MARC Record from Library of Congress

LEADER: 01984cam a22003134a 4500
001 2005057868
003 DLC
005 20100624085841.0
008 051207s2006 nyu 000 0deng
010 $a 2005057868
020 $a1400041201 (hc. : alk. paper)
020 $a9781400041206 (hc : alk. paper)
035 $a(OCoLC)ocm62616220
040 $aDLC$cDLC$dYDX$dBAKER$dOCO$dIXA$dBUR$dDLC
042 $apcc
043 $ae-it---
050 00 $aTX723.2.T86$bB83 2006
082 00 $a641.59455$222
100 1 $aBuford, Bill.
245 10 $aHeat :$ban amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany /$cBill Buford.
250 $a1st ed.
260 $aNew York :$bAlfred A. Knopf,$c2006.
300 $a318 p. ;$c25 cm.
520 $aWriter 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 frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) 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.--From publisher description.
650 0 $aCooking, Italian$xTuscan style.
650 0 $aFood$zItaly$zTuscany.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0626/2005057868-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0626/2005057868-d.html
856 41 $3Sample text$uhttp://www.loc.gov/catdir/enhancements/fy0666/2005057868-s.html