{"product_id":"heat","title":"Heat","description":"\u003cp\u003e\"Heat\" is the story of an amateur cook surviving - or, perhaps more accurately, trying to survive - in a professional kitchen. Until recently, Bill Buford was an enthusiastic, if rather chaotic, home cook. His meals were characterized by two incompatible qualities: their ambition and his inexperience at preparing them. Nevertheless, his lifelong regret was that he'd never worked in a professional kitchen. Then, three years ago, an opportunity presented itself. Buford was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who ran one of New York's most successful three-star restaurants. Batali had learned his craft by years of training - first, working in London with the young Marco Pierre White; then in California during the Food Revolution; and finally in Italy, being taught how to make pasta by hand in a hillside trattoria. Buford accepted the commission, if Batali would let him work in his kitchen, as his slave. He worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, and finally, in a town in Northern Italy, becoming an Italian butcher. \"Heat\" is a marvellous hybrid: a memoir of Buford's kitchen adventure, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.\u003c\/p\u003e","brand":"Bill Buford","offers":[{"title":"Default Title","offer_id":47041763705064,"sku":"9780224071840","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0712\/8160\/6888\/files\/9780224071840.jpg?v=1743613843","url":"https:\/\/book-wyrm.net\/products\/heat","provider":"The Book Wyrm","version":"1.0","type":"link"}