59 Quotes by Bill Buford

  • Author Bill Buford
  • Quote

    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.'

  • Tags
  • Share

  • Author Bill Buford
  • Quote

    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.

  • Tags
  • Share

  • Author Bill Buford
  • Quote

    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.

  • Tags
  • Share

  • Author Bill Buford
  • Quote

    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.

  • Tags
  • Share

  • Author Bill Buford
  • Quote

    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.

  • Tags
  • Share

  • Author Bill Buford
  • Quote

    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.

  • Tags
  • Share

  • Author Bill Buford
  • Quote

    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.

  • Tags
  • Share

  • Author Bill Buford
  • Quote

    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?

  • Tags
  • Share

  • Author Bill Buford
  • Quote

    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.

  • Tags
  • Share