An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-maker and Apprentice to a Butcher in Tuscany
Description
The author was asked by the New Yorker to write a profile of Mario Batali who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. This memoir presents his kitchen adventures, and the story of Batali's rise to culinary fame.
