- Hardcover: 336 pages
- Publisher: Jonathan Cape; First edition edition (13 July 2006)
- Language English
- ISBN-10: 022407184X
- ISBN-13: 978-0224071840
- Product Dimensions: 23.6 x 15 x 3.8 cm
- Average Customer Review: 3.5 out of 5 stars See all reviews (11 customer reviews)
- Amazon Bestsellers Rank: 508,589 in Books (See Top 100 in Books)
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Product Description
Review
A "GLOBE & MAIL" BEST BOOK OF 2006
A "NEW YORK TIMES" NOTABLE BOOK OF 2006
"Sharing Buford's table talk is a pleasure not to be passed up." -- Michael Redhill, "The Globe and Mail
"
""Heat "is a book about obsession, written by a man in the grip of one. It is fuelled by food, but food is not its only subject -- love, sex, comradeship, terror and pain are all part of the story too." --"The Telegraph"
"A dazzling and funny account of two magnificently mad years." --"The Guardian"
"[Buford] excels at vibrantly colourful descriptive writing. . . . What shines through is the story of Bill Buford falling in love with food, and his passionate journey of learning." --"Vancouver Sun
" "it is clear that Buford can hold his own with anyone in the foodie pedantry stakes.... "Heat" is a subtle, expletive-heavy, genuine account of a writer's engagement with food.... [an] ultimately nourishing book." ""--"Times Literary Supplement"
"A messy, brilliant book,
A "NEW YORK TIMES" NOTABLE BOOK OF 2006
"Sharing Buford's table talk is a pleasure not to be passed up." -- Michael Redhill, "The Globe and Mail
"
""Heat "is a book about obsession, written by a man in the grip of one. It is fuelled by food, but food is not its only subject -- love, sex, comradeship, terror and pain are all part of the story too." --"The Telegraph"
"A dazzling and funny account of two magnificently mad years." --"The Guardian"
"[Buford] excels at vibrantly colourful descriptive writing. . . . What shines through is the story of Bill Buford falling in love with food, and his passionate journey of learning." --"Vancouver Sun
" "it is clear that Buford can hold his own with anyone in the foodie pedantry stakes.... "Heat" is a subtle, expletive-heavy, genuine account of a writer's engagement with food.... [an] ultimately nourishing book." ""--"Times Literary Supplement"
"A messy, brilliant book,
The Guardian, July 15th 2006
‘a dazzling and fun account of two magnificently mad years’.
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Customer Reviews
Most Helpful Customer Reviews
26 of 29 people found the following review helpful
Format: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.
10 of 11 people found the following review helpful
Format: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.
6 of 7 people found the following review helpful
Format: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
I thoroughly enjoyed it
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Most Recent Customer Reviews
A brilliant account of life as a "slave's slave"
Nearing his fiftieth birthday, writer Bill Buford quits his job on the New Yorker magazine to work as a chef in a famous New York restaurant. Read more
Published on 23 May 2010 by J A C Corbett
This works on many levels
This was a truly enjoyable book. Recommended by a friend, it seems many in the food and wine business have enjoyed the book and say that the back room kitchen descriptions are... Read more
Published on 22 April 2010 by J. Cerone
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 on 23 Aug 2008 by K. Johnston
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
This was one of the best books I read all year. Read more
Published on 13 Aug 2008 by R. J. M. Baines
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 on 10 Sep 2007 by concerned reader
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 DOPPLEGANGER
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
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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