Booksontape.com : Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford

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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany * Available on CD. * Available on Tape. * Available as an Audio Download.

By Bill Buford (© 2006)
Read by Michael Kramer (Amer.)
2006 Books on Tape
Unabridged
Non-Fiction > Biography & Autobiography - Political

A funny memoir and behind-the-scenes look at the famous New York restaurant, Babo, and Buford's three-year stint as its line cook.

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Unabridged Editions:	Format:	Ships Within:	Price:	Ordering Options:
Purchase (Collector's)	8 Tapes	2-3 days	~~$72.00~~ $57.60

Purchase (Collector's)	10 CDs	2-3 days	~~$90.00~~ $72.00

Purchase (Trade Ed.)	Download	Instant	$27.96

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Title Description
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.

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.

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 . . . 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 . . . 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.

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. It is a book to delight in, and to savour.

From the Hardcover edition.

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