Words matter. These are the best Bill Buford Quotes, and they’re great for sharing with your friends.
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.
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.
Kasha is the hardy starch of a Slavic winter – buckwheat, in fact – but when cooked properly, it gets a nutty, deep-brown crust.
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.
Lyon is unusual and seems to be exceptionally incompetent at publicising itself. In fact, it doesn’t want visitors. It fears discovery.
Rachael Ray is probably the most watched kitchen personality in the history of American television.
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.
Gramercy Park is a four-acre square given in perpetuity to the residents surrounding it, 170 years ago, by Samuel Ruggles, a real estate developer of immoderate means.
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 ended up wanting to be a cook and hold my own in a restaurant.
Tuscan sausages are smaller than their American cousins, each one demarcated with a string, a graceful loop drawn tightly into a knot – looping and tightening, looping and tightening, a symmetrically floppy, aesthetically appealing rhythm.
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.’
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.
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.
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.
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.
