Heat: an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany
(Book)
Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.--From publisher description.
Notes
Buford, B. (2006). Heat: an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany. New York, Alfred A. Knopf.
Chicago / Turabian - Author Date Citation (style guide)Buford, Bill. 2006. Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-quoting Butcher in Tuscany. New York, Alfred A. Knopf.
Chicago / Turabian - Humanities Citation (style guide)Buford, Bill, Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-quoting Butcher in Tuscany. New York, Alfred A. Knopf, 2006.
MLA Citation (style guide)Buford, Bill. Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-quoting Butcher in Tuscany. New York, Alfred A. Knopf, 2006.
Record Information
| Last Sierra Extract Time | Apr 27, 2024 03:32:55 PM |
|---|---|
| Last File Modification Time | Apr 27, 2024 03:33:35 PM |
| Last Grouped Work Modification Time | May 04, 2024 10:17:40 PM |
MARC Record
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| 245 | 1 | 0 | |a Heat :|b an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany /|c Bill Buford. |
| 250 | |a 1st ed. | ||
| 260 | |a New York :|b Alfred A. Knopf,|c 2006. | ||
| 300 | |a 318 p. ;|c 25 cm. | ||
| 520 | |a Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.--From publisher description. | ||
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