by Bill Buford · Editorial Anagrama · tapa blanda · ISBN 9788433974594
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In 'Heat', Bill Buford invites us to immerse ourselves in the world of haute cuisine, starting with a dinner at his home for Mario Batali, a renowned chef in New York. This encounter leads Buford to explore professional kitchens, working as an apprentice in Batali's restaurant, where he ascends through challenges and learnings. His journey takes him to Italy, where he collaborates with a butcher who recites Dante and learns the secrets of pasta, and finally to London, with the demanding Marco Pierre White. A personal and culinary exploration that reveals the demands and rewards of elite cuisine.
William Holmes Buford is an American author and journalist. He is the author of the books Among the Thugs and Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. Buford was previously the fiction editor for The New Yorker, where he is still on staff. For sixteen years, he was the editor of Granta, which he relaunched in 1979. He is also credited with coining the term "dirty realism."
