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,...
A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo,...
Edited by The New Yorker's Bill Buford, the pieces collected here "prove that a restless, intrepid spirit isn't unwelcome to American readers" (New York Times Book Review).
Edited by The New Yorker's Bill Buford, the pieces collected here "prove that a restless, intrepid spirit isn't unwelcome to American readers" ...
