Heat

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"Heat" is the story of an amateur cook surviving - or, perhaps more ac curately, trying to survive - in a professional kitchen. Until recentl y, Bill Buford was an enthusiastic, if rather chaotic, home cook. His meals were characterized by two incompatible qualities: their ambition and his inexperience at preparing them. Nevertheless, his lifelong re gret was that he'd never worked in a professional kitchen. Then, three years ago, an opportunity presented itself. Buford was asked by the N ew Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who ran one of New York's most successful three-st ar restaurants. Batali had learned his craft by years of training - fi rst, working in London with the young Marco Pierre White; then in Cali fornia during the Food Revolution; and finally in Italy, being taught how to make pasta by hand in a hillside trattoria. Buford...

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