Heat

Heat Author Bill Buford
ISBN-10 9780449015971
Year 2012-11-13
Pages 336
Language en
Publisher Appetite by Random House
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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.

Heat

Heat Author Bill Buford
ISBN-10 9781400043750
Year 2006-05-30
Pages 304
Language en
Publisher Vintage
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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.

Heat

Heat Author Bill Buford
ISBN-10 9781446414101
Year 2013-07-31
Pages 336
Language en
Publisher Random House
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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.

Heat

Heat Author Bill Buford
ISBN-10 9780307372055
Year 2009-05-29
Pages 336
Language en
Publisher Anchor Canada
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From one of our most interesting literary figures – former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs – a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook. Expanding on his James Beard Award-winning New Yorker article, Bill Buford gives us a richly evocative chronicle of his experience as “slave” to Mario Batali in the kitchen of Batali’s three-star New York restaurant, Babbo. In a fast-paced, candid narrative, Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from “kitchen bitch” to line cook . . . his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters . . . and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria. Heat is a marvelous hybrid: a memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-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. From the Hardcover edition.

Granta 26

Granta 26 Author Bill Buford
ISBN-10 0140123563
Year 1989-06-01
Pages 256
Language en
Publisher Penguin Books
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Gathers articles about travel in Uganda, the Sahara, the Sudan, China, Siam, Taiwan, Saigon, Italy, Warsaw, and Moscow

Granta 29

Granta 29 Author Bill Buford
ISBN-10 0140128638
Year 1989
Pages 256
Language en
Publisher Penguin Group USA
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Articles discuss exile, train travel, South Africa, Beirut, and Colombia, and are accompanied by photographs.

The Best of Granta Reportage

The Best of Granta Reportage Author Bill Buford
ISBN-10 UOM:39015032604301
Year 1993
Pages 424
Language en
Publisher Penguin Group USA
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Granta has long been recognized for its controversial and thought-provoking coverage of global issues. This collection of the best journalistic pieces written in the English language for Granta includes works by John le Carre, Ian Jack, James Fenton, Martha Gellhorn, and others.

Read On Life Stories

Read On   Life Stories Author Rosalind Reisner
ISBN-10 1591587662
Year 2009
Pages 175
Language en
Publisher Libraries Unltd Incorporated
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Offers descriptions of 450 published memoirs, grouped by such topics as setting, language, unusual childhoods, life in rural America, spiritual journeys, and family relationships.

Among the Thugs

Among the Thugs Author Bill Buford
ISBN-10 9780804150514
Year 2013-04-24
Pages 320
Language en
Publisher Vintage
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They have names like Barmy Bernie, Daft Donald, and Steamin' Sammy. They like lager (in huge quantities), the Queen, football clubs (especially Manchester United), and themselves. Their dislike encompasses the rest of the known universe, and England's soccer thugs express it in ways that range from mere vandalism to riots that terrorize entire cities. Now Bill Buford, editor of the prestigious journal Granta, enters this alternate society and records both its savageries and its sinister allure with the social imagination of a George Orwell and the raw personal engagement of a Hunter Thompson.

Make It Messy

Make It Messy Author Marcus Samuelsson
ISBN-10 9780385374194
Year 2015-06-09
Pages 224
Language en
Publisher Delacorte Books for Young Readers
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In this inspirational autobiography, world-famous chef and owner of Red Rooster Harlem, Marcus Samuelsson tells his extraordinary story and encourages young people to embrace their mistakes and follow their dreams. Based on his highly praised adult memoir, Yes, Chef, this young adult edition includes an 8-page black-and-white family photo insert. Marcus Samuelsson’s life and his journey to the top of the food world have been anything but typical. Orphaned in Ethiopia, he was adopted by a loving couple in Sweden, where his new grandmother taught him to cook and inspired in him a lifelong passion for food. In time, that passion would lead him to train and cook in some of the finest, most demanding kitchens in Europe. Samuelsson’s talent and ambition eventually led him to fulfill his dream of opening his own restaurant in New York City: Red Rooster Harlem, a highly acclaimed, multicultural dining room, where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. A place where anyone can feel at home. "'Step up to the challenge; don't avoid it. Win or lose, take the shot.' Samuelsson neatly serves up inspiration and food for thought."--Kirkus Reviews "The perfect book for teen foodies and a great choice for others, thanks to its . . . compelling story . . . and sound advice."--VOYA "A delightful read. . . .Samuelsson effectively connects his love of food to his personal journey."--School Library Journal From the Hardcover edition.