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slinging_books's review against another edition
funny
informative
inspiring
lighthearted
medium-paced
3.5
I really like the way that Bill Buford writes about food: his unpretentious appreciation; his curiosity about certain preparations and their historical roots; and his outsider-looking-in observations about the individuals who have dedicated their lives to this craft.
I read Dirt a few years back and enjoyed that memoir more—by including his family and some of their experiences of France, Buford paints more of a vision of a true food Culture, whereas Heat can sometimes feel like a series of vignettes stitched together. Still, I enjoyed reading about his journey, especially his time in Italy apprenticing with Dario and the Maestro, and learning about hyper-localized cuisine.
Rating it a 3.5 instead of 4 because the hardcover didn't quite earn a spot on my shelves.
Memorable Quotes
"Most metropolitan professions are language-driven—urban, deductive, dominated by thought, reading, abstraction, from the moment you wake and wonder how you should dress for the day and read a weather report to find out...A different process was at work when I found myself in a kitchen for twelve hours. I wasn't reading to an extent. I wasn't thinking. I watched and imitated...How to know that your vegetables are caramelized, that your fennel is braised, that your dandelions, although floppy like a washcloth, are ready. How to recognize that a branzino is cooked because you can smell its skin turning crispy." (pg 104).
I read Dirt a few years back and enjoyed that memoir more—by including his family and some of their experiences of France, Buford paints more of a vision of a true food Culture, whereas Heat can sometimes feel like a series of vignettes stitched together. Still, I enjoyed reading about his journey, especially his time in Italy apprenticing with Dario and the Maestro, and learning about hyper-localized cuisine.
Rating it a 3.5 instead of 4 because the hardcover didn't quite earn a spot on my shelves.
Memorable Quotes
"Most metropolitan professions are language-driven—urban, deductive, dominated by thought, reading, abstraction, from the moment you wake and wonder how you should dress for the day and read a weather report to find out...A different process was at work when I found myself in a kitchen for twelve hours. I wasn't reading to an extent. I wasn't thinking. I watched and imitated...How to know that your vegetables are caramelized, that your fennel is braised, that your dandelions, although floppy like a washcloth, are ready. How to recognize that a branzino is cooked because you can smell its skin turning crispy." (pg 104).
susan_ok's review
3.0
I started this and then put it down - I'm not sure why. It's well-written and gives an insider's view of how food is prepared. The author talks about the restaurant process of preparing much of the meal ahead of time and then reheating. This concept seems simple but has really resonated with me. I'm going to try to put it to work in my own life. Consider this a Julia and Julia without the wine/whine.
margyly's review
5.0
The New Yorker editor turned line cook and wrote about it charmingly.
Later, Charles Barstow got interested in cooking and butchering and spent time in Italy learning both, so we loaned his family this book.
Later, Charles Barstow got interested in cooking and butchering and spent time in Italy learning both, so we loaned his family this book.
expatally's review
5.0
If you like cooking, if you like eating, if you like great writing, you'll love this book.