Ebook Free Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford
Ebook Free Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford
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Amazon.com Review
Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne Durham Guest Reviewer: Anthony BourdainAnthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006. Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado-masochistic fun. Buford not only accurately and hilariously describes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook. Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight. Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
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From Publishers Weekly
Starred Review. Buford's book starts smartly—he first met dynamic celebrity chef Mario Batali at a dinner party at his own home, where Batali sparkled until 3 a.m.—and continues at a fast clip as he conceives the notion of becoming Batali's "kitchen slave." Buford wanted to profile Batali for the New Yorker but also wanted to learn about cooking; he would be a "journalist-tourist" in the boot camp of a "kitchen genius." His subject became an obsession, and over the next three years, he investigated a rich menu of subjects: what makes a three-star restaurant work; what it takes to be a TV food star; the techniques and history of Italian cooking, not just from library research but also from repeated trips to Italy to visit Batali's relatives. Terrific culinary writing tracks Buford's successive passions for short ribs, polenta, tortellini and then the butcher's art, Italian-style, of pig and cow. Along the way, to his own surprise, Buford found that he had become a kitchen insider. This is a wonderfully detailed and highly amusing book from the writer who once took an insider's look at English soccer hooligans in Among the Thugs. 100,000 first printing. (June 13) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 336 pages
Publisher: Knopf; 3rd Printing edition (May 30, 2006)
Language: English
ISBN-10: 9781400041206
ISBN-13: 978-1400041206
ASIN: 1400041201
Product Dimensions:
6.6 x 1.3 x 9.5 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
458 customer reviews
Amazon Best Sellers Rank:
#413,978 in Books (See Top 100 in Books)
In the 1960s, when I first discovered the works of writer Irving Wallace, I was thoroughly entranced. But I also felt that he was one of those best-selling novelists who could tell a good story but would never be among the great authors, the literary giants. Oh, how wrong I was. Flash to over fifty years later, and I have re-read two of his works, The Word and The Man. I found The Word to be a painstakingly researched, very topical novel even after having been written so long ago. But The Man? It is 739 pages of electricity, a tale that speaks to us today as powerfully as it spoke to its 1960s audience. Obviously, it is somewhat dated: women are referred to as girls, everyone smokes like chimneys in all the hallowed halls, including the White House, and the “n†word is spat out liberally, as well as many other racial epithets that are offensive today and should have been offensive back then. Fine literature, however, transcends the era in which it was written and speaks to its audience in any decade. The Man tells the story of an African American senator—a rarity in its time—who, because of a series of deaths and the laws of our nation, becomes President of the United States. And, of course, there are multitudes who don’t think he is capable of the task simply because of his skin color. We see those attitudes rearing their ugly heads daily, even though we are now in the 21st century, and the political machinations seem timely and believable, based on what we read in the news about our current American president. This is a novel that flies by, is totally engrossing, and beautifully constructed. Yes, by our current standards, some of the descriptions go on and on, but unlike those passages in The Word, where I admit I skimmed a bit, these all seem perfectly fashioned to build whatever the mood or tension is needed. The Man is magnificent, and it deserves two things: to be read by modern audiences and to be filmed by a dynamic filmmaker who can give it the treatment it deserves.
This is an insider's view of an acclaimed New York City restaurant. The author spent more than a year as a line cook in Mario Batali's restaurant Babbo. He goes in as a semi-successful home cook with no restaurant experience and emerges as a veteran of nearly every station--prep cook, grill, pasta, etc. He quickly sees the complexity within a restaurant environment and begins to understand how food is transformed from raw ingredients and delivered onto a plate. He then decides he wants to know more and makes several trips to Italy to learn pasta and butchering techniques from old school masters.The book is easy to read and thoroughly entertaining. The second half in Italy can get just slightly tedious, (which prevents a perfect score), but the last chapter is a great payoff and ending to the book. A must read for fans of food and those contemplating a life as a chef.
Like a master chef's kitchen, Bill Buford's journal of his food journey is rich and sensual with flavor and aromas.An established magazine editor and successful author Bill Buford has always been an amateur cook, but in his late forties he decides that living in an ephemeral and materialistic world of slight success, fashion, and fame is not enough for him. He wants to understand the soul of things, and ultimately that means understanding where the food he eats comes from and how it is best prepared, and while at first that means writing a magazine article on Mario Batali, the search ultimately takes him to Italy where he learns to make fresh pasta, butcher pigs and cows, and while falling in love with tradition and heritage also come to see poignantly how they can change and disappear as well.The book swings back and forth between two places. First there's Buford's hometown of New York City, where Mario Batali runs the finest Italian restaurant in America and where Bill Buford has situated himself as a kitchen slave. Then there are the hills of northern Italy where Batali learned the power and allure of true and traditional Italian cooking, and where Buford traveled many times in the search for the essence of food, and the origin of things.Batali's Michelin three-star kitchen is a source of endless conflict, and Buford describes it brilliantly as though the kitchen staff were a ragtag motley platoon of misfits and maniacs caught at war. The hills of Italy, on the other hand, are an endless source of fascination and wonder for Buford, and it is in these sections -- powered by Buford's love -- that are slow and at times ponderous to read.Like a brilliantly prepared Italian dish, "Heat" is full of subtle and sublime flavor, created by the author's wonderful and precise use of detail and food nouns, and while this like good food can activate all our senses and stimulate intoxicating memories it can also be at times too rich and thus at times a bit revolting. (Was an entire chapter on polenta really necessary?)And this book can only be truly appreciated by the true gourmand, as it is so densely packed with culinary terminology and thinking.While Buford's preparation and execution can be a bit much, I did come away learning a lot from this book, lessons that will stay with me for the rest of my life, as I deepen my culinary practice: How simplicity can take a lifetime to master, how a food tastes of its ingredients (case in point is how pasta is defined by the quality of its egg) and of the devotion of its practitioners (it seems that only petite Italian women with very small hands with nothing to do all day but make tortellini can make true tortellini), how meat is defined not by the breed of the animal but by the breeding of the animal (feed a cow real grass, and let it grow strong and big by letting it till the fields and roam the pastures, and you'll have excellent beef), and how food can unite families and define cultures like nothing else (Italians believe they invented food).And so unfortunately with the advent of modernization, technology, and globalization, food culture is slowly being lost to us. Here is an Italian master's poetic and poignant description of what we have lost:"In the seventies, the chianine were good. They tasted of the hillsides and clean air. They ate grass and had acres to roam in, and, because they were work animals, they were exercised constantly. The meat was firm and pure. It might take two weeks before it softened up. Today, the chianine do not have hillsides to roam in, because you use a tractor to work vines, not an animal. And instead of grass, they eat cereals, grains, and protein pellets: mush. They eat mush. They taste of mush. And after the animal is slaughtered, the meat behaves like mush: it disintegrates in days. A chianina is a thing to flee from!"
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford PDF
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford PDF
