Name: Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
Price: 36.30 NZD
Availability: InStock
Author: Bill Buford
ISBN: 9781400034475

portada Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)

Type

Physical Book

Author

Bill Buford

Publisher

Vintage

Year

2007

Language

English

Pages

336

Format

Paperback

Dimensions

20.2 x 13.9 x 1.9 cm

Weight

0.25 kg.

ISBN

1400034477

ISBN13

9781400034475

Synopsis "Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage) "

The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York City's most popular and revolutionary Italian restaurants.Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor. The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen.

Bill Buford

(Author)

View Author's Page

Bill Buford es un escritor y periodista estadounidense nacido en 1954 en Baton Rouge, Luisiana. Estudió Literatura en la Universidad de California, Berkeley, y obtuvo una beca Marshall para completar sus estudios en el King’s College, Cambridge. Fue editor fundador de la revista Granta desde 1979 hasta 1995, y desde entonces colabora con The New Yorker como editor y escritor. Su trayectoria combina el periodismo, la narrativa de no ficción y una curiosidad voraz por lo urbano, lo social y lo culinario.

Entre sus obras más conocidas está Among the Thugs (1991), un libro-testimonio en el que se interna durante años en la violencia del hooliganismo futbolístico británico; y Heat (2006), una inmersión literal en la cocina —lavando platos, cortando carne, trabajando en restaurantes— que mezcla gastronomía, cultura y reflexión personal. Su capacidad para describir mundos extremos —desde hinchadas violentas hasta cocinas frenéticas— con honestidad, detalle y pulso narrativo le ha dado un lugar destacado entre los escritores de no-ficción contemporáneos.

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