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The first sign that I'd been unknowingly affected by cooking shows occurred on a Sunday morning when I realized I was talking to myself. I'd been making toast. 'First, we cut our bread,' I whispered. 'Do you know why?' I stopped what I was doing and looked up. 'Let me tell you why.'

From Bill Buford

Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.

From Bill Buford

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.

From Bill Buford

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.

From Bill Buford

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.

From Bill Buford

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.

From Bill Buford

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

From Bill Buford

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.

From Bill Buford

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.

From Bill Buford

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

From Bill Buford

Bill Buford

Notable Quotes

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