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Tauschen Sie jetzt Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage) gegen einen Amazon-Gutschein in Höhe von EUR 0,25 ein - einlösbar für Tausende von Artikeln bei Amazon.de. Entdecken Sie mehr eintauschbare Bücher im Bücher Trade-In Shop. Bitte beachten Sie die Teilnahmebedingungen.
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Amazon.com
Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne Durham
Guest Reviewer: Anthony Bourdain
Anthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.
Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado-masochistic fun. Buford not only accurately and hilariously describes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook.
-- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Guest Reviewer: Anthony Bourdain
Anthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado-masochistic fun. Buford not only accurately and hilariously describes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook.
Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight.
Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
-- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
From Booklist
Buford idolizes Mario Batali, whose wildly successful New York restaurants and ubiquitous cable television shows have transformed the way Americans conceive of Italian food. As Buford presents him, Batali, whose language swings between the vulgar and the obscene, is a walking encyclopedia of Italian food lore and a chef of estimable prowess in many kitchens. He is also a man given to excessive consumption of the contents of his own and others' larders and wine cellars. Determined to make himself competent as a chef, under his mentor's direction, Buford works the various stations in one of Batali's restaurant's kitchens, and he discovers how New York restaurants, no matter what their putative ethnic background, are in fact run by Latin American line cooks with astounding dedication to very demanding work. Buford's long Italian sojourn teaches him first the ins and outs of pasta making and then the technical proficiencies of a Tuscan butcher. Buford's mastery of the stove is exceeded only by his deft handling of English prose. Mark Knoblauch
Copyright © American Library Association. All rights reserved -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Copyright © American Library Association. All rights reserved -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
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5 von 6 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
Bill Buford's book Heat is an excellent book full of passion for life and good food. reading about the new yorker's writer's journey to culinary expertise is a treat. read, enjoy and cook afterwards. If you love cooking, you will love heat.
Format:Taschenbuch
I really read a lot and I love cooking. This is my book of the year 2008 so far.
With "Heat" Bill Buford delivers a very well written and tasty cocktail of biographical detail on all the main and supporting actors in his adventure into the world of good food.
My own profession as a food photographer and writer sometimes reminds me of an adventure into the world of professional kitchens, butcher shops, bakeries, vine yards. You meet all these interesting characters all the time and you eat and drink well.
I can recommend this book to everyone who loves biographies of crazy, passionate and or unusual people with strong opinions.
I can also recommend the book for people who do not already know their way around a professional kitchen and want to learn the basics.
Until I read this book I did not know that "journalist-turning-cook" is as common a genre as "boy-meets-girl" and this is the first of its kind.
5 stars.
Frank
PS: I also read the German version of this book, but I prefer the English original. The translation is very good technically but has not got the rhythm and flow of Bill Bufords writing
With "Heat" Bill Buford delivers a very well written and tasty cocktail of biographical detail on all the main and supporting actors in his adventure into the world of good food.
My own profession as a food photographer and writer sometimes reminds me of an adventure into the world of professional kitchens, butcher shops, bakeries, vine yards. You meet all these interesting characters all the time and you eat and drink well.
I can recommend this book to everyone who loves biographies of crazy, passionate and or unusual people with strong opinions.
I can also recommend the book for people who do not already know their way around a professional kitchen and want to learn the basics.
Until I read this book I did not know that "journalist-turning-cook" is as common a genre as "boy-meets-girl" and this is the first of its kind.
5 stars.
Frank
PS: I also read the German version of this book, but I prefer the English original. The translation is very good technically but has not got the rhythm and flow of Bill Bufords writing
6 von 15 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
This book reads like a term paper written by an overly diligent student who's not really interested in his subject. The author erratically jumps from one topic to another to demonstrate that he has really done lots and lots of research and travelling. The result lacks insight, excitement and passion.
Of course anybody seriously interested in the world of food and cuisine already knows how a professional kitchen ticks. Much better books about journalists' work experiences have been written - experiences in greater restaurants!: e.g. Andrew Todhunter's "A Meal Observed". This author worked serveral months at the legendary Taillevent in Paris (3 Michelin stars).
Read the latter and forget HEAT! The cover whets one's appetite but what follows leaves the reader hungry. Very hungry in fact!
Of course anybody seriously interested in the world of food and cuisine already knows how a professional kitchen ticks. Much better books about journalists' work experiences have been written - experiences in greater restaurants!: e.g. Andrew Todhunter's "A Meal Observed". This author worked serveral months at the legendary Taillevent in Paris (3 Michelin stars).
Read the latter and forget HEAT! The cover whets one's appetite but what follows leaves the reader hungry. Very hungry in fact!
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