A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali.
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 on journeys 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.
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EUR 3,71
In U.S.A.
Descrizione libro Condizione: New. Codice articolo 4JSHAO004D05
Descrizione libro paperback. Condizione: New. New. Codice articolo 27-07367
Descrizione libro Soft Cover. Condizione: new. Codice articolo 9781400034475
Descrizione libro Condizione: New. Brand New. Codice articolo 9781400034475
Descrizione libro Condizione: New. Codice articolo 5087221-n
Descrizione libro Condizione: New. Buy with confidence! Book is in new, never-used condition. Codice articolo bk1400034477xvz189zvxnew
Descrizione libro Condizione: New. New! This book is in the same immaculate condition as when it was published 0.75. Codice articolo 353-1400034477-new
Descrizione libro Paperback. Condizione: new. Paperback. 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 Citys 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. Expanding on his August 2002 "New Yorker" article, Buford now offers a richly evocative chronicle of his experience as "slave" to Mario Batali in the small, chaotic, highest-standards kitchen of Batalis three-star New York restaurant, Babbo, and of his apprenticeships with Batalis former teachers. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9781400034475
Descrizione libro paperback. Condizione: New. . Codice articolo 52GZZZ00BLM0_ns