Explore the most impactful and insightful quotes and sayings by Bill Buford, and enrich your perspective with the wisdom. Share these inspiring Bill Buford quotes pictures with your friends on social media platforms such as Facebook, Twitter, or your personal blogs, completely free. Here are the top 45 Bill Buford quotes for you to read and share.

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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. -- Bill Buford
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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. -- Bill Buford
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The first glimpse I had of what Mario Batali's friends had described to me as the 'myth of Mario' was on a cold Saturday night in January 2002, when I invited him to a birthday dinner. -- Bill Buford
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Literature is always best when it is celebrating its subjects darkly ... And because it is often by describing the thing lost - a family, a moment of happiness, a child, a father - that we understand the full weight of what we had. -- Bill Buford
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Rachael Ray is probably the most watched kitchen personality in the history of American television. -- Bill Buford
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Food made by hand is an act of defiance and runs contrary to everything in our modernity. Find it; eat it; it will go. It has been around for millennia. Now it is evanescent, like a season. -- Bill Buford
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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 shade of the terminal awning, all that tweed and education waving to us, as one by one each bus pulled out for the noisy drive into the city
that he had failed. -- Bill Buford
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It was one of the things you put up with: that every Saturday young males trashed your trains, broke the windows of your pubs, destroyed your cars, wreaked havoc on your town centres. I didn't buy it, but it seemed to be so. -- Bill Buford
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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. -- Bill Buford
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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. -- Bill Buford
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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 six onions there are only six, and you're not going to learn as much as when you cut up a hundred. -- Bill Buford
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It could be Paris. It could be Rio de Janeiro. It could be anywhere but home: someplace, anyplace, disorienting enough to make him notice what he wouldn't otherwise see. (The medicinal benefits of disorientation can never be overestimated.) -- Bill Buford
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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. -- Bill Buford
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Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster. -- Bill Buford
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I just believe people should know what they're eating. -- Bill Buford
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The skyline in Alfred Hitchcock's 'Rope' is made up: no, you don't get the Waldorf and the Chrysler and the Empire State buildings and a dozen other magnificent structures in one window. -- Bill Buford
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When I was at Babbo, I was covered in scars and scabs and burned bits - melted hair, ribbed burns I got reaching across the top of a hot skillet ... I sliced off the tip of my finger. I cleaved my forehead - a deep, ugly wound. Luckily, it regenerated. -- Bill Buford
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I ended up wanting to be a cook and hold my own in a restaurant. -- Bill Buford
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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. -- Bill Buford
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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. -- Bill Buford
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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
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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. -- Bill Buford
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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 of adversity, that you end up thinking of the dead, that the very stuff that sustains you tastes somehow of mortality. (198) -- Bill Buford
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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.' -- Bill Buford
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The family is the essential presence, the thing that never leaves you, even if you find you have to leave it. -- Bill Buford
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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. -- Bill Buford
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Lyon is unusual and seems to be exceptionally incompetent at publicising itself. In fact, it doesn't want visitors. It fears discovery. -- Bill Buford
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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. -- Bill Buford
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The reality of America is mass-market stupidity. -- Bill Buford
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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. -- Bill Buford
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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.' -- Bill Buford
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You can't do traditional work at a modern pace. Traditional work has traditional rhythms. You need calm. You can be busy, but you must remain calm. -- Bill Buford
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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. -- Bill Buford
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If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils. -- Bill Buford
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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
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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. -- Bill Buford
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Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family. -- Bill Buford
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I didn't know why dessert was invented or what function it was meant to perform. Raising livestock and the harvesting of grains are ancient activities, but when did humankind decide it also needed creme brulee? -- Bill Buford
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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. -- Bill Buford
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The most important knowledge is understanding what you can't do. -- Bill Buford
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The text, written in Latin, was inspired by a fifteenth-century chef known as Maestro Martino and was called De honesta voluptate et valitudine, On honest pleasures and good health. -- Bill Buford
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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 chocolate. This was a mouth through which a great deal of life had passed at, it would appear, an uncompromising speed. -- Bill Buford
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The crowd is not us. It never is. -- Bill Buford
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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. -- Bill Buford
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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. -- Bill Buford