A highly acclaimed writer and 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.
Shaving lamb's tongues, destroying everything from sea bass to duck during dinner rushes, and putting up with constant mockery were just the initial experiences of former New Yorker fiction editor Bill Buford during his long stint as a "kitchen slave" at Mario Batali's Babbo. As he interweaves Batali's crazy life story with his own culinary odyssey working in macho kitchens, taking Italian apprenticeships, and following leading chefs, Buford provides an entertaining, self-depreciating memoir about getting his cooking chops and falling for the delicious magic of Italian food. Bill Buford is also the author of AMONG THE THUGS. A 2006 New York Times Notable Book.
- Biography + Autobiography, Cooking + Food + Wine
- Regional + Ethnic / Italian, General
- June 26, 2007
- June 26, 2007
- Bill Buford