Have you ever wondered what went on behind the scenes of a “celebrity” chef’s kitchen? In this book, Bill takes us to Babbo, a NYC restaurant owned and operated by Mario Batali. Although, I am not too sure as to how this came about, Bill winds up working in Mario’s kitchen, starting from the bottom and sweating his way through the different stations. Along the way, he has the opportunity to travel to Italy and learn different techniques and butchering methods.
The story itself was good but it was very wordy. This book is huge and each page is filled with smallish font. I did listen to the majority of this book on audio and that kept me from giving up. I think that if I read it from start to finish, I may not have made it. This was part memoir, part gossipy, part travelogue, part foodie fascination.
I gave this book 3 crowns.