Heat (48 page)

In addition to the obvious texts, the following books were especially useful:
On Food and Cooking: The Science and Lore of the Kitchen
(1984, and the revised and enlarged edition of 2004) by Harold McGee;
Platina, On Right Pleasure and Good Health,
edited and translated by Mary Ella Milham (1998); and
Apicius, Cookery and Dining in Imperial Rome,
edited and translated by Joseph Dommers Vehling. In addition, several Italian texts were essential, including the two-volume collection
Arte della Cucina, Libri di recette testi sopra lo scalco, il trinciante, and i vini,
edited by Emilio Faccioli (1966); the facsimile edition of the 1692 text of
Lo scalo alla moderna, overo l’arte di ben disporre i conviti
by Antonio Latini (1993);
Ne pomodoro ne pasta, 150 piatti napoletani del seicento,
edited by Claudio Novelli (2003); and the facsimile edition of the 1570 text of
Opera dell’arte del cucinare
by Bartolomeo Scappi (2002).

I am very grateful for the advice and comments of those who read the manuscript: Leyla Aker, Jessica Green, Austin Kelley, Cressida Leyshon, David Remnick, and Andrew Wylie, and my two book editors, Dan Franklin in London and Sonny Mehta in New York.

This book would not have been possible, in any shape, without the support, tolerance,encouragement,instruction, and friendship of Mario Batali. A proper expression of my gratitude could fill another tome.

About the Author

Bill Buford is a staff writer for
The New Yorker,
where he was the fiction editor for eight years. He was the founding editor of
Granta
magazine and was also the publisher of Granta Books. He is the author of
Among the Thugs,
a non-fiction account of crowd violence and British soccer hooliganism. He lives in New York City with his wife, Jessica Green, and their two sons.

A
LSO BY
B
ILL
B
UFORD

Among the Thugs

THIS IS A BORZOI BOOK

PUBLISHED BY ALFRED A. KNOPF

Copyright © 2006 by William Buford

All rights reserved. Published in the United States by Alfred A. Knopf, a division of Random House, Inc., New York, and in Canada by Random House of Canada Limited, Toronto.

www.aaknopf.com

Portions of this work previously appeared in
The New Yorker.

Knopf, Borzoi Books, and the colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Buford, Bill.

Heat: an amateur’s adventures as kitchen slave, line cook, pasta-maker, and apprentice to a Dante-quoting butcher in Tuscany / Bill Buford.

p. cm.

eISBN-13: 978-1-4000-4375-0

eISBN-10: 1-4000-4375-1

1. Cookery, Italian—Tuscan style. 2. Food—Italy—Tuscany. I. Title.

TX723.2.T86B83 2001

641.59455—dc22 2005057868

v1.0