Between apprenticeships Buford returns to Batali’s restaurants only to find that to advance positions in the kitchen he will need more training, and off he goes to Italy again! While in Italy Buford not only learns from each apprenticeship how to authentically prepare meats, pasta, olive oil, etc., but he also researches the history of the food, the region it comes from, and why it is prepared exactly as it is. Often these are the same masters that taught Batali, so Burford learns more about Batali’s background as he follows in his footsteps. The book jumps back and forth as Buford finds an area of the kitchen in which he lacks knowledge, such as flaying meat, or hand making pasta, and promptly finds a butcher or a pasta master in Italy willing to teach him. Determined to learn how to prepare Batali’s Italian food correctly, Buford spends months in Italy in various apprenticeships in between stints at Batali’s restaurants back in New York. After that it wasn’t long until he gave up reporting in favor of furthering his cooking skills. While researching for a story on the Italian TV personality chef, Mario Batali, Bill Buford took a position in one of Batali’s kitchens. Summary: Heat is a memoir of a reporter turned amateur chef.
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