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I am a dedicated foodie. Love to eat great food and love to know the lore of food and it's history. I also cook from scratch many times/week, and always wish to hone my skills as a cook. This book was very entertaining. My top interest in the book was to learn techniques and knowledge as an amateur. In this respect it was disaapointing. I picked up some new information but not much. But the characters and adventures depicted were humorous and engaging, at times touching, and i learned much about the evolution of cooking in Europe during medieval times and the big role Italy may have played in that evolution. In some ways it is a study and comparison of the philophy of cooking, past vs present, American vs Tuscan.
I really enjoyed this book - interesting topic and very well read by the author. I would recommend this anyone remotely interested in food or Italy!
Great "read". One of my top ten. Fun, funny and I learned a lot. If you are a foodie this is a book for you.
This is a delightful book, especially if you enjoy cooking and if you are in love with Italy. The author as reader works pretty well, except there are times when he kindof loses interest and is just reading the words -- something a professional reader is less likely to do. I've recommended Heat to many people because it is packed with information, and the writing is entertaining -- often hilarious.
I really liked the author as narrator but at times I just wanted it to finish. I did learn somethings about cooking and restaurantuers that I didn't know.
I really enjoyed this book. If you enjoyed Anthony Bourdain's "Kitchen Confidential", you should like this one. It kept my interest from start to finish.
BILL BUFORD is an author and a staff writer for The New Yorker, as well as the founding editor of Granta, which he edited for sixteen years. His books include Among the Thugs and Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.