โ Scribed by Bill Buford
No coin nor oath required. For personal study only.
A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.
From the Trade Paperback edition.
๐ SIMILAR VOLUMES
Joanna Leighton has never desired a husband. Shes seen what love can do to a person and she refuses to subject herself to that pain. Shes satisfied to help her uncle, the physician of Roselund Heights, tend to his patients. When the quiet and secretive artist, Colin Aldridge, moves to town her resol
**Australian author Renee Dahlia takes us back to Merindah Park for this rural romance about letting go of the past and the healing power of horses.** **Serena Bassett** Home. It's been a long journey to recovery after the horse racing accident that nearly killed me, and now I'm ready to embrace l