Buford accepted the commission, if Batali would let him work in his kitchen, as his slave. 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 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. Then, three years ago, an opportunity presented itself. Nevertheless, his lifelong regret was that he'd never worked in a professional kitchen. His meals were characterized by two incompatible qualities- their ambition and his inexperience at preparing them.
ntil recently, Bill Buford was an enthusiastic, if rather chaotic, home cook.
HEAT is the story of an amateur cook surviving - or, perhaps more accurately, trying to survive - in a professional kitchen.
0 kommentar(er)
