Top positive review
11 people found this helpful
Engrossing Mix of Biography, Memoir and Culinary History
on 3 October 2006
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.