Parameter
- 336 Seiten
- 12 Lesestunden
Mehr zum Buch
The book that helped define a genre: Heat is 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. 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 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. The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen.
Buchkauf
Heat, Bill Buford
- Sprache
- Erscheinungsdatum
- 2007
- product-detail.submit-box.info.binding
- (Paperback)
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- Titel
- Heat
- Sprache
- Englisch
- Autor*innen
- Bill Buford
- Erscheinungsdatum
- 2007
- Einband
- Paperback
- Seitenzahl
- 336
- ISBN10
- 1400034477
- ISBN13
- 9781400034475
- Reihe
- Schlagwörter
- Sachbücher, Wahre Geschichten, Biografien, Kochbücher, Essen & Trinken, Autobiografien & Memoiren, Essen, Südeuropa, Italien, New York, Erlebnisse, Restaurants, Toskana
- Originaltitel
- Heat
- Bewertung
- 3,9 von 5 Sternen
- Beschreibung
- The book that helped define a genre: Heat is 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. 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 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. The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen.