Bill Buford Quotes

Lyon is unusual and seems to be exceptionally incompetent at publicising itself. In fact, it doesn't want visitors. It fears discovery.

Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.

A dish was a failure because it hadn't been cooked with love. A dish was a success because the love was so obvious. If you're cooking with love, every plate is a unique event - you never allow yourself to forget that a person is waiting to eat it: your food, made with your hands, arranged with your fingers, tasted with your tongue.

Food made by hand is an act of defiance and runs contrary to everything in our modernity. Find it; eat it; it will go. It has been around for millennia. Now it is evanescent, like a season.

If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils.

He is merely the first to cross an important boundary of behavior, a tactic boundary that, recognized by everyone there, separates one kind of conduct from another. He is prepared to commit this 'threshold' act – an act which, created by the crowd, would have been impossible without the crowd, even though the crowd itself is not prepared to follow: yet.

The commonplace about Italian cooking is that it's very simple; in practice, the simplicity needs to be learned, and the best way to learn it is to go to Italy and see it firsthand.

I was surprised by what I found; moreover, because I came away with a knowledge that I had not possessed before, I was also grateful, and surprised by that as well. I had not expected the violence to be so pleasurable....This is, if you like, the answer to the hundred-dollar question: why do young males riot every Saturday? They do it for the same reason that another generation drank too much, or smoked dope, or took hallucinogenic drugs, or behaved badly or rebelliously. Violence is their antisocial kick, their mind-altering experience, an adrenaline-induced euphoria that might be all the more powerful because it is generated by the body itself, with, I was convinced, many of the same addictive qualities that characterize synthetically-produced drugs

The skyline in Alfred Hitchcock's 'Rope' is made up: no, you don't get the Waldorf and the Chrysler and the Empire State buildings and a dozen other magnificent structures in one window.

Since 1890, the Tour d'Argent's basic recipe hasn't changed. If you find yourself at the restaurant tomorrow, you will eat duck in the confidence that it was what someone ate a hundred years ago. You will eat it in the expectation that someone else will be served it a hundred years from now.

People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.

You don't learn knife skills at cooking school, because they give you only six onions and no matter how hard you focus on those six onions there are only six, and you're not going to learn as much as when you cut up a hundred.

Cable made the Food Network possible. It was invented in 1993 by Reese Schoenfeld, a co-founder of CNN, who was convinced that its natural audience was women - millions of them.

I didn't know why dessert was invented or what function it was meant to perform. Raising livestock and the harvesting of grains are ancient activities, but when did humankind decide it also needed creme brulee?

The cacao content is a wrapper's most important datum, and the acceptable benchmark is seventy per cent. The figure is a measure of 'cocoa mass.'

The Rio de Contas, a wide, almost delta-like river, was startling, a sudden big sky and a feeling of openness, and very bright. It was noisy with birds. The rain forest houses most of the earth's plant and animal population. I hadn't anticipated it would be so loud.

The first glimpse I had of what Mario Batali's friends had described to me as the 'myth of Mario' was on a cold Saturday night in January 2002, when I invited him to a birthday dinner.

The 'classic' pig is inspired by northern Italy. It is made up of meat and fat, rosemary and garlic, salt and lots of black pepper.

I just believe people should know what they're eating.

All this intelligent and careful work revealed a man of great forethought. Yet you could see in Mr. Wicks's eyes
as he stood in the shade of the terminal awning, all that tweed and education waving to us, as one by one each bus pulled out for the noisy drive into the city
that he had failed.

It is, I concluded, a side effect of this kind of food, one that's handed down from one generation to another, often in conditions of adversity, that you end up thinking of the dead, that the very stuff that sustains you tastes somehow of mortality. (198)

If you're cooking with love, every plate is a unique event - you never allow yourself to forget that a person is waiting to eat it:

It could be Paris. It could be Rio de Janeiro. It could be anywhere but home: someplace, anyplace, disorienting enough to make him notice what he wouldn't otherwise see. (The medicinal benefits of disorientation can never be overestimated.)

I stood in the doorway of one room, lost in a meditation of the house's recurring habits. People had made love here, sweated through pregnancy, gave birth, looked after children, became ill, died, the fire always burning in the kitchen. In this room, the next generation had done the same, the fire still burning. And the next generation, for thousand years.

I felt weightless. I felt nothing would happen to me. I felt that anything might happen to me. I was looking straight ahead, running, trying to keep up, and things were occurring along the dark peripheries of my vision: there would be a bright light and then darkness again and the sound, constantly, of something else breaking, and of movement, of objects being thrown and of people falling.

Then he exploded. "No!" he said. That familiar injunction. I'd heard it so many times. "No. I cannot take this steel. It would not be correct." He opened his knife drawer. "It goes here," he said, "until you return."
(That's how you leave: by never saying good-bye.)
And I learned that: to return. I came back the following year and the year after that. I hope to return every year (after all, I may never have the chance to learn so much), until I have no one to return to. (301)

Kasha is the hardy starch of a Slavic winter - buckwheat, in fact - but when cooked properly, it gets a nutty, deep-brown crust.

This was a mouth that had suffered many slings and arrows along with the occasional thrashing and several hundredweight of tobacco and Cadbury's milk chocolate. This was a mouth through which a great deal of life had passed at, it would appear, an uncompromising speed.

Gordon Ramsay grew up in a tourist town, Stratford-Upon-Avon, but in a part tourists don't visit - a council estate: a concrete bunker subsidized by the local government, synonymous with deprivation and blight.

Rachael Ray is probably the most watched kitchen personality in the history of American television.

What is New York? A straightforward answer: seven million people crushed onto an island originally settled by the Dutch. But it's more than that. These are seven million who were, mainly, not even born here.