Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Thorndike Biography) Hardcover – Large Print, 8 Nov 2006
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"It's a brilliant book, a high-brow kitchen soap opera" (Daily Telegraph)
"I lingered over every sentence like a heavily truffled risotto" (Anthony Bourdain)
"I have never read a funnier or more authentic account of the making of a serious cook. Give Mr Buford three stars" (Peter Mayle)
"A dazzling and fun account of two magnificently mad years" (Guardian)
"With an endlessly inquisitive mind writes with great humour ... I suspect it might become a kitchen classic. It deserves to" (Ray Connelly Daily Mail) --Ce texte fait référence à l'édition Paperback.
'Heat is by far the funniest, most passionately felt and intensely flavoured piece of writing about food, its possibilities and its culture, you are likely to read' - Tim Adams, Observer --Ce texte fait référence à l'édition Paperback.See all Product Description
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Top Customer Reviews
I thoroughly enjoyed it
Love it so much have bought it for friends and family. It is laugh out loud funny as well as informative and beautifully written.
This was one of the best books I read all year. Halfway through it, I was phoning friends to recommend it, and have since bored countless people at parties by raving about it.
Fantastically written, laugh-out-loud funny, fascinating about a New York journalist who interviews a chef, wants to know more and starts work in a professional kitchen.
He then gets the bug; or rather, goes more than a little loopy obsessive: works nights, gives up his job, moves to Italy to learn to make pasta, comes back, moves to Italy to learn how to butcher a pig... And so one, so on.
Levels of drinking, decadence & utter, complete, insanity even Hunter S Thomson (who has a walk-on part) would be daunted by, all based on a totally absorbing discussion of food and what we have lost in terms of quality of eating and quality of life as a result. There is even the odd recipe thrown in too.
The fact is some of the best writing around doesn't hurt: fluent, vivid - and hysterical.
I agree it does go on: the last few chapters flag. And, yes, some of the historical research gets a bit dull.
But who cares: the sheer pace, vividness insight into life rarely seen and flair make it totally worth while.
One for good obsessives
The first one-third or so of the book was an excellent insight into the workings and tricks of the trade of a flourishing famous New York restaurant run by a larger than life aberrant celebrity chef.And there it petered out - lost in a mass of not very interesting debate on the question of " Jus versus Sauces" and other such culinary wranglings. What a shame!
Most Recent Customer Reviews
I loved this book- essential reading for any chef de cuisine it captures the life both in New York and Italy. Excellent.Published 5 months ago by Martin Dwyer
I'm a chef. I make people read this to understand why I do what I doPublished 8 months ago by Ross Williams
Well worth reading, good Insight to the world behind providing your food and why so done would want to do thisPublished on 5 Sept. 2013 by Leila Ferguson
Well written book of how a non-professional but keen amateur cook tried his hand in the professional kitchen. Read morePublished on 8 Feb. 2013 by oldbird
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 morePublished on 23 May 2010 by Jim
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 morePublished on 22 April 2010 by J. Cerone