It's Getting Hot in Here: BR's Foodie Book Club Heats Up
Bill Buford has worked as a magazine editor for most of his life, most notably as The New Yorker's Fiction Editor from 1995 – 2002. “Heat” chronicles his adventure as an indentured “kitchen bitch” to Mario Batali at Babbo during the height of “Molto Mario”. Buford chose this fate himself, an eager homecook and gourmand, he talks Batali into taking him on as an extern, a position generally held by a student just out of culinary school.
Unlike our previous book club choice, the thoughtful and charming “Animal, Vegetable, Miracle...” by Barbara Kingsolver, “Heat” is a raucous ride through the underbelly of a top-notch restaurant's kitchen. Almost a decade ago Anthony Bourdain's “Kitchen Confidential” broke all of the rules and found an American audience happy to devour on the trials and tribulations of the kitchen-- the camaraderie and hazing, the food, the sex, drugs and the rock 'n' roll lifestyle.
The bulk of “Heat” is full of temperamental chefs, bad business deals, and the brutality of a highly rated fine dining kitchen. It's a little less scandalous then “Kitchen Confidential”, but it makes up for that by providing insight into specific food preparations and executions that would be difficult to come by had one never been Batali's kitchen slave. If Batali's kitchen is boot camp for Buford, where will he earn his stripes? Will it be from the Dante-quoting butcher he meets in Italy or the oafish, dyslexic, brilliant and arguably insane English chef, Marco Pierre White?
If you received a Talking Leaves gift certificate for Christmas, you're in luck, they have a few copies of “Heat” hanging out at both locations. If not, stop in and pick up a copy anyway; a little gift to yourself. I just know you'll love it.
We'll be wrapping up our reading of this rather fun escapade around Valentine's Day. If you're interested in meeting out for a drink or a nosh to have a chat about the book, let us know. It's something we're thinking about organizing and we'd love to have you along.
Stay tuned to YUM for updates on this installment of Buffalo Rising's Foodie Book Club.
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Comment Options
eliz
Though I've enjoyed Buford's pieces in the New Yorker--he wrote a great profile on Gordon Ramsay--I'm not sure he succeeds with this book. Anthony Bourdain kept his focus on his own experiences as a fledgling and professional chef, warts and all. Buford leaps about; it is unclear whether he is profiling Batali, White, or his own experiences as a wannabe chef. After a while, I wasn't sure I cared. I feel he ought to have stuck to the Batali story, which is fascinating.
Still, it's a fun read at times.
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jfab
I started this book on a super long airplane ride, but never fully got into it, and put it down for a few months. I am going to start it up again in anticipation of getting together with others to discuss it in February. Thanks for the incentive to continure reading it...
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MikeLibra
Christa,
Today I started this book and so far I am enjoying it. Bill's tales of the kitchen are tempered with good humor. The kitchen can be a stressful place, it takes dedicated and special people to deal with the HEAT!
Thanks for the tip.
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