summersale2015 Hier klicken mrp_family Liebeserklärung Cloud Drive Photos SonyRX100 Learn More blogger Kühlen und Gefrieren Fire HD 6 Shop Kindle Artist Spotlight SummerSale
Heat und über 1,5 Millionen weitere Bücher verfügbar für Amazon Kindle. Erfahren Sie mehr
  • Statt: EUR 15,00
  • Sie sparen: EUR 2,05 (14%)
  • Alle Preisangaben inkl. MwSt.
Nur noch 4 auf Lager (mehr ist unterwegs).
Verkauf und Versand durch Amazon.
Geschenkverpackung verfügbar.
Heat: An Amateur's Advent... ist in Ihrem Einkaufwagen hinzugefügt worden
+ EUR 3,00 Versandkosten
Gebraucht: Gut | Details
Verkauft von Sunrise Books Ltd
Zustand: Gebraucht: Gut
Kommentar: Wir sind bestrebt nach Deutschland innerhalb von 5 Tagen zu liefern! (vorbehaltlich Zollverzögerungen). Cover image and publication date may vary. Paperback; English language; good condition. Ihr Buch wird sicher verpackt und unverzüglich von unserem Lager im Vereinigten Königreich verschickt.
Ihren Artikel jetzt
eintauschen und
EUR 0,10 Gutschein erhalten.
Möchten Sie verkaufen?
Zur Rückseite klappen Zur Vorderseite klappen
Anhören Wird wiedergegeben... Angehalten   Sie hören eine Probe der Audible-Audioausgabe.
Weitere Informationen
Alle 3 Bilder anzeigen

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-maker and Apprentice to a Butcher in Tuscany (Englisch) Taschenbuch – 5. Juli 2007

4 Kundenrezensionen

Alle Formate und Ausgaben anzeigen Andere Formate und Ausgaben ausblenden
Amazon-Preis Neu ab Gebraucht ab
Kindle Edition
"Bitte wiederholen"
Gebundene Ausgabe
"Bitte wiederholen"
EUR 1,48
"Bitte wiederholen"
EUR 12,95
EUR 9,23 EUR 0,75
56 neu ab EUR 9,23 18 gebraucht ab EUR 0,75

Hinweise und Aktionen

  • Buch Sommerangebote: Entdecken Sie unsere bunte Auswahl an reduzierten Hörbüchern und englischen Büchern für den Sommer. Hier klicken.

Jeder kann Kindle Bücher lesen — selbst ohne ein Kindle-Gerät — mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.


  • Taschenbuch: 336 Seiten
  • Verlag: Vintage; Auflage: Vintage (5. Juli 2007)
  • Sprache: Englisch
  • ISBN-10: 0099464438
  • ISBN-13: 978-0099464433
  • Größe und/oder Gewicht: 12,9 x 2,1 x 19,8 cm
  • Durchschnittliche Kundenbewertung: 4.0 von 5 Sternen  Alle Rezensionen anzeigen (4 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 83.186 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

Mehr über den Autor

Entdecken Sie Bücher, lesen Sie über Autoren und mehr


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, 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.

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.


"It's a brilliant book, a high-brow kitchen soap opera" (Daily Telegraph)

"I lingered over every sentence like a heavily truffled risotto" (Anthony Bourdain)

"I have never read a funnier or more authentic account of the making of a serious cook. Give Mr Buford three stars" (Peter Mayle)

"A dazzling and fun account of two magnificently mad years" (Guardian)

"With an endlessly inquisitive mind writes with great humour ... I suspect it might become a kitchen classic. It deserves to" (Ray Connelly Daily Mail)

Alle Produktbeschreibungen

Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?

In diesem Buch

(Mehr dazu)
Ausgewählte Seiten ansehen
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Rückseite
Hier reinlesen und suchen:


4.0 von 5 Sternen
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Sterne
Alle 4 Kundenrezensionen anzeigen
Sagen Sie Ihre Meinung zu diesem Artikel

Die hilfreichsten Kundenrezensionen

5 von 6 Kunden fanden die folgende Rezension hilfreich Von M. T. Tesch am 18. Juni 2007
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.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Format: Taschenbuch
Working as a professional cook in a real restaurant kitchen is very different from what TV shows make you believe. Having read this book you might actually understand why in a real kitchen the word "TV cook" is sometimes used as an insult. A lot of people unfortunately confuse these two worlds. I made this mistake myself when I was inspired by re-runs of a TV show called "Es muss nicht immer Kaviar sein". Being an apprentice had absolutely nothing in common with anything I'd seen before. As a real cook you cannot take prepared food out of a drawer while you chat with celebrities and you have to cook whatever people order. I recommended this book to some cooks (some of them former cooks actually) and none of them wanted to read Buford's confessions because my description sufficed to convince them that everything Buford writes is true. Still I recommend his work and I recently also did so on Here I repeat: Buford is a cook who reveals what TV presenters (or in German English: "showmasters") don't dare to ask. If you managed to survive that there is no real Santa Claus you mustn't be afraid to read Buford either.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Format: Taschenbuch Verifizierter Kauf
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.


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
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
6 von 15 Kunden fanden die folgende Rezension hilfreich Von le pâtissier am 10. Oktober 2006
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!
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen

Die hilfreichsten Kundenrezensionen auf (beta) 281 Rezensionen
330 von 343 Kunden fanden die folgende Rezension hilfreich
A Delightful Grease-Fire of a Book 18. Juni 2006
Von M. T. Campos - Veröffentlicht auf
Format: Gebundene Ausgabe
I don't go to restaurants. I don't watch FOOD Channel. I don't even order take-out. I'm just a pizza and burger guy with an occasional side trip to Taco Bell for my veggies. So why was I reading this book?

My lunch partner was reading this weirdly yellow hardback and slowly choking on his burrito as he chuckled through Page 230 where the author had become a walking grease fire. Now, I can understand the humor behind being lit up like a Christmas tree in my kitchen (I'd done that after turning on the burners without removing my Hungryman TV dinner carton on top of it.) But a whole book of such mishaps?

Ah, my friend urged this book on me and predicted I'd be converted! He would be able to persuade me to go to an eatery that didn't have paper boats of onion rings or plastic packets of mayo. I would want to eat ramps (huh?) and autumn squash! I would want to eat fennel pollen!!

And he was right! I was plastered to this book for the next week and a half. Buford started his quest to understand what goes on behind the professional kitchen, in Mario Batali's restaurant, Babbo. He offers himself as an unpaid servant. He promptly cuts himself while deboning ducks and hunting for their "oysters."

And his whole world is never the same again. After months of culinary bondage, he flies to Italy to roll pasta with Betta (why you make pasta like an old woman, eh?) and butcher tall cows with warbling Dario and carve thighs with the Maestro (of the Monster Hands) in Tuscany.

I suffered with him as Molto Mario roots in trash cans, retrieving celery leaves and lamb kidneys that shouldn't have been tossed in the garbage. I puzzled over the importance of broccoli floret heads to customers. I winced as he burned himself --- dropping ribs in popping olive oil--- by hand. (There's some tremendously good, bloody vivid descriptions of Buford's kitchen's injuries.) Its almost like reading a Clive Barker book with lard and chickpeas!

I laughed as he hauls a whole pig (not a mere piglet) to his home in Manhattan so he can butcher it. I cackled as he drops munchkin pasta on the floor-- trying to roll it to impossible thinness. I marveled at how Buford "touched" meat for "doneness" and the resemblance of tortellini pasta to "innie" belly buttons. I snickered at the almost pornographic way . . . sausages were made. I groaned at creepy Riccardo and the ever-swelling polenta.

This book is pullulating with such jewels. And I haven't even spoken of the bizarre personalities behind that reduction of liver in butter sauce. There's Mario Batali, bigger than life and much engaged with pig fat. Marco Pierre White and his restaurant empire and his tasty thoughts on the aging of game birds. Yuck! Then there's the sous chefs, the prep chefs, the grill guys and the pasta guys. All fascinating and as unforgetttable, in their way, as Batali and White's tantrums! Andy and Frankie, Memo, Tony Liu and Alex with their dreams of owning their own restaurants. The clan of Latin cooks and servers who inexplicably all come from the same town . . .

Read this book. Even if you're not a foodie. Even if your idea of fine dining is a tin of sardines on instant rice! You'll love every minute of it. 5 Stars Plus Plus Plus!
110 von 117 Kunden fanden die folgende Rezension hilfreich
Von J. V. Lewis - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
This is one of the most entertaining books I have ever read. The fact that it is about kitchens and food and chefs, etc. hardly matters: it is, first and last, a swashbuckling adventure in which our hero, the author, driven by curiosity and some unreasonable lust for kitchen skills, faces the heat in the kitchens of a couple of the most outsized, megalomaniacal chefs in the world and in a butcher shop in Italy. There is gossip of rare incision, gory details that beggar fiction, scenarios beyond the imagination of theater, all falling over each other pell-mell because Bill Buford's lust for skills and experience is like a locomotive and his writing is brilliant.

His humility is the subject, really. It makes the story possible, makes the humor irresistable, puts him in situations that most of us are too proud to ever experience, and gives his prose the most winning lightness and warmth. By the end of the book, which I lamented like I was losing a pal, it became clear that Buford is a sort of modern-day Don Quixote, venturing forth into the unkown driven by a vague but powerful sense of childlike curiosity... actually, maybe he is the Elephant Child, repeatedly spanked by the grownups for his "Satiable Curtiosity"... or maybe he's a new breed of Late-Empire reporter, dutifully recording the vicissitudes of our wealth-enabled excesses from the foxholes of gluttony. Fact remains that he has shown us something keenly observed, something that is right under our noses but almost invisible, and he has done it so well because he is so omnivorous in his hunger for experience and so teachable. Here's another stab at describing Mr. Buford: he is the anti-Bond, in no way jaded, un-blinkered by savoir-faire, open to the world, and fantastically observant as a result.

This is great reportage, great story-telling, great humor... I strongly recommend it, especially if you loved Kitchen Confidential and The Reach of a Chef. Outstanding.
47 von 54 Kunden fanden die folgende Rezension hilfreich
Mostly entertaining but not satiating 5. Juni 2007
Von Westley - Veröffentlicht auf
Format: Gebundene Ausgabe
Bill Buford decided in his early forties to ditch his job as a successful New Yorker editor to enter the world of food. What started with a simple assignment to write a magazine story on Mario Batali, the reknowned Food Network chef, ended up taking him to Italy and becoming a cook. "Heat" details this journey, including the back stories of numerous chefs and foodies with whom Buford ending up working, such as Batali.

The book is entertaining for the most part; hearing about the difficulties of being a line cook in a three-star New York restaurant is certainly interesting. Buford started at the bottom by prepping, including spending hours dicing carrots only to have them thrown out because they were done incorrectly. The book certainly conveys the message that great food requires precision and working in these kinds of restaurants is brutal. Of course, we've seen this same idea before in numerous other "insider" books.

What sets "Heat" slightly apart is the path that Buford takes. When he first starts cooking, he's the "kitchen b*tch" in Batali's Babbo Italian restaurant, and you really don't think he'll make it for more than a few months. However, he becomes enthralled with food, in particular homemade authentic Italian food. He becomes convinced that he has to follow Batali's lead and spend time as an intern in Italy, first learning pasta and then working for a famous Tuscan butcher.

Buford meets some interesting characters along the way and tells some fun stories. However, I could never shake the feeling that Buford was just playing a role. Indeed, he tries to downplay the fact that he entered this world as a writer - we don't get the full explanation of why he started in Batali's kitchen (i.e., to write a story) until page 141. In addition, he's supposed to be an underling in Batali's kitchen, yet several times he's invited to meals with Batali and treated as something different than the lowest ranking cook in the kitchen. Perhaps this complaint is quibbling, but it broke the tone for me enough to dock the book a star. Foodies of all sorts will probably enjoy reading this book and may even learn a few things, but I still found it strangely unsatisfying.
13 von 13 Kunden fanden die folgende Rezension hilfreich
I was there. Kitchen accounts as honest as it gets. 15. Dezember 2006
Von L. Quiroga - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
I loved reading this book. I happened to overlap my time working the pastry department at Babbo with Mr.Buford's internship there. He illustrates life in that kitchen in such beautiful, humorous, and brutally honest detail, it made me very nostalgic for those days. I worked primarily during the day I only had my trial-by-fire one night a week during service. Pastry was not nearly as brutal as what the line cooks underwent but it was stressful enough for someone inclined towards production. It was gift for me to work alongside such colorful and gifted cooks. I moved on from the Babbo kitchen after one year but to this day, it's one of my fondest work experiences and I have only respect for the people I met there. The book on whole was highly entertaining and engaging. I'd recommend to everyone.
14 von 15 Kunden fanden die folgende Rezension hilfreich
The Intern 25. Oktober 2006
Von MICHAEL ACUNA - Veröffentlicht auf
Format: Gebundene Ausgabe
Somewhere around the middle of his life, Bill Buford decided that he wanted to escape the confines of a writing job at the "New Yorker" and offer himself up to Mario Batali at the super-chic restaurant Babbo as an intern: as in hard work, long hours and no pay. This is dedication on the one hand and a fulfillment of his lifelong interest/fascination with Food: its history, its preparation, its art as well as its business and technical side on the other.
In "Heat" Buford offers up a Memoir/Diary of his time at Babbo (he aptly calls this his "Kitchen Slave" days) as well as his trek to Tuscany to learn the art of Pasta and to Panzano to apprentice himself to the most famous butcher in Italy, Dario Cecchini.
As someone who has spent most of my life in and around the food business, I recognize so much of what Buford relates: "When I made the decision to become a Chef, I accepted I would never claim a sick day for the rest of my life. It's one of the sacrifices of my calling."
And while working the Grill station at Babbo, Buford waxes poetically: "The Grill Station is Hell. You stand at it for five minutes and you think this is what Dante had in mind. It is in a dark hot corner--hotter than any spot in the kitchen, hotter than anywhere else in your life" Or when Frankie at Babbo explains to Buford the simple pleasure of preparing food: "You make the food, (Frankie) said." "The simple good feeling he was describing might be akin to what you'd experience making a toy or a piece of furniture, or maybe even a work of art...this is an elementary thing that is seldom articulated."
Along with the Memoir musings, Buford also goes into the history of food. For one: When did the Italians begin to use Eggs to bind the flour for Pasta? Or when Caterina de Medici left Italy for France did she indeed take all of the Italian Court recipes and Cooks and began the French Cooking tradition? Good questions, easy to answer? Not really and Buford's investigation is fascinating.
Bill Buford has written a terrific book covering all manner of real-life experiences as well as relating his investigations of and on the philosophy and history of all manner of food, social and moral topics. But at the center of "Heat" stands the man Buford himself: committed, dedicated, funny, resourceful and witty as hell.
Waren diese Rezensionen hilfreich? Wir wollen von Ihnen hören.