Heat by Bill Buford
I have spent the past week or so reading Heat by Bill Buford - a former editor from The New Yorker who worked in the kitchen of a major New York restaurant for the hell of it. It’s a good book. Just like Anthony Bourdain’s Kitchen Confidential, it reveals the high pressure environment of a professional kitchen. Buford becomes obssessive about the origins of Italian food but the best sections of the book are when he’s analyzing the characters he meets in the kitchen and later in an Italian butcher’s shop. His own struggles to master the various roles within the kitchen becomes secondary to the mini-dramas going on around him. I’ve been meaning to read this book for two and a half years, and I glad I did. The passages about Marco Pierre White are priceless.
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