an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany
The author provides an account of his experiences training to be a chef in the kitchen of Mario Batali's three-star New York restaurant, Babbo, where he worked himself up from kitchen slave to cook, while at the same time developing relationships with Batali and other kitchen colleagues, and tells of his further adventures as a butcher's apprentice in Italy.
