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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
Great insights into rural Italy where food is an integral part of daily life.
This book chronicles a journalist's experience becoming a kitchen apprentice and line cook in Mario Batali's famous New York Restaurant.
I highly recommend this book for anyone who likes to read about food, cooking, and great characters.
It's a wonderful book. I read it before deciding to quit my job as a graphic artist and starting culinary school. Very inspiring.Published 12 days ago by casey gomez
I first read (or, rather, I attempted to read) this when I was a kid and it was inspirational to me. Read morePublished 16 days ago by Amazon Customer
Have you ever wondered what it would be like to work in a top-tier professional kitchen? Why restaurant sauces taste so much richer than yours? Read morePublished 20 days ago by IamNateDavis
Great book a must read for foodies and those that just want a great book to readPublished 25 days ago by David Zorn
To be quite honest, the only reason I read this book was because there were multiple copies in our recycle library so we chose this one as a book club read. Read morePublished 1 month ago by Lady Dulce
Fascinating book which showed what is behind the scenes in the "upper level" restaurant. The stories and experiences shared in this book make me realize what it REALLY takes to... Read morePublished 1 month ago by foreshadow407
This book starts off as one half kitchen tell-all and one half biography of Mario Batali.
Honestly, I've read Kitchen Confidential, and watched Gordon Ramsey's shows,... Read more