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Unknown Binding, Import
Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne Durham
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
Buford's voice echoes the rhythms of his own writing style. Writing about his break from working as a New Yorker editor and learning firsthand about the world of food, Buford guns his reading into hyperspeed when he is jazzed about a particularly tangy anecdote, and plays with his vocal tone and pitch when mimicking others' voices. At its base, Buford's voice is tinged with a jovial lilt, as if he is amused by his life as a "kitchen slave" and by the outsize personalities of the people he meets along the way. Less authoritative than blissfully confused, Buford speaks the way he writes, as a well-informed but never entirely knowledgeable outsider to the world of food love. Listening to his imitation of star chef Mario Batali's kinetic squeal, Buford ably conveys his abiding love for the teachers and companions of his brief, eventful life as a cook.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
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 16 days 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 1 month 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 1 month 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 1 month 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 2 months ago by Christin M. Mulligan
I loved this book. The author gets you right into the story from the gitgo. For any amateur chefs who want to know the under workings of how it is to toil in big time multi-star... Read morePublished 2 months ago by Christian Nygaard
One person's story about finding and learning almost a whole new life. He's a writer who learns to be a cook from Mario Batali and other experiences in New York and Europe.Published 3 months ago by Scott
Pure fun, and a genuine page turner. Whether he is talking about being a slave in a high end restaurant, or apprenticing with the larger than life, Dario Cecchini in Panzano, his... Read morePublished 3 months ago by MLG
brilliant writing, fun and engaging, picked it up at Anthony Bourdain's recommendation...glad I didPublished 4 months ago by Alan M. Rogers