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

Buford, Bill

3,9

24.583 calificaciones proporcionadas por Goodreads

9781400034475: Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage) [Idioma Ingl�s]

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ISBN 10: 1400034477 ISBN 13: 9781400034475

Editorial: VINTAGE, 2007

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Unusual book

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Cr�ticas:

"Buford develops a superbly detailed picture of life in a top restaurant kitchen. . . Heat is a sumptuous meal." --The New York Times"Delightful. . . . Charming. . . . [Buford's] style is . . . happily obsessed with a weird subculture, woozily in love with both cooking and the foul-mouthed, refined-palette world of the chef." --The Washington Post Book World"Exuberant, hilarious, glorying in its rich and arcane subject matter, Heat is Plimptonesque immersion journalism. . . . With Heat, we have a writer lighting on the subject of a lifetime." --The Los Angeles Times Book Review

Rese�a del editor:

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.

. NOTA: El libro no est� en espa�ol, sino en ingl�s.

"Sobre este t�tulo" puede pertenecer a otra edici�n de este libro.

EditorialVINTAGE
A�o de publicaci�n2007
ISBN 10 1400034477
ISBN 13 9781400034475
Encuadernaci�nTapa blanda
N�mero de p�ginas318
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  24.583 calificaciones proporcionadas por Goodreads

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

Buford, Bill

Publicado por Vintage (2007)

ISBN 10: 1400034477 ISBN 13: 9781400034475

Nuevo paperback Cantidad disponible: 1

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Descripci�n paperback. Condici�n: New. New. N� de ref. del art�culo: 27-07367

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

Buford, Bill

Publicado por Vintage (2007)

ISBN 10: 1400034477 ISBN 13: 9781400034475

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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Buford, Bill [Paperback ]

Buford, Bill

Publicado por Vintage (2007)

ISBN 10: 1400034477 ISBN 13: 9781400034475

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

Bill Buford

Publicado por Penguin Random House (2007)

ISBN 10: 1400034477 ISBN 13: 9781400034475

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Heat : An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany

Buford, Bill

Publicado por Vintage (2007)

ISBN 10: 1400034477 ISBN 13: 9781400034475

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GreatBookPrices
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Heat (Paperback)

Bill Buford

Publicado por Random House USA Inc, New York (2007)

ISBN 10: 1400034477 ISBN 13: 9781400034475

Nuevo Paperback Cantidad disponible: 1

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Grand Eagle Retail
(Wilmington, DE, Estados Unidos de America)

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Descripci�n Paperback. Condici�n: 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. N� de ref. del art�culo: 9781400034475

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