Heat, the book

[Duer 157099]

I've lately discovered the joys of audiobooks, and right now I'm just finishing up "Heat" by Bill Buford, a journalist who spent some time in Mario Batali's kitchen, and writes about his experience becoming a foodie.

I just really enjoyed listening to this book! I don't know if it is the listening part, or if I would have enjoyed reading it as much, I just don't know, but I think alot of people here would also really enjoy it, which is why I'm mentioning it.

I have also listened to a bit of Bourdain's two audiobooks (A Cook's Tour, and Kitchen Confidential), and while they are also extremely entertaining and interesting, Heat just really hit the spot for me.

Anyone here read it or listened to it? I particularly like the reader (Michael Kramer?) who really brought this book to life for me. Apparently there's also a version read by Buford himself, but when I tried a sample of it, it just wasn't the same or as engaging (how funny is that?) On the other hand, I'm enjoying listening to Bourdain himself read his books.

I so want to go to Italy and do what these guys did... (not that I ever will, but it's just so romantic a notion)

[wakemeupwhenitsover]

1. I read that. I agree it was a great book, but if I'd been

Mrs Burford I would have killed him & stuffed in the fridge like the pig he bought.

[Stinky The Clown]

2. I'm reading it now ......

..... and really enjoying it. Sparkly's sister gave it to me. She's a foodie, too (published cookbook author).

Parts of it are laugh out loud funny! I like Buford's writing style.

[hippywife]

4. Really made me want

to go over to the old country and spend some time with some of the fabulous small village peasant cooks. Food on the level it should come from. Not all tarted up and trotted out, ya know?

[hippywife]

5. Wrong place! n/t

[Duer 157099]

8. I was really impressed with the part about the butcher

Dario (was that his name? not sure of spelling, since I was only hearing it) -- or maybe it was the Maestro, how he could tell where a piece of beef was from and how it had lived, what it had eaten, and how it had died, just from eating it - the texture, the feel of the fat, the taste, everything. I admit I have never even conceived of such a degree of awareness, and now I'm intrigued.

And I have never considered the role of egg in pasta, either; nor of how the quality of the egg can have such a profound effect on the product!

Just amazing stuff.

[hippywife]

9. You know there's always at least one thing

that you end up taking away from a book. For me, in this book, it was the meat. It shouldn't be that gruesome bright red you see in every grocery store in America!

[Warpy]

12. That bright red is due to the fluorescent lighting and oxygen

hitting the surface of the meat. If it isn't that color in the case, it means it's too old for the reaction to take place and won't smell very nice when you open it. It also won't be suitable for undercooking.

It might be gruesome looking, but not nearly as gruesome as the slaughterhouse from which it came and certainly not due to any artificial processing, although some unscrupulous dealers do use carbon monoxide to lengthen the time that the natural reaction will take place.

Even the meat in Italy will be that color once it's been sitting in the butcher's case for a few hours.

[Warpy]

3. I loved the book!

I passed it along to a foodie friend who has lots of other foodie friends.

The last part of the book, when he turned into sort of a foodie dharma bum fell a little flat, but the first part had me laughing so hard I dropped the book.

[hippywife]

6. I enjoyed the book.

He braved something I would love to try but am to scared to...a busy restaurant kitchen. I'd like it to be my own, tho. ;)

Plus I didn't know Batali was such a wildass! LOL

[Duer 157099]

7. I finished "reading' it today

Can it really be called "reading" when I'm actually just listening to someone else read it? hmmm

In any case, I'm going to reiterate what I said about the reader of this version (Michael Kramer) -- he really brought the book to life for me -- his accents, intonations, were just wonderful, and I'm sure I enjoyed it more than if I had read it myself.

Now I'm on an audiobook binge. Started "Cooked" this morning, about an ex-felon dope dealer from So. Cal. who becomes a foodie while in prison (is that even possible? I guess so) and ends up being a chef in Vegas. And the two Bourdain books still waiting, plus Julia Childs "My Life in France" -- it's amazing how much faster I can get through books when I'm listening to them (cuz I can multitask, I guess -- listen while in the kitchen, or whatever).

Any other similar books y'all would recommend? :hi:

[Duer 157099]

10. There was a movie on tonight, called "Dinner Rush"

I had never seen nor heard of it, but while watching it, it sure reminded me of the parts of "Heat" that took place in the Batali kitchen.

Just add some gangstas, a bit of GodfatherlySopranoGoodfellas and that's the dish.

[Duer 157099]

11. OK, audiobook-o-philes, check this out

I just signed up at Audible.com after recently depleating my library stock of audiobooks and needed fresh hunting grounds.

They have a deal where you can get 2 free audiobooks and a 2-week free trial -- so, you sign up, give them your credit card (of course) and you can then download your two books, cancel and walk away. Which of course was *my* plan :sigh: but now they have me hooked (my wish list already has a dozen books on it).

Anyway, you can get TWO AMAZING BOOKS - Heat, and Ruhlman's The Making of a Chef!

Here's the link to the offer:
http://www.audible.com/adbl/site/LandingPages/platinumHome.jsp?BV_UseBVCookie=Yes

Here's the link to "Heat" - the unabridged version, read by Michael Kramer (important! get this version):
http://www.audible.com/adbl/site/products/ProductDetail.jsp?productID=BK_BKOT_000735&BV_UseBVCookie=Yes

Here's the link to Ruhlman's book (I just downloaded it today but have not listened yet):
http://www.audible.com/adbl/site/products/ProductDetail.jsp?productID=BK_BLAK_000496&BV_UseBVCookie=Yes

(and if I were smart I would sign up for an Affiliate account before posting this, but I'm not, so I don't benefit in any way besides making my fellow DU C&Bers happy)

Any technical questions, ask -- I use the free version of Nero that they give you the option of downloading, and burn the books to CD. After that point, they are just like any other audio CD, which means if you know how to convert them to mp3 (or WMP, which will rip to .wma format) ... depending on your device and how you plan to listen, etc.

[Phentex]

13. I got it from the library after your original recommendation...

I'm enjoying it. I keep hearing things that would be great topics here. I'll have to post some when I'm finished.

THANKS for the suggestions! :hi: