

S'està carregant… Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker,… (2006)de Bill Buford
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No hi ha cap discussió a Converses sobre aquesta obra. This book was fascinating. ( ![]() I enjoyed this. I read Dirt first and that was better; more alive and personal. But this was still a fun read! I wish there was more Buford to read. One of my favorite books last year. Nearly made me want to quit my job and move to Italy to apprentice as a butcher. Actually, I only got a little over halfway through the book before I realized I had lost the momentum. It was really entertaining at first, but a lot reminded me of Bourdain's Kitchen Confidential without the cred. I couldn't help but start getting frustrated that Buford did not deserve the privilege and luxury of jumping from station to station in the Babbo kitchen just because he felt like it--especially when his colleagues had been busting their balls for years (and were largely getting it right where he failed). The bits on Batali's life were interesting for a while, but those began to peter out, and I did like the food history well enough, but not enough to keep going. Also, why only Italian food? The only reason Buford cites as his concept for this book/experience, as I recall, was his being an avid amateur cook and wanted to see what it was like to work in a professional kitchen. Is it just because of his in with Batali? It seems that if he knew Batali, he must have known other chefs. Was it because Babbo was so prestigious? Was it because Batali was getting his ego stroked on the premise that Buford would be writing a piece on him for The New Yorker? Was Batali the only chef willing to let this guy in? And all this led to further fascination with the particulars of Italian food? Perhaps it's all revealed in the chapters I won't be reading. Bill Bufford schildert in seinem Buch, wie er mit Ende 40 seinen guten Beruf als Journalist erst mal ruhen lässt um in einer Profiküche anzuheuern. Das Buch schildert das recht minutiös, sozusagen Arbeitstag für Arbeitstag, wie es in der Profiküche zugeht, das nahezu „Sklavendasein“. Ich esse ja gerne gut – habe auch schon mal in einem Sternerestaurant gegessen und fand es fantastisch - aber irgendwie finde ich das doch abschreckend, wie Leute sich aufarbeiten, nur damit man ca. 20 Minuten was Leckeres auf dem Teller hat. Naja, ist halt Kunst. Dass Mario Batali, um den es ja größtenteils geht, sich momentan wegen sexueller Belästigung verantworten muss, wundert mich nach der Lektüre nicht so ganz – das ganze Kochgeschäft scheint derartig machismo zu sein, dass entsprechend gestrickte Charaktere hiervon sowohl angesprochen als auch eher verstärkt werden. Die Erlebnisse in Batalis Restaurant fand ich auf die Dauer langatmig, ich bin aber froh, trotzdem weitergelesen zu haben, weil ich den letzten Teil des Buches, an dem Bufford dann in Italien ist und Pasta macht und beim Metzger arbeitet, nochmal ziemlich interessant fand, bis hin zu dem Punkt, an dem er in seiner Wohnung ein halbes Schwein komplett zerlegt. Ich liebe die italienische Küche und zwar genau aus dem Grund, weil man egal, wo man in Italien hingeht, vielleicht einfache, aber phänomenale Küche vorfindet. Dass der Metzger Dario Cecchini seine Rinder aus Spanien importiert, ist daher schon ein gewisser Schock. Insgesamt war das Buch interessant und vor allem appetitanregend - ich habe mehrfach während der Lektüre noch um 21 Uhr mein italienisches Kochbuch zur Hand genommen und Rezepte gelesen oder mir sogar noch was gekocht. Sense ressenyes | afegeix-hi una ressenya
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 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. No s'han trobat descripcions de biblioteca. |
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![]() GèneresClassificació Decimal de Dewey (DDC)641.59455 — Technology and Application of Knowledge Home and family management Food And Drink Cooking Cooking characteristic of specific geographic environments, ethnic cooking Europe Italy TuscanyLCC (Clas. Bibl. Congrés EUA)ValoracióMitjana:![]()
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