Showing results by author "Bill Buford" in All Categories

What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.

They have names like Barmy Bernie, Daft Donald, and Steamin' Sammy. They like lager (in huge quantities), the queen, football clubs (especially Manchester United), and themselves. Their dislike encompasses the rest of the known universe, and England's soccer thugs express it in ways that range from mere vandalism to riots that terrorize entire cities. Now, Bill Buford, editor of the prestigious journal Granta, enters this alternate society and records both its savageries and its sinister allure.

From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.

From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.

Bill Buford spends a wild night in the park; Jonathan Safran Foer envisions it as a tiny, transplanted piece of a mythical Sixth Borough; and Marie Winn answers definitively Holden Caulfield's question of where the ducks go when the park's ponds freeze over. There are bird sightings and fish sightings; Jackie Kennedy and James Brown sightings; and pieces by Colson Whitehead, Paul Auster, and Francine Prose. This vibrant collection presents Central Park in all its many-faceted glory, a 51-block swath of special magic.

Bill Buford kündigt seinen Job als Literaturchef des berühmten Magazins The New Yorker, um ein Jahr lang in der Küche des Sterne-Restaurants Babbo Töpfe und Pfannen zu schrubben und vor allem: kochen zu lernen. Am Ende hat er vor allem eins begriffen: Gutes Essen fängt bei den Zutaten an. Und so beginnt eine obsessive Expedition durch Meisterküchen, die bei einem Metzger in Italien endet.