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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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Book Description Paperback. Condition: new. Paperback. 'Heat is by far the funniest, most passionately felt and intensely flavoured piece of writing about food, its possibilities and its culture, you are likely to read' - Tim Adams, ObserverBill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave.He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher- preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.Heat is a marvellous hybrid- a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour. The author was asked by the New Yorker to write a profile of Mario Batali who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. This memoir presents his kitchen adventures, and the story of Batali's rise to culinary fame. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780099464433
Book Description paperback. Condition: New. Language: ENG. Seller Inventory # 9780099464433
Book Description Soft Cover. Condition: new. Seller Inventory # 9780099464433
Book Description Condition: New. pp. 336. Seller Inventory # 5281014
Book Description Paperback. Condition: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Seller Inventory # 9780099464433-GDR
Book Description Condition: New. In. Seller Inventory # ria9780099464433_new
Book Description Paperback. Condition: Brand New. 336 pages. 7.80x5.08x0.83 inches. In Stock. Seller Inventory # __0099464438
Book Description Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days. Bill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. Seller Inventory # B9780099464433
Book Description Condition: New. 2007. 7th. Paperback. The author was asked by the New Yorker to write a profile of Mario Batali who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. This memoir presents his kitchen adventures, and the story of Batali's rise to culinary fame. Num Pages: 336 pages. BIC Classification: BGA; WB. Category: (G) General (US: Trade). Dimension: 198 x 137 x 21. Weight in Grams: 242. . . . . . Seller Inventory # V9780099464433
Book Description Condition: New. 2007. 7th. Paperback. The author was asked by the New Yorker to write a profile of Mario Batali who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. This memoir presents his kitchen adventures, and the story of Batali's rise to culinary fame. Num Pages: 336 pages. BIC Classification: BGA; WB. Category: (G) General (US: Trade). Dimension: 198 x 137 x 21. Weight in Grams: 242. . . . . . Books ship from the US and Ireland. Seller Inventory # V9780099464433