Bill Buford
Bill Buford
Bill Bufordis an American author and journalist. Buford is the author of the books Among the Thugs and Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany...
NationalityAmerican
ProfessionAuthor
CountryUnited States of America
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Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.
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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.
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Probably the single most important evolutionary trait dogs developed was right there at the outset, illuminated by the campfire. It is in those eyebrows and in the way dogs have of tilting their heads. They are warm packages of emotions.
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I ended up wanting to be a cook and hold my own in a restaurant.
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Kasha is the hardy starch of a Slavic winter - buckwheat, in fact - but when cooked properly, it gets a nutty, deep-brown crust.
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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.'
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Bahia is the Amazon's geographical next-of-kin: the same climate, forest canopy, diverse floor. But there is no wild cacao; the tree was introduced, most likely by a Frenchman, Louis Frederick Warneaux, who, in 1746, sowed seeds near one of Bahia's large rivers.
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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.
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For reasons I didn't understand, I felt I needed to learn how to cook the food of France and knew that I was going to have to get over to the country: to Paris, I'd always assumed.
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I bashed myself. I cut myself. I caught on fire. I fell: I had been myopically focused on peeling garlic, and hadn't noticed a bin of beef at my feet until I walked into it.
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Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.
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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.
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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.
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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.