View single post by Doc C
 Posted: Sat Jul 14th, 2007 01:16 am
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Doc C
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Joined: Sun Oct 1st, 2006
Location:  Eastern Shore, Maryland USA
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 Heat by Bill Buford.

Great read for foodies (hey, I'm originally from Louisiana). Good semi-biography about Mario Batali and the inner workings of a top restaurant. The thing which intriqued me the most was how wide a gap there is between amateur "cooks" and professional "chefs". Rather than following recipes, professional chefs are able to tell duness not by time but by sound, smell and feel. As mentioned in the book, why don't we have monuments erected to great chefs as we do to military, political, etc. figures.

Doc C