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Published by Alfred A Knopf, 2006
ISBN 10: 0739474952ISBN 13: 9780739474952
Book
Condition: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
Published by Alfred A Knopf, 2006
ISBN 10: 0739474952ISBN 13: 9780739474952
Book
Condition: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
Published by Alfred A Knopf, 2006
ISBN 10: 0739474952ISBN 13: 9780739474952
Seller: The Maryland Book Bank, Baltimore, MD, U.S.A.
Book
paperback. Condition: Good. The corners are bent. Used - Good.
Published by Alfred A Knopf, 2006
ISBN 10: 0739474952ISBN 13: 9780739474952
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Book
Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 0.75.
Published by Alfred A Knopf, 2006
ISBN 10: 0739474952ISBN 13: 9780739474952
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Book
Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 0.75.
Published by Alfred A Knopf, 2006
ISBN 10: 0739474952ISBN 13: 9780739474952
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Book
Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 0.75.
Published by Alfred A Knopf, 2006
ISBN 10: 0739474952ISBN 13: 9780739474952
Seller: ThriftBooks-Reno, Reno, NV, U.S.A.
Book
Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 0.75.
Published by Vintage, 2007
ISBN 10: 1400034477ISBN 13: 9781400034475
Seller: booksXpress, Bayonne, NJ, U.S.A.
Book
Soft Cover. Condition: new.
Published by Alfred A Knopf, 2006
ISBN 10: 0739474952ISBN 13: 9780739474952
Seller: GF Books, Inc., Hawthorne, CA, U.S.A.
Book
Condition: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 0.6.
Published by Alfred A Knopf, 2006
ISBN 10: 0739474952ISBN 13: 9780739474952
Seller: Irish Booksellers, Portland, ME, U.S.A.
Book
Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book.
Published by Alfred A Knopf, 2006
ISBN 10: 0739474952ISBN 13: 9780739474952
Seller: Jake's Place Books, Clarksville, TN, U.S.A.
Book
Soft cover. Condition: As New. Like new condition. Remainder dot on top.
Published by Penguin Random House, 2007
ISBN 10: 1400034477ISBN 13: 9781400034475
Seller: INDOO, Avenel, NJ, U.S.A.
Book
Condition: As New. Unread copy in mint condition.
Published by Penguin Random House, 2007
ISBN 10: 1400034477ISBN 13: 9781400034475
Seller: INDOO, Avenel, NJ, U.S.A.
Book
Condition: New. Brand New.
Published by Vintage Publishing, London, 2007
ISBN 10: 0099464438ISBN 13: 9780099464433
Seller: Grand Eagle Retail, Wilmington, DE, U.S.A.
Book
Paperback. Condition: new. Paperback. 'Heat is by far the funniest, most passionately felt and intensely flavoured piece of writing about food, its possibilities and its culture, you are likely to read' - Tim Adams, ObserverBill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites 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.He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher- preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.Heat is a marvellous hybrid- a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Published by Random House USA Inc, New York, 2007
ISBN 10: 1400034477ISBN 13: 9781400034475
Seller: Grand Eagle Retail, Wilmington, DE, U.S.A.
Book
Paperback. Condition: new. Paperback. The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York Citys most popular and revolutionary Italian restaurants.Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor. The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen. Expanding on his August 2002 "New Yorker" article, Buford now offers a richly evocative chronicle of his experience as "slave" to Mario Batali in the small, chaotic, highest-standards kitchen of Batalis three-star New York restaurant, Babbo, and of his apprenticeships with Batalis former teachers. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Published by Vintage, 2007
ISBN 10: 1400034477ISBN 13: 9781400034475
Seller: Hay-on-Wye Booksellers, Hay-on-Wye, HEREF, United Kingdom
Book
Condition: Very Good. Some outer edges have minor scuffs. Cover has light scratches. Book content is in very good readable condition.
Published by Vintage Publishing, London, 2007
ISBN 10: 0099464438ISBN 13: 9780099464433
Seller: AussieBookSeller, Truganina, VIC, Australia
Book
Paperback. Condition: new. Paperback. 'Heat is by far the funniest, most passionately felt and intensely flavoured piece of writing about food, its possibilities and its culture, you are likely to read' - Tim Adams, ObserverBill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites 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.He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher- preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.Heat is a marvellous hybrid- a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Published by Vintage Publishing, London, 2007
ISBN 10: 0099464438ISBN 13: 9780099464433
Seller: CitiRetail, Stevenage, United Kingdom
Book
Paperback. Condition: new. Paperback. 'Heat is by far the funniest, most passionately felt and intensely flavoured piece of writing about food, its possibilities and its culture, you are likely to read' - Tim Adams, ObserverBill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites 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.He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher- preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.Heat is a marvellous hybrid- a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour. 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Published by Random House USA Inc, New York, 2007
ISBN 10: 1400034477ISBN 13: 9781400034475
Seller: AussieBookSeller, Truganina, VIC, Australia
Book
Paperback. Condition: new. Paperback. The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York Citys most popular and revolutionary Italian restaurants.Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor. The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen. Expanding on his August 2002 "New Yorker" article, Buford now offers a richly evocative chronicle of his experience as "slave" to Mario Batali in the small, chaotic, highest-standards kitchen of Batalis three-star New York restaurant, Babbo, and of his apprenticeships with Batalis former teachers. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Published by Random House USA Inc, New York, 2007
ISBN 10: 1400034477ISBN 13: 9781400034475
Seller: CitiRetail, Stevenage, United Kingdom
Book
Paperback. Condition: new. Paperback. The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York Citys most popular and revolutionary Italian restaurants.Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor. The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen. Expanding on his August 2002 "New Yorker" article, Buford now offers a richly evocative chronicle of his experience as "slave" to Mario Batali in the small, chaotic, highest-standards kitchen of Batalis three-star New York restaurant, Babbo, and of his apprenticeships with Batalis former teachers. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.