Heat is a marvelous hybrid: a memoir of Buford's kitchen adventure, the story of Batali's amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. Of preparing game in London, and making handmade pasta at an Italian hillside trattoria. and his immersion in the arts of butchery in Northern Italy, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters. In a fast-paced, candid narrative, Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook. From one of our most interesting literary figures - former editor of Granta, former fiction editor at "The New Yorker," acclaimed author of Among the Thugs - a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.Įxpanding on his James Beard Award-winning "New Yorker" article, Bill Buford gives us a richly evocative chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo.
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