Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford
Sunday, December 31st, 2006
I am certainly an amateur in the kitchen. I have learned to become much more comfortable in the kitchen and have come to quite enjoy cooking. Every once and a while mr twoumbrellas and I like to try something a bit fancy: homemade cassoulet or pasta sauce. Crepes were fun; mustard was not. I need to follow a recipe. I don’t have a chef’s intuition about food combinations, tastes, or textures. But we have a good time and there is no pressure other than deciding where to eat when things don’t go as planned, which luckily isn’t too often.
Bill Buford’s Heat is a story about the average man who decides that he wants to learn what it takes to be a chef. As you begin the book, there is an understanding that Buford is slightly more than an amateur, if not in his skills at least in his palate. He begins his cooking adventure with Mario Batali, whose restaurant, Babbo, has three stars in New York. I had never heard of Batali before reading Heat, but apparently he was a pioneer of the “new” celebrity chef – not the traditional Julia Child, who became a household name; but the celebrity chef as rock star: a bad-ass demagogue of trendy food with an inflated ego. Batali transformed the Food Network (or according to Food Network, they transformed him) into its modern day spectacle, leaning a little towards food porn, where personality and presentation are more important than food, taste, or technique. Buford does present Batali as a rock star – luckily as the kind that everyone wants to believe in: lives too fast and too hard, drinks, eats, and parties harder than most thought humanly possible. What I appreciated about the celebrity Batali is that he seems to always have food and cooking at heart. We learn that the real celebrity chefs (i.e. the ones you don’t hear about because they are too busy to be television stars) see food and cooking as an art. I don’t think I thought about food that way until I read this book.
The book (as the subtitle suggests) takes the reader on a cooking adventure from the depths of a famous kitchen, with all its personalities, to Tuscany, where food is not an art but the living history of generations of Italians – the ghosts of families and traditions lingering in every bite. Buford writes eloquently yet personally throughout the book. While a kitchen slave at Babbo, he gets humilated, stressed, burnt, sliced, and a thorough education of what is necessary to make a three star kitchen. There are few secrets left and I will think twice before I am quick to order specials (particularly if I think they could have come from the trash). Buford also skillfully addresses food history and even some techniques that I was able to take away from the book and use in my own kitchen.
The book focuses on Italian cooking (Babbo is an Italian restaurant) and the focus made for a stronger book. He doesn’t ignore other styles of cooking (there are some elements of French vs. Italian styles) but the focus gives the book a greater roundedness where I didn’t feel like I was just following some guy around who was able to quit his day job (writer for the New Yorker) to work for free for a year or so in the kitchen. The book wasn’t about him. It was about the food, the history, the restaurant business, and an almost mythical Mario Batali.

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