Alex Givant's Reviews > Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Excellent book showing what it takes to become a cook. Loved his dedication to get skill from different place (like his multiple trips to the butcher shop in Italy), his humor (getting 225 lbs pig to Manhattan apartment in elevator :-)). I would recommend this book to anybody who wants to understand how much work the good cook put in (long shifts, endless trying to perfect cooking techniques) and what is food about (like his search of who first put eggs into pasta). I loved his idea of small food vs. big food.