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by Bill Buford | Cooking, Food & Wine
Registered by spy-there of Zürich, Zürich Switzerland on 7/12/2013
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status (set by AnonymousFinder): to be read


2 journalers for this copy...

Journal Entry 1 by spy-there from Zürich, Zürich Switzerland on Friday, July 12, 2013

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An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.

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. (from Amazon)
 


Journal Entry 2 by spy-there at Limmatlädeli, Limmatstrasse 259 in Zürich, Zürich Switzerland on Friday, July 12, 2013

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Released 3 yrs ago (7/12/2013 UTC) at Limmatlädeli, Limmatstrasse 259 in Zürich, Zürich Switzerland

WILD RELEASE NOTES:

The cook from Limmatlädeli quits her job and had a farewell BBQ on the roof terrace. I wrapped the book into an oven bag, enclosed some herbs and released it on the grill, at about 220°. This is Vegania's Taekwondo-contribution for the Bookcrossing Olympics


Journal Entry 3 by wingAnonymousFinderwing at Zürich, Zürich Switzerland on Saturday, August 31, 2013

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;-)) 


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