Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a...

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting ... | Bill Buford | Run don't walk to Heat

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Heat: An Amateur's...

	Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting ... Bill Buford Vintage, 2007 - 336 pages average customer review:based on 161 reviews view larger image
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highly recommended

Delicious read! Thoughtful and funny

It's been a while since I've read a book like this - funny, thoughtful, eventful, truthful, all good things. The narration is easy to follow - REALLY intelligent - no surprise there since the author used to write for THE NEW YORKER.
I highly recommend this!!

Run don't walk to Heat

Bill Buford has written a masterpiece description of two very different environments of food. The first is modern high-end American restaurant food (Babbo) and the second is Italian craft food.

His comparison of the approaches in both environments is focused on the showing the differences between the two environment, particularly in the context of approach and engagement of the senses.

Oh, and this book will make you laugh out loud every couple of pages. My wife started giving me that look after the 3rd outburst in just a few minutes.

If you want to understand the difference between food the art and food the business, this is a great book to illuminate the differences. And you will think twice about specials, ordering at closing time, and where cook sweat really goes:).

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A humorous read that made me hungry!

Who wouldn't want to go on Buford's journey? He's a great tour guide on his gasto-tour of the kitchens of the Mario Batali and Pierre Marco White. He shows that kitchens can be places that are filled with potential dangers and loads of passion. It took me awhile to get through this book, in part because I kept getting hungry and had to go make something to eat! I'm ready to go clamp the pasta machine to the counter and whip up some fresh pasta.

It's a pretty dense book to get through, and the author wanders away from the main story often. Most of the time, it's to an interesting place, but sometimes, it's just a tangent. But aside from a few of those as a distraction, I thought this was a great book.

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Fun, fun fun in the bowels of the kitchen

I read Bourdain's book and loved it. I also liked this one. Raw, honest talk from someone who has been there.
The autobiography part was fascinating (can such characters really populate elite restaurants!?) and the lowdown on furiously making food night after night was priceless. The last section was too blah blah about Mario Batali, although the scenes of Italy were intriguing. A must read for real food lovers.

Right on point!

First of all, let me just say, I loved it. Reading this book is an absolute pleasure. It carries the right amount of sarcasm and humor, and Buford's mannerism in the book is hilarious. I first heard about it from a friend who thought the book was probably exaggerations of real events. However, after reading it, I can tell you from experience, that the events sound pretty accurate. I've worked in restuarants in Manhattan and needless to say, NYC kitchens very demanding, quite small and cramped, and the chefs are eccentric and peculiar; some would even say, chefs are manic, because you never know what you're going to get. I recommend the book highly to anyone who appreciates food or enjoy witty sarcasm.

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