- ISBN13: 9781400034475
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Rachel and Scott were never friends in college; her scholarly pursuits never fit with his party-boy attitude. She was the serious student, spending whatever time she had studying to become a doctor. Scott was just the opposite: a sexy frat boy more interested in booze and girls than books.
When they share a road trip after graduation, the only question is how they will tolerate each other for two days in close quarters. Everything changes when Scott's car breaks down in a small town, leaving them with only one opportu! nity to raise the money they need. Now Rachel must come out of her scholarly shell and embrace the exhibitionist withinâ€"and maybe show Scott there's more to her than her brain.
Unexpected car trouble leaves the doctor and the former party boy stranded during their cross-country trip, bringing them closer togetherâ€"â€"in every way possible.
Rachel and Scott were never friends in college; her scholarly pursuits never fit with his party-boy attitude. She was the serious student, spending whatever time she had studying to become a doctor. Scott was just the opposite: a sexy frat boy more interested in booze and girls than books.
When they share a road trip after graduation, the only question is how they will tolerate each other for two days in close quarters. Everything changes when Scott's car breaks down in a small town, leaving them with only one opportunity to raise the money they need. Now Rachel must come out of her scholarly shell and embrace the ex! hibitionist withinâ€"and maybe show Scott there's more to her ! than her brain.
The Pulitzer Prize-winning authorâ€" "an immensely gifted writer and a magical prose stylist" (Michiko Kakutani, New York Times)â€"offers his first major work of nonfiction, an autobiographical narrative as inventive, beautiful, and powerful as his acclaimed, award-winning fiction.
A shy manifesto, an impractical handbook, the true story of a fabulist, an entire life in parts and pieces, Manhood for Amateurs is the first sustained work of personal writing from Michael Chabon. In these insightful, provocative, slyly interlinked essays, one of our most brilliant and humane writers presents his autobiography and his vision of life in the way so many of us experience our own lives: as a series of reflections, regrets, and reexaminations, each sparked by an encounter, in the present, that holds some legacy of the past.
What does it mean to be a man today? Chabon invokes and interprets and struggles to reinv! ent for us, with characteristic warmth and lyric wit, the personal and family history that haunts him even asâ€"simply becauseâ€"it goes on being written every day. As a devoted son, as a passionate husband, and above all as the father of four young Americans, Chabon presents his memories of childhood, of his parents' marriage and divorce, of moments of painful adolescent comedy and giddy encounters with the popular art and literature of his own youth, as a theme playedâ€"on different instruments, with a fresh tempo and in a new keyâ€"by the mad quartet of which he now finds himself co-conductor.
At once dazzling, hilarious, and moving, Manhood for Amateurs is destined to become a classic.
A 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 d! esire 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. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne DurhamGuest Reviewer: Anthon! y Bourdain
Anthony Bourdain is host of the Discovery Channel's No Reservations, executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential, Anthony Bourdain's Les Halles Cookbook, A Cook's Tour, Bone in the Throat, and many others. His latest book, The Nasty Bits will be released on May 16, 2006.Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado! -masochistic fun. Buford not only accurately and hilariously d! escribes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook.
Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight.
Thirdly,! Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
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