Bill Buford
Friday 06/23/2006
New Yorker staff writer Bill Buford describes his experience training in the kitchen of Mario Batali`s three-star restaurant Babbo and his apprenticeship with culinary masters in Italy, as chronicled in his book, "Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany."