From one of our most interesting literary figures - former editor of Granta,
former fiction editor at "The New Yorker," acclaimed author of Among the Thugs -
a sharp, funny, exuberant, close-up account of his headlong plunge into the life
of a professional cook.
Expanding on his James Beard Award-winning "New Yorker" article, Bill Buford
gives us a richly evocative chronicle of his experience as "slave" to Mario
Batali in the kitchen of Batali's three-star New York restaurant, Babbo.
In a fast-paced, candid narrative, Buford describes three frenetic years of
trials and errors, disappointments and triumphs, as he worked his way up the
Babbo ladder from