Heat

Resumen del libro

Bill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.

Heat is a marvellous hybrid: a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.

Biografía del autor

x{0026}lt;p x{0026}lt;strong Bill Bufordx{0026}lt;/strong nació en Baton Rouge, Louisiana, en 1954. Estudió en la Universidad de California y obtuvo una beca Marshall para proseguir sus estudios en el Kingx{0026} x02019;s College, en Cambridge. Fue el impulsor de x{0026}lt;em Grantax{0026}lt;/em , una de las más prestigiosas, influyentes e imaginativas revistas literarias contemporáneas, en su mítica época de los años ochenta, y desde 1995 ha sido editor y escritor del x{0026}lt;em New Yorkerx{0026}lt;/em . Su primer libro, x{0026}lt;strong x{0026}lt;em Entre los vándalosx{0026}lt;/em x{0026}lt;/strong , también fue publicado por Anagrama.x{0026}lt;/p