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A review by algorithm0392
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford
3.0
Good, but not great.
A book about food and cooking intertwined with the author’s reflections on his personal culinary journey. In the end, both elements are solid but not spectacular — something is lost at the intersection of the two. Yet another book that speaks to the toxic masculinity that seems to characterize high-end restaurant kitchens and chefs that get away with being not great people because they make good food.
Some interesting reflections on food culture at the end, but perhaps with a side of elitism. If I enjoy my food (regardless of whether it’s a Big Mac or something farm to table in the “traditional” style), who are you to judge?
A book about food and cooking intertwined with the author’s reflections on his personal culinary journey. In the end, both elements are solid but not spectacular — something is lost at the intersection of the two. Yet another book that speaks to the toxic masculinity that seems to characterize high-end restaurant kitchens and chefs that get away with being not great people because they make good food.
Some interesting reflections on food culture at the end, but perhaps with a side of elitism. If I enjoy my food (regardless of whether it’s a Big Mac or something farm to table in the “traditional” style), who are you to judge?