Taking the ‘Heat’ of Mario Batali’s Kitchen
Bill Buford, the author of (ready for this title?) Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, was interviewed on NPR this week, and its well worth a listen. He read from his new book and lucky you, NPR has archived an excerpt here.
Even though I have not read the book yet, I recommend you go out and buy it pronto based on two things. First, Buford’s brilliantly written article (Carnal Knowledge: How I became a Tuscan Butcher in the May 1, 2006 New Yorker) had my crying tears of joy and laughter as he described things about meat I’d never even considered. Second, having sat next to him at a dinner party a few years ago and he being the most charming fellow at the table, and there was some stiff competition. That evening he spoke, modestly, of his trip to Italy to work with a butcher and I remember thinking to myself that if he wrote a book about this adventure, I would surely read it.