excels at vibrantly colourful descriptive writing. The TelegraphĪ dazzling and funny account of two magnificently mad years. It is fuelled by food, but food is not its only subject - love, sex, comradeship, terror and pain are all part of the story too. Heat is a book about obsession, written by a man in the grip of one. Sharing Buford’s table talk is a pleasure not to be passed up. very entertaining and somewhat informative, though a bit big city fey.Ī GLOBE & MAIL BEST BOOK OF 2006A NEW YORK TIMES NOTABLE BOOK OF 2006. "buford is humbled by the wetback pasta maker in battli's nyc restaurante, then takes himself to italy and cooks with old folks, learns about Chianti cattle and farming, wine, butchering, and how to cook your ass off. It is a book to delight in, and to savour. Heat is a marvelous hybrid: a memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. 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. 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. In a fast-paced, candid narrative, Buford 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. Expanding on his James Beard Award-winning New Yorker article, Bill Buford gives us a richly evocative chronicle of his experience as “slave” to Mario Batali in the kitchen of Batali’s three-star New York restaurant, Babbo. From one of our most interesting literary figures – former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs – a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.
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