by Bill Buford · tapa blanda · ISBN 9781400034475
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In this book, Bill Buford chronicles his immersion in the world of professional cooking. Expanding on his award-winning New Yorker article, Buford offers a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook. He explores his relationship with Batali, whose story he learns as their friendship grows through kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.
William Holmes Buford is an American author and journalist. He is the author of the books Among the Thugs and Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. Buford was previously the fiction editor for The New Yorker, where he is still on staff. For sixteen years, he was the editor of Granta, which he relaunched in 1979. He is also credited with coining the term "dirty realism."
