Heat an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany

Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us 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 freneti...

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Bibliographic Details

Main Author:	Buford, Bill
Format:	Books Print Book
Language:	English
Published:	New York : Alfred A. Knopf, 2006.
Edition:	1st ed.
Subjects:	Cooking, Italian > Tuscan style. Food > Italy > Tuscany.
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