000			01788cam a22002774a 4500
001			14192480
003			JGU
005			20241127093810.0
008			051207s2006 nyu 000 0deng
010			_a 2005057868
020			_a9780224071840 _qpbk.
035			_a(OCoLC)ocm62616220
040			_aDLC _cDLC _dYDX _dBAKER _dOCO _dIXA _dBUR _dDLC _beng
041			_aeng
100	1		_aBuford, Bill _eauthor
245	1	0	_aHeat : _ban amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany / _cBill Buford.
260			_aLondon : _bJonathan Cape, _c2006.
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.
906			_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg
999			_c3094306 _d3094306