Wednesday, January 12, 2011
Why would a middle-aged writer test his physical and emotional limits in the kitchen?
What does it mean to prepare and eat food--for oneself, for others....
How does a modern urban American learn to create authentic Italian food?
We don't usually recommend books, but we liked this one so much that we simply must mention it:
HEAT An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany : by Bill Buford