Bill Buford

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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."

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August 2006 June 2002 June 1995 June 1995