Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)

by Bill Buford | Biographies & Memoirs |
ISBN: 9781400034475 Global Overview for this book
Registered by daniellechonody of Dallas, Texas USA on 4/30/2008
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5 journalers for this copy...
Journal Entry 1 by daniellechonody from Dallas, Texas USA on Wednesday, April 30, 2008
Just started reading. A memoir about cooking in Tuscany

Journal Entry 2 by msjoanna from Columbia, Missouri USA on Thursday, June 12, 2008
I tried to journal this before, but it didn't take.

I got this as part of a bookray. The participant list (from the note inside the book):

msjoanna -- me!

I'll get to this soon, then send it along to bookpatch.

Journal Entry 3 by msjoanna from Columbia, Missouri USA on Monday, July 14, 2008
I really wanted to like this book more than I did. In general, I like food writing, am interested in the world of professional kitchens and professional chefs, and enjoy reading about others' voyages to perfect certain recipes or food preparation methods. But Bill Buford is just no Jeffrey Steingarten (author of the wonderful food essays in Vogue magazine and essay collections: The Man Who Ate Everything and It Must Have Been Something I Ate). Buford seems to have no real sense of humor in his descriptions.

The book also seemed rather disorganized and disjointed. Though it was divided into sections, it didn't stick to them and stories of Batali continued to be interspersed throughout the book. Still, I picked up some interesting food tidbits and generally enjoyed the story of Buford's travels through different kitchen settings. If you haven't read Steingarten's books, I'd recommend those instead of this one.

(mailed 7/19/08 - sorry for the slight delay in mailing)

Journal Entry 4 by bookpatch from Lakewood, California USA on Monday, July 28, 2008
Received today, thank you!

Journal Entry 5 by bookpatch from Lakewood, California USA on Thursday, August 14, 2008
Really a story about a discipleship, as the author follows in the culinary footsteps of larger-than-life chef Mario Batali (whose fans would love this book). I learned a lot about the pressures of a professional kitchen, and, in the process, about rustic Italian cooking as well. Favorite parts: descriptions of the line-cook stations, and the journey of the pig from farm to Bill's home. Thank you for sharing with us!

Suedo asked to be skipped, so have pm'd daisyflower123.

Journal Entry 6 by bookpatch at Book Ring, A Bookring -- Controlled Releases on Thursday, August 14, 2008

Released 11 yrs ago (8/14/2008 UTC) at Book Ring, A Bookring -- Controlled Releases



Mailed to daisyflower. Enjoy!

Journal Entry 7 by daisyflower123 from Gütersloh, Nordrhein-Westfalen Germany on Monday, September 08, 2008
Arrived a couple of days ago. Thanks. Looking forward to reading it.

Released 11 yrs ago (2/13/2009 UTC) at -- Per Post geschickt / Persönlich weitergegeben --, Nordrhein-Westfalen Germany



Unfortunately, I just couldn't make time to read this one. That's why I passed it on to the next person on the reading list.

Journal Entry 9 by okyrhoe from Athens - Αθήνα, Attica Greece on Monday, February 23, 2009
Arrived today, and it's just what I need. It's snowing outside and the office building ran out petroleum! While waiting for the delivery truck, we'll try to stay warm with this aptly titled book!

(By the way, daisyflower123, since it look's like I'm last on the list, I can send the book back to you again when I'm done. So let me know when you'll have time for it, in case you want to give it another try.)

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