Ever wondered what really goes on behind the scenes at a fine restaurant? If you love reading about food, dig into this book and savor every bite. Bill Buford, a writer for The New Yorker, was curious about whether he could take his basic kitchen skills and refine them enough to work in a high-profile restaurant. What began as an idea for a magazine article turned into an obsession for Buford as he apprenticed with superstar Italian chef Mario Batali at Babbo, his flagship eatery in New York City. Buford takes the reader into the kitchen with him as he starts at the bottom doing rote, mind-numbing and exhausting prep work and works his way up to preparing complicated entrees, all under the watchful eye of Batali's minions. The book really shines when Batali himself is in the kitchen -- fans of his will devour every detail of his quirkiness as a cook and a restaurant owner. Buford fills the book with juicy morsels about Batali that can't be learned from watching him cook on television. Buford becomes so enthralled with Batali and his background that he travels to Italy to visit many of the spots where the chef honed his Italian culinary skills. Even if you hate to cook, you won't be able to put this book down.