30 DAYS OPEN PURCHASEBuford took a leave of absence from The New Yorker, worked for free as a kitchen slave at Babbo in New York, and then went to Italy to apprentice with a pasta maker in Porretta and with the butcher Dario Cecchini in Panzano. This is arguably the best book ever written about how a professional kitchen actually works, and it's also funny, which is rare in the genre. This isn't a recipe book, but narrative non-fiction. More an essayistic account of what life in a restaurant kitchen was actually like. Written by an eloquent visitor rather than a chef, which makes it worth reading both linguistically and generically.
Format: Paperback
Number of pages: 336
Language: English
First published: 2006
