Bill Buford
Bill Buford
Bill Bufordis an American author and journalist. Buford is the author of the books Among the Thugs and Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany...
NationalityAmerican
ProfessionAuthor
CountryUnited States of America
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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.
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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.
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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.
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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.
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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.
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I ended up wanting to be a cook and hold my own in a restaurant.
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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.
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There's not stuffiness, there's not reverence about literature ... it's actually very hip, often spontaneous, dramatizations of what's appearing in the magazine, to show just how alive and up-to-the-minute some of the fiction can be.
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A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What could be got from the woods was free and amounted to a diurnal dining diary that everyone kept in their heads. May was wild asparagus, arugula, and artichokes. June was wild lettuce and stinging nettles. July was cherries and wild strawberries. August was forest berries. September was porcini.
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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.
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The most important knowledge is understanding what you can't do.
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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.
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The crowd is not us. It never is.
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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.'