“Food made by hand is an act of defiance and runs contrary to everything in our modernity.” — Bill Buford Copy Share Image
“I was taught how to tie up the loin with a butcher's looping knot and was so excited by the discovery that… — Bill Buford Copy Share Image
“It is, I concluded, a side effect of this kind of food, one that's handed down from one generation to another, often… — Bill Buford Copy Share Image
“I didn't want to be a chef: just a cook. And my experiences in Italy had taught me why. For millennia, people… — Bill Buford Copy Share Image
Food made by hand is an act of defiance and runs contrary to everything in our modernity. Find it; eat it; it… — Bill Buford Copy Share Image
A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What… — Bill Buford Copy Share Image
“Food made by hand is an act of defiance and runs contrary to everything in our modernity.” — Bill Buford Copy Share Image
In normal life, 'simplicity' is synonymous with 'easy to do,' but when a chef uses the word, it means 'takes a lifetime to learn.' — Bill Buford Copy Share Image
“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… — Bill Buford Copy Share Image
“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… — Bill Buford Copy Share Image
“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:” — Bill Buford Copy Share Image
“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… — Bill Buford Copy Share Image
“I was taught how to tie up the loin with a butcher's looping knot and was so excited by the discovery that I went… — Bill Buford Copy Share Image
“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… — Bill Buford Copy Share Image
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… — Bill Buford Copy Share Image
“I didn't want to be a chef: just a cook. And my experiences in Italy had taught me why. For millennia, people have known… — Bill Buford Copy Share Image
