In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo's kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. Heat is the chronicle-sharp, funny, wonderfully exuberant-of his time spent as Batali's "slave" and of his far-flung apprenticeships with culinary masters in Italy. “There’s too much rosemary on this grous, it’s like eating a herb garden.Bill Buford-author of the highly acclaimed best-selling Among the Thugs- had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali's three-star New York restaurant, Babbo, Buford grabbed it. What I didn’t like was the complaining done about the food by Marco Pierre White about his own food at his own restaurant, not tasting up to his standards while he’s having a meal with the author doesn’t make for a great dinner partner. Bill later goes to another town in the hills of the Chianti region to learn about being a butcher from one that always quotes Dante, who insists that all food originated from Tuscany. While in Italy, Bill learns how to make pasta from the same woman that Batali learned from in a town in Emilia-Romania region. Through his budding friendship with Mario Batali, Bill decides to take Batali’s advice that he should go to Italy to learn about the basics of Italian food with no return date.
After working at Babbo for 8 months, Bill decides to quit his day job at the newspaper to continue working in the kitchen full-time. He writes about his hours that he has to work, the treatment he receives by his coworkers being a new person, and the treatment of the “Latins” who come from both Central and South America. Over the time that he works at the restaurant, Bill writes about his time there as he befriends his coworkers and a biography on Batali from his beginnings to the present time. He has Bill start at Babbo, his restaurant, as a prep cook.
He gets a position in one after hosting a dinner that he invited a friend of a friend to come over, which happens to be Mario Batali. The author Bill Bufford, a writer for the New York Times, decides to write about the underbelly of professional kitchens by working in one himself. A great adventure of culinary self-discovery.
0 kommentar(er)
