Heat Hardcover – 13 Jul 2006
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"Gastro-memoirs can be clichéd, but Bill Buford has injected lyricism and authenticity into the format." -- Vogue Magazine
"Its funny and very well-written." -- The Observer
"a story of seared flesh and unadulterated pork butchery"
-- Scotsman: Saturday Fiction Round Up. Rev by Elizabeth Luard
'The author is a world-class wordsmith.' -- The Economist
'one of the most evocative testaments to our - and his - current obsession.' - Steven Shaplin -- London Review of Books
Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. -- Anthony Bourdain on Amazon.com
crackles with energy, erudition and cinematic narration
-- Financial Times
Funny, well written and slightly exhausting -- The Observer
Its a messy, brilliant book, a high brow kitchen soap opera -- The Telegraph, July 15th 2006
a dazzling and fun account of two magnificently mad years. -- The Guardian, July 15th 2006
In the tradition of Orwell's Down and Out in Paris and London and Anthony Bourdain's Kitchen Confidential, a brilliant book about working in the kitchen of one of New York's most fashionable restaurants and with one of its most charismatic chefs. (2003-10-17)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 6 months ago by Martin Dwyer
I'm a chef. I make people read this to understand why I do what I doPublished 9 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