Read: “Heat”

Read: “Heat”

As I said in the previous post, one of the books I brought on vacation is called “Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany” and is written by Bill Buford, a former fiction editor at The New Yorker.

The book is his memoir of what started out as his attempt to learn what it was like to work in and run a restaurant and to become a better cook. In the end, it turned into an obsession to truly understand Italian cooking and to gain the kind of insight into food and its preparation that was handed down for millennia by people who lived close to the land and to the source of their food.

Many people will pick up the book because of its association with Mario Batali, the famed Italian chef of the “Food Network,” and while he plays a prominent role, it is not a book about him. Batali is one of a handful of figures—all larger than life—who lead Buford on his journey of discovery.


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Written by
Domenico Bettinelli