{"id":102,"date":"2008-08-12T00:18:27","date_gmt":"2008-08-12T04:18:27","guid":{"rendered":"http:\/\/www.amberstults.com\/?p=102"},"modified":"2008-08-12T00:18:27","modified_gmt":"2008-08-12T04:18:27","slug":"heat-by-bill-buford","status":"publish","type":"post","link":"http:\/\/www.amberstults.com\/?p=102","title":{"rendered":"Heat By Bill Buford"},"content":{"rendered":"

Two weekends ago\u00c2\u00a0I finally finished Heat<\/em> and I’m going to stick with my initial assessment of it.\u00c2\u00a0 Anyone interested in behind the scenes information about restaurant kitchens should find this book to their liking.\u00c2\u00a0 It gives great insight into family meals and the hierarchies used to make a kitchen run well.\u00c2\u00a0 This is written for a reader and not someone who spends most of their day in a restaurant.<\/p>\n

Buford\u00c2\u00a0shows his ability to laugh at himself when he writes about his adventures.\u00c2\u00a0 Some of the situations are humorous because he’s out of his comfort zone or can’t understand why his mentors behave in a specific way.<\/p>\n

While in Italy he learns\u00c2\u00a0how to make pasta and be a butcher.\u00c2\u00a0 Buford comes across as an advocate for the slow food movement based on these experiences.\u00c2\u00a0 On the surface this appears to be a contradiction to the fast pace of his work in\u00c2\u00a0Batali’s retaurant kitchen.\u00c2\u00a0 Think about it though…\u00c2\u00a0a fine dining establishment is going to use the freshest ingredients possible.\u00c2\u00a0 Even better from a business point of view, the restaurant will have to pay less if the ingredients are local.\u00c2\u00a0 The restaurant is going to use as much of the ingredients as possible leaving little waste.\u00c2\u00a0 It’s often more cost effective to make pasta from scratch instead of using dry pasta.\u00c2\u00a0<\/p>\n

By the end, one wonders if Buford has figured out he’s an advocate for the slow food movement.<\/p>\n","protected":false},"excerpt":{"rendered":"

Two weekends ago\u00c2\u00a0I finally finished Heat and I’m going to stick with my initial assessment of it.\u00c2\u00a0 Anyone interested in behind the scenes information about restaurant kitchens should find this book to their liking.\u00c2\u00a0 It gives great insight into family meals and the hierarchies used to make a kitchen run well.\u00c2\u00a0 This is written for… Continue reading Heat By Bill Buford<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[24,14],"class_list":["post-102","post","type-post","status-publish","format-standard","hentry","category-review","tag-book","tag-heat","entry"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.amberstults.com\/index.php?rest_route=\/wp\/v2\/posts\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amberstults.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amberstults.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amberstults.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amberstults.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=102"}],"version-history":[{"count":11,"href":"http:\/\/www.amberstults.com\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions"}],"predecessor-version":[{"id":131,"href":"http:\/\/www.amberstults.com\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions\/131"}],"wp:attachment":[{"href":"http:\/\/www.amberstults.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amberstults.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=102"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amberstults.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}