 years and, in 1989, became the publisher of Granta Books. He has edited three anthologies: The Best of Granta Travel, The Best of Granta Reportage, and The Granta Book of the Family. Bill is also the author of Among the Thugs, a highly personal nonfiction account of crowd violence and British soccer hooliganism.
     
     Michael Kramer is an actor, director, and narrator. He has recorded more than 100 audiobooks, as well as titles for the Library of Congress Talking Books program. Among the recognition he has garnered for his narration are AudioFile magazine’s Earphones Award and the Torgi Award. Mr. Kramer lives in Washington, DC, where he is active in the area’s theater scene, and has appeared in productions at the Shakespeare Theatre, the Kennedy Center, and Theater J.
   • name: Bill Buford
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2007-04-24T00:00:00-04:00

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Heat

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The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. 
Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York City’s most popular and revolutionary Italian restaurants.

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 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. The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen.

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1. • value: Biography & Autobiography
2. • value: Cooking & Food
3. • value: Essays
4. • value: Nonfiction

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04/24/2007

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The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. 
Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York City’s most popular and revolutionary Italian restaurants.

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 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...

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

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   • description: Biography & Autobiography / Culinary
2. • code: CKB030000
   • description: Cooking / Essays & Narratives
3. • code: CKB047000
   • description: COOKING / Regional & Cultural / Italian