My Summer Reading List: Heat

Originally posted on July 08, 2009.

Last time on My Summer Reading List, I reviewed Kitchen Confidential: Adventures in the Culinary Underbelly by Cheflebrity Anthony Bourdain. Beyond all of the hype Kitchen Confidential is simply a book about a chef who becomes a writer. This time around I am reviewing Heat by Bill Buford. All awards and accolades aside Heat is simply a book about a writer who becomes a chef.

Bill Buford HeatOh those midlifes. In my first 40 years on earth I’ve been a musician, a dot com guy, a writer and a chef. I wonder what 50 holds for me?

I could sit here all day trying to wax poetic about the transformation Buford made from literati to culinarian. but I don’t have to. I’ll just steal Buford’s words, “In the beginning, there was a writer, the ghost was the chef. In the end, there was the chef, the ghost was the writer.” Heat reads like two different books. The first is one of those culinary adventures that are so en vogue and the other a biography of Mario Batali.

The idea for Heat began when Buford threw a dinner party back in 2002. Batali was a guest at that party but by the time it ended the then-editor at the New Yorker had decided that someone needed to do a profile of the Iron Chef. Unfortunately Buford got no takers so he resolved to do the story himself. A fateful decision to say the least.

Buford elected to take six months to work in the kitchens of Babbo, Batali’s three star Italian restaurant located in New York’s Greenwich Village. When the story was done, Buford wasn’t. He resigned his post at the magazine to continue work his way up the ladder at Babbo. Before long he was on a plane to Italy to learn the old ways. His journey would find him hanging with Marco Pierre White in London, hand rolling pasta in Tuscany and butchering a pig in his New York apartment.

Heat is very well written as one would imagine from a writer of Buford’s experience and does a wonderful job of showing his journey from white collar to chef whites. Those thinking of making the career change to the culinary arts would be well served to read this book before turning in that letter of resignation.

Next: The Man Who Ate Everything by Jeffery Steingarten.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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