Heat: An Amateur Cook in a Professional Kitchen

A beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York City's most popular and revolutionary Italian restaurants. His desire to learn first-hand the experience of restaurant cooking propels him on an adventure that brings him to Italy to discover the secrets of pasta-making and how to properly slaughter a pig. Throughout, Buford details the complex aspects of Italian cooking and its history, creating an engrossing narrative filled with insight and humor.