Book Review: Heat
This book chronicles Bill Buford's experiences while working alongside famed chef Mario Batali. Here, our reviewer shares her thoughts on the memoir.
Review by Valerie Paulin
Tuesday, May 27, 2008
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
By Bill Buford
Vintage (Paperback), 2007
I started reading Heat without any prior knowledge of Mario Batali. I'd never cooked from any of his cookbooks, or seen his show. That said, the book was an interesting look at his life—an absolutely crazy one filled with gluttony, extreme restaurant hours and seemingly never-ending partying.
But the focus of the book is not only Batali (although he steals the show, in my opinion). Actually written by Bill Buford about his time spent in one of Batali's restaurant kitchens (Babbo in New York City), Heat also tells the story of his progression from home chef (and former New Yorker writer) to that of a line cook and ultimately a pasta maker at the restaurant. It also serves as a memoir of his own time spent in Italy learning to cook pasta and butcher, as well as a history of Italian food.
I felt that the most interesting parts were those chronicling his time in the kitchen at Babbo and telling Batali's personal story. The parts that, in the end, were the least interesting to me were those detailing the regional gastronomy of Italy, or the history of pasta—even to a person interested in food and cooking. Some of these histories just went into too much detail and were too lengthy to hold my interest (for example, a seemingly unending chapter on when and why cooks started adding eggs to their pasta dough). I was starting to lose interest in finishing the book, but what I found to be the most engaging part of Buford's personal experience (working with one of the best butchers in Italy) drew me back in.
Heat did inspire me to check out some Batali cookbooks from the library, because since I finished reading it I've been having some incredible cravings for pasta with Bolognese sauce. It's also another book in the same vein of those that emphasize knowing your food—where it comes from, its quality, and really how to cook and enjoy it—which seems to be all the rage these days.
If you are a) really into Mario Batali, or b) willing to hand-roll sheets of pasta until they're translucent, or c) considering buying a whole pig at the farmer's market and butchering it yourself in your apartment, this is likely the book for you.
Rating: 
–Reviewed by Valerie Paulin
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Down and Out in Paris and London
If you think Buford had it tough working for Batali, I recommend you read George Orwell's semi-autobiographical "Down and Out in Paris and London." 17-hour days, 7-days a week for just enough money to get by when you are actually paid was the way it was for many people working in restaurants and hotels in those days and Orwell portrays this with great wit and fantastic story-telling skills. You can check it out and even read it for free at http://www.george-orwell.org/Down_and_Out_in_Paris_and_London/0.html
Dave Bunnell