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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.
The language makes it impossible to read. It reads as though the author has a grudge against Mario. Get a life.Published 19 days ago by Trisha P.
it is absolutely gripping. I may have read every book about food ever written but this and "The United States of Arugula" remain my absolute favorites. Read morePublished 1 month ago by Alyce
"You see statues everywhere to politicians, poets, bishops but none to cooks or bacon-curers or market gardeners. Read morePublished 1 month ago by Tina Culbertson
An insider's obsession with the preparation-and enjoyment-of Italian cuisine leads him on a quest to emulate and ultimately surpass his muse, Mario Batali. Read morePublished 1 month ago by Steven B. Goldstein
Awesome book! Such a great take on restaurant cooking and kitchens. I read a lot of food biographies and this is one of my favorites. Read morePublished 3 months ago by Kanne
After reading Kitchen Confidential by Anthony Bourdain, I purchased this book as a compliment. Just as good with much less foul language.Published 3 months ago by Stephen W Johnson
Imagine being able to just immerse yourself in something you are interested in but have no professional knowledge of as an adult. Read morePublished 3 months ago by Alan Derrick
this became my favorite book of the season. it is so well written and fascinating if you are at all interested in food or travel. Read morePublished 3 months ago by catsim
Great read about life in Mario Batali's kitchen at Babbo in the 90's and the authors trip to Tuscany to intern under Dario Cecchini, one of the world's greatest butchers. Read morePublished 3 months ago by Glenn Poirier