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Unknown Binding, Import
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
It held my interest throughout the book. Well worth reading. Could have been a little shorter though.Published 17 days ago by Lisa Deubel
I loved this book. It was such a wonderful look into the world of professional cooking and the passion it takes to survive and thrive.Published 18 days ago by T.Broadwater
Great read. Eat at Dario's to make sense of the story. Visit Italy to understand the history, then eat in Melbourne to see the future.Published 2 months ago by Joe McGuire
Well written and a great read for foodies and Italophiles. Being both, I very much enjoyed the book and look forward to Bill Buford's next book.Published 3 months ago by Karen Scott
I bought the audio book for this title, and it pains me to have spent so much money on a title that left me angry so often. Read morePublished 3 months ago by Shannon Carty
A well written memoire of an intense profession with colorful people. Inspired me to visit Panzano in the Chianti region of Italy and have dinner at Dario Cecchini's butcher... Read morePublished 3 months ago by Susan C. Lombardi
Let me preface this review with a disclaimer, I am not a foodie; I am an eater. My only interest in food typically is how it tastes, not its journey from field to slaughterhouse... Read morePublished 3 months ago by Christin M. Mulligan