Heat By Bill Buford - AR Book Club Blog at Allrecipes.com - 269763

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Heat by Bill Buford 
Mar. 9, 2012 10:11 pm 
Updated: Mar. 16, 2012 8:21 am
Heat did not have any recipes, but the book was about a man learning to cook.

In his section of learning to make pasta, I saw several things I thought were interesting. One description talked about ravioli filled with beets and spinach. I decided to make a beet and beet greens filling. These were very tasty little pasta pillows. Apparently, in Italy, most pasta is not served with any kind of sauce. I tried an AR recipe for sauce that I enjoyed on this pasta however. It was a recipe for Sweet Sage Cream Sauce without the Sage.

A different recipe suggestion talked about a ravioli filling of peas and mint.  I tried this using frozen peas and chopped mint.  The flavor was good, but the texture needs some improvement!  Maybe if I try making this again, I will mash the peas; perhaps I will use cooked split peas.  I liked the taste of the mint in those little pockets!  Next time, I might even try these with a mint sauce!
In this book, many food descriptions left me wondering about the training that chefs must undergo!  Or, was it just the training that Bill Buford went through? 

Please leave your thoughts and comments. 
Mar. 10, 2012 4:27 am
I selected this book with Don in mind, knowing that he asked for a book that a male might be interested in. The book was written by a man who had been an editor, then wanted to learn to cook. So, his writing was good. He had done some research to come up with information that he talked about. I'd like to know what you thought of the book!
Mar. 10, 2012 5:03 am
I just stopped in to see the recipes. Interesting!
Mar. 10, 2012 6:21 am
I did not care for this book. I read the first 3 pages and was not impressed. I liked the other books we read. I can't get the 100 Mile Diet.
Mar. 10, 2012 6:51 am
This came too soon for me to read! I'll catch another one along the line. Nice blog, Sue!
Mar. 10, 2012 8:44 am
This book was more challenging than the others had been. The others fit the category of easy reads. In this book, I found myself wondering if I would have learned to cook if I had to learn like Bill did! Especially, the times when he was learning some of his pasta techniques! Descriptions of the ways meat dishes were prepared made me question if the restaurants should have been closed down for food safety issues!
Mar. 10, 2012 9:54 am
I read alot and this book was a challenge. Got through it but got lost in some of his long explanations. His writing style was not my favorite but it interested me because I have worked with some tempermental chefs and could relate to some of it. Funny that Mario and his partner were in the news yesterday because his staff was suing them for wage issues. I agree with Sueb that I'm not sure I could have learned the way Bill did especially not knowing the language. It also amazed me that he could just up and pick up and go to Italy for an extended period. Sueb you did a fantastic job with coming up with the pasta recipes. I didn't even try as I wasn't thinking about making anything just trying to get through the book. Toward the end of the book Bill says that for millennia people have known how to make their food, understood their animals, cooked with the seasons and had a farmer's knowledge of how the planet works. They have preserved traditions of preparing food and handed them down through generations. Unfortunately, today most people no longer have this knowledge and as the old traditions are lost we lose a part of ourselves. That's one reason I love this site, it gives us a chance to learn something new (sometimes more then cooking!)and puts us it touch with other people who find food an extension of ourselves. Sorry this was long, just have lots of things about this one that I wanted to try to convey.
Mar. 10, 2012 11:10 am
I was excited to read this book because I am a native NYer and have eaten in several of Mario Batali owned restaurants, Casa Mono and Otto both were only a block from where I worked and priced reasonably enough to have tapas at Casa Mono or a light meal at Otto. Casa Mono is where Andy Nussar finally got his small Spanish restaurant. Babbo has always been too busy for us to get a table and after reading some of the food prep procedures there, I'm OK with that. Otto is a much larger place and more of a pizzeria/Italian deli and Casa Mono does full meals, but their focus is European tapas and wine. ~~~ I found Bill Buford's style hard to enjoy initially, but once he got into his adventures in Italy and especially with butchering, I felt like I could see what he saw. ~~~ I haven't done so yet, but the book did inspire me to try making my own pasta. I have been surprised in my looking to find how many variations there are on such a simple thing.
Mar. 10, 2012 12:39 pm
Has anyone ever read any other books that they would like to see our book club read! All suggestions will be considered!
Mar. 10, 2012 2:39 pm
I enjoyed this book. I haven't read any of the others, this was the only one that appealed to me. He's a great writer and I was really intrigued with how he decided to go "to the source," as it was, and seek out so many influential people to learn from. I did occasionally get bogged down in the explanations, like for the Chianina cattle, but overall it was fascinating.
Mar. 11, 2012 11:19 am
The first two pictures are very unfortunate. The food looks more like something found in a pathology/autopsy lab. No reflection on your cooking skills for sure, sorry about the visual.
Mar. 16, 2012 8:21 am
I was only able to read a segment of this book on Amazon-still waiting for it to come in at the library and am too cheap to buy it. I enjoyed the section I was able to read there and am looking forward to reading the entire book.
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About Me
Married and mother
My favorite things to cook
New England style food--vegetarian baked beans and brown bread. For Christmas, we need Kringla, and rosemary fudge. Valentine's Day isn't the same without cinnamon hearts, clove hearts, and peppermint hearts (these are all cream cheese mints). For Thanksgiving we use my great grandmother's plum pudding recipe to make figgy pudding.
My favorite family cooking traditions
Between Thanksgiving and Christmas, for each batch of cookies that are baked, 1/2 dozen go into the freezer. On Christmas, we assemble all the 1/2 dozens on a platter. It's a wonderful variety! The kids want 2 dozen of each kind of candy saved!
My cooking triumphs
New recipes! We've (the family) all won at state fairs. We love to come up with new ideas, then experiment!
My cooking tragedies
When I was called to the hospital because of a family emergency, I forgot to turn off the stove while cooking chicken. I returned home to a house that smelled awful! That was just a little while before overnight guests arrived! Another time, when I was canning sweet pickles, I had 7 quarts of hot sticky pickles in glass jars come crashing to the floor. Talk about a mess!
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