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Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany
Descriptions of each edition are found in brief where available. Click details & prices to get more information on a book or to find the best prices for the title.
Hardcover
Large print edition from Thorndike Pr (November 8, 2006)
9780786290574 | details & prices | 619 pages | 5.75 × 8.75 × 1.00 in. | 1.65 lbs | List price $29.95
About: 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.
About: 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.
Paperback
Reprint edition from Doubleday of Canada (September 11, 2007)
9780385662574 | details & prices | 384 pages | List price $22.01
About: 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.
About: 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.
Reprint edition from Vintage Books (June 26, 2007)
9781400034475 | details & prices | 318 pages | 5.50 × 8.00 × 0.75 in. | 0.55 lbs | List price $16.00
About: The author offers an account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's restaurant Babbo and his apprenticeships in Italy with Batali's former teachers.
About: The author offers an account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's restaurant Babbo and his apprenticeships in Italy with Batali's former teachers.