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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 (Vintage)
 
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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 (Vintage) (Paperback)

by Bill Buford (Author)
3.3 out of 5 stars See all reviews (9 customer reviews)
US List Price: $14.95
UK Equivalent: £10.06
Price: £9.07 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Price For All Three: £26.55

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Product details

  • Paperback: 336 pages
  • Publisher: Vintage Books USA; Reprint edition (26 Jun 2007)
  • Language English
  • ISBN-10: 1400034477
  • ISBN-13: 978-1400034475
  • Product Dimensions: 20.1 x 13.2 x 2 cm
  • Average Customer Review: 3.3 out of 5 stars See all reviews (9 customer reviews)
  • Amazon.co.uk Sales Rank: 172,532 in Books (See Bestsellers in Books)

    Popular in this category:

    #34 in  Books > Food & Drink > Meals & Menus > Pasta & Rice

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Product Description

Waterstone's Books Quarterly
'an outstanding addition to the food-writing canon'
--This text refers to the Paperback edition.

Observer
'In learning to cook like an `adrenaline addict', Buford begins to
write like one, endowing Heat with an energy at once reassuring and
necessary for anyone wielding `a giant tomahawk'.'
--This text refers to the Paperback edition.

See all Product Description

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What Do Customers Ultimately Buy After Viewing This Item?

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
87% buy the item featured on this page:
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Customer Reviews

9 Reviews
5 star:
 (3)
4 star:
 (1)
3 star:
 (3)
2 star:    (0)
1 star:
 (2)
 
 
 
 
 
Average Customer Review
3.3 out of 5 stars (9 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
23 of 26 people found the following review helpful:
3.0 out of 5 stars Editor, edit thyself, 14 Aug 2006
This review is from: Heat (Hardcover)
This is a charming 200 page book. After that it becomes tedious and meandering and in the end a real slog to finish. Buford's obsession for the "jus just" is funny and entertaining for about 2/3 of the story. After that it becomes mired in uninteresting anecdotes and trivia (historically when did the egg get added to the recipe for pasta is intriguing for half a page, not ten)that overcooks by many hours the final product. He is the kind of writer who thinks everything that interests him will interest you, but he is wrong. Perhaps a better writer could have pulled that off, but Buford is an editor who is writing a book about his love for cooking and in the end that distinction shows. What begins as a love letter from an obsessive becomes in the end the ramblings of a self indulgent food flaneur.
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10 of 11 people found the following review helpful:
5.0 out of 5 stars Engrossing Mix of Biography, Memoir and Culinary History, 3 Oct 2006
By Richard Wright (Devon, England) - See all my reviews
(REAL NAME)   
This review is from: Heat (Hardcover)
I was astonished when I saw the other reviews of this book. I think that Heat will appeal to anyone who is genuinely interested in cooking and, more particularly, in the history of cooking. Bill Buford starts by providing fascinating insights into the mechanics of a modern restaurant kitchen, interspersed with biographic sections on Mario Batali and Marco Pierre White. He goes on to describe his attempts at pasta making and butchery. Heat is both a memoir outlining Buford's developing obsession with cooking and a biography of Batali and White, and also a partial history of Italian cooking. All three strands are told with a journalistic and entertaining style. I honestly enjoyed the lengthy investigation into the egg's introduction into pasta-making. I believe that everyone with an interest in Italian food and restaurant cooking will enjoy this book.
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5 of 6 people found the following review helpful:
4.0 out of 5 stars Esoteric? Possibly. Worth the effort? Definitely, 1 May 2007
By N. Cox "I cook therefore I drink" (Surrey, England) - See all my reviews
(REAL NAME)   
This review is from: Heat (Hardcover)
Discouraged by the negative comments I found here I managed to locate a copy of Heat in a local library and borrowed that. Whilst I enjoyed the sections dealing with Batalli and Babbo, I thought the book came into its own when Buford made his way to Italy to round off his culinary education. His writing (and passion) reminded me of Jeffrey Steingarten.
I thoroughly enjoyed it
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Most Recent Customer Reviews

5.0 out of 5 stars Buford is Best!
Like one or two other reviewers here, I'm astonished at those who found Buford's compelling take on his apprenticeship in Batali's famous NY institution, Babbo a 'yawn'. Read more
Published 10 months ago by K. Johnston

5.0 out of 5 stars Outstanding: engrossing, great-writing
I'm staggered by the other reviews: were we reading the same book?

This was one of the best books I read all year. Read more
Published 11 months ago by R. J. M. Baines

3.0 out of 5 stars editor, edit thyself
This is a charming 200 page book. After that it becomes tedious and meandering and in the end a real slog to finish. Read more
Published 22 months ago by concerned reader

3.0 out of 5 stars Not cooked all the way through!
The starters are very good, the main course looks appetizing but disappoints and the desserts non-existent. Read more
Published on 16 Dec 2006 by Kerrigan J. A. Bethel

1.0 out of 5 stars Not very good at all
This was an awful book. It couldn't decide what it wanted to be: cook book, travelogue, biography, blog? Read more
Published on 6 Sep 2006 by John W. Kramer

1.0 out of 5 stars Yawn, yawn, yawn.
Food? Yawn. Bill Buford? Yawn. A book about food by Bill Buford? Well, I thought I'd give it a go, but it would take a far better writer than Bill to make this tired subject... Read more
Published on 27 Aug 2006 by H. Carlton

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