Writers writing about writers, writing about food.

Heat by William Buford

Confused yet?

In his recent article in the London Review of Books, Stephen Shapin gives us his thoughts on Bill Buford‘s rather lengthily titled Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker and Apprentice to a Butcher in Tuscany. Buford, former fiction editor at The New Yorker, has spent the last few years doing things that amateur chefs like me only dream of. Taking orders from Mario Batali at New York’s Babbo, apprenticing with Italian pasta masters, and learning to butcher a pig, Buford spares himself very little sweat and discomfort in his search for cooking in it’s purest of forms. Shapin’s review considers not only the book itself, but also the curious explosion in popularity of cooking in general. It’s an excellent read, and has certainly convinced me to put Heat on my most-wanted list.


Leave a Reply

If so desired you may use HTML in your comments. Links, bold/strong and emphasis/italics tags are all accepted! However more than one link will flag you as spam so write carefully!

Our Sponsors

These are our friends, neighbours and some of the best food resources around. They support us. We support them. You should too.