If you ever wanted to work in a NY times 3 star resturant or a butcher’s in Tuscany, this is the book for you. It is an engrosing read about Bill Buford’s journey from a home cook to a line cook at Babo (Mario Batali’s resturant in New York) to Betta’s where he learns pasta making to L’Antica Macelleria Cecchini in Tuscany where under Dario Cecchini and The Maestro (an amazing man) he begins to master the Pig and studies the thigh.