HeatAn Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany

A staff writer for The New Yorker and author of Among the Thugs offers an exuberant, witty account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's acclaimed restaurant Babbo, his apprenticeships with Batali's former teachers, his relationship with Batali, and his immersion in the world of food.