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 birdcallcase Change image and share on social
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 amazonbahiacacao share on social
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 agoargentbasic share on social
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 batalibirthdaycold Change image and share on social
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 campfiredevelopdog share on social
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 cookfingerfood Change image and share on social
I ended up wanting to be a cook and hold my own in a restaurant. Bill Buford cookendhold Change image and share on social
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 assumecookcountry Change image and share on social
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 brownbuckwheatcook Change image and share on social
Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster. Bill Buford chefgordonguide Change image and share on social