by
Buford, Bill.
Call Number
926.4 BUF
Publication Date
2006
Summary
Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.--From publisher description.
Format:
Books
Relevance:
100809.3125
by
Boulud, Daniel, author.
Call Number
641.5944 BOU
Publication Date
2013
Summary
A chef and restaurateur best known for his eponymous restaurant in Manhattan presents seventy-five signature French recipes along with essays on bread and cheese as well as a humorous take on the preparation of several famous French dishes.
Format:
Books
Relevance:
93091.9531
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by
Brillat-Savarin, 1755-1826.
Call Number
641.013 BRI
Publication Date
2009
Format:
Books
Relevance:
77639.3906
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