Expanding on his August 2002 "New Yorker" article, Bill Buford now offers a richly evocative chronicle of his experience as "slave" to Mario Batali in the small, chaotic, highest-standards kitchen of Batali's three-star New York restaurant, Babbo, and of his apprenticeships with Batali's former teachers.
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Expanding on his August 2002 "New Yorker" article, Bill Buford now offers a richly evocative chronicle of his experience as "slave" to Mario Batali in the small, chaotic, highest-standards kitchen of Batali's three-star New York restaurant, Babbo, and of his apprenticeships with Batali's former teachers.
Read Less
