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A sharp, funny, informative and deliciously captivating book about writer, Bill Buford's year-in-training as a cook at Mario Batali's famous New York restaurant, Babbo, his apprenticeship to a Tuscan butcher, and his quest to make the perfect pasta.
 
Highly acclaimed writer and editor, Bill Buford, left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade, becoming--in his words--Batali's “kitchen bitch.”
 
Bill started out of curiosity, of…