| Edition |
1st Vintage books ed. |
| Note |
"Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor"--Page 4 of cover. |
| Contents |
Dinner with Mario -- Kitchen slave -- Line cook -- Pasta-maker -- Apprentice -- Tuscan butcher -- Dinner with Mario. |
| Summary |
Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He 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.--From publisher description. |
| Subject |
Cooking, Italian -- Tuscan style.
|
|
Food -- Italy -- Tuscany.
|
|
Buford, Bill.
|
|
Batali, Mario.
|
|
Babbo Ristorante e Enoteca.
|
|
Batali, Mario. (OCoLC)fst01543847
|
|
Buford, Bill. (OCoLC)fst01502726
|
|
Babbo Ristorante e Enoteca. (OCoLC)fst00767667
|
|
Cooking, Italian -- Tuscan style.
(OCoLC)fst01753361
|
|
Food. (OCoLC)fst00930458
|
|
Italy -- Tuscany.
(OCoLC)fst01204477
|
| ISBN |
9781400034475 |
|
1400034477 |
|
