Best Selling Books by Bill Buford

“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal 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. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.

The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York City’s most popular and revolutionary Italian restaurants. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor. The result is a hilarious, self-deprecating, and fantasically entertaining journey into the heart of the Italian kitchen.

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 with the social imagination of a George Orwell and the raw personal engagement of a Hunter Thompson.

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Ten years after the success of the 1983 Best of Young British Novelists issue, four judges -- A.S. Byatt, Salman Rushdie, bookseller John Mitchinson and Granta editor Bill Buford -- set out to identify twenty more young and promising writers. The list introduced astonishing emerging talents: Alan Hollinghurst, Will Self, Hanif Kureishi, A.L. Kennedy and many more. A widely varied anthology including novel extracts and stories that showcase a generation of writers coming into its own.

A selection from the beloved bestseller Among the Thugs, “Waiting for a Goal” pinpoints the actual soccer amid the rampant hooliganism. They have names like Barmy Bernie, Daft Donald, and Steamin’ Sammy. They like lager (in huge quantities), the Queen, football clubs, and themselves. Their dislikes encompass the rest of the known universe, and England’s soccer thugs express their feelings in ways that range from petty vandalism to riots that terrorize entire cities. And for nearly a decade, from World Cups to beer halls, Bill Buford was one of them. Among the Thugs is the terrifying, definitive account of football hooliganism, a hall of fame sports book but also a paragon of immersive journalism. In “Waiting for a Goal,” Buford shepherds the reader into the stands, directly over the pitch, bringing the social imagination of a George Orwell and the raw personal engagement of a Hunter S. Thompson to bear on the most beautiful game there is. An eBook short.

Eine aktualisierte Ausgabe von Pancha Tantra, Walton Fords majestätisch-morbider Tier-Menagerie. Die jüngsten Arbeiten des Künstlers fesseln durch ihren Naturalismus und verstören gleichzeitig durch die komplexen anthropomorphen Geschichten, die sie erzählen. Sie werden ergänzt durch eine detaillierte Analyse seines Werks und Auszüge aus Texten, die ihn inspirierten. "Fords Werk in all seiner schaurigen hyper-realen Pracht." - Los Angeles Times

Walton Ford''s large-scale watercolors of animals make up a unique anthropomorphic universe rich in sly jokes and hidden meaning. The most comprehensive survey of Ford''s oeuvre to date, this publication features 40 new works, more than 120 additional pages, and a new essay by the artist.Soon available in an Art Edition limited to 100 copies, ...

Featuring original photographs, many rare and unseen, ''Vespa'', delves into the facets of the famous brand from its innovative technical and stylistic design to its freedom-inspired customers.

Un libro muy apetitoso: Bill Buford viaja a Lyon y se sumerge en los secretos de la cocina francesa. Cuando Bill Buford decide escribir uno de sus reportajes no hay medias tintas que valgan. Se sumerge en el asunto y lo vive en sus propias carnes hasta las últimas consecuencias. Lo hizo con Entre los vándalos, cuando se infiltró entre los hinchas futbolísticos británicos. Y ya en el ámbito culinario, en Calor ahondó en el mundo de la cocina italiana. Ahora en La transmisión del sabor hace lo propio con la cocina francesa. Nada de limitarse a leer un montón de recetarios y entrevistar a unos cuantos cocineros. No. Buford sigue el camino marcado por un chef de cocina francesa de Washington: si quiere escribir un libro sobre el tema, debe ir a la ciudad de Lyon, el auténtico corazón de la cuisine française y reino de su sumo pontífice, Paul Bocuse. De modo que Buford, sin hablar francés ni tener formación como cocinero, hace las maletas y se lleva a su mujer y a sus dos hijos gemelos a Lyon para una estancia de cinco años. Allí estudia en L’Institut Paul Bocuse; logra ser aceptado como aprendiz en un estrella Michelin local, La Mère Brazier, y se somete a una disciplina casi militar (y quizá sobra el casi). Su gran logro será que se le confíe el menú del personal del restaurante. Por el camino, se hace amigo de un panadero excelso, asiste a una matanza –una auténtica carnicería– del cerdo, descubre productos locales, técnicas de cocina y el duro camino del cocinero francés (que, a tenor de lo que cuenta, resulta ser casi tan bestia como el del samurái). Resultado: un libro apetitoso, de lectura gozosa, por momentos desternillante y repleto de información de primera mano sobre los secretos mejor guardados de la cocina francesa. Ah, y además es un ejercicio modélico de periodismo con hechuras literarias.

Cinco anos em Lyon é o cativante e divertido livro de memórias de Bill Buford, fundador da revista literária Granta e aventureiro por natureza, que deixa a vida em Nova York para trás para se arriscar como cozinheiro nas cozinhas francesas. Disposto a lutar contra uma língua que pouco conhecia e confiante de que dominaria a arte da cozinha francesa, Bill Buford, editor de ficção da New Yorker e autor do livro Calor, embarca para Lyon, acompanhado de sua esposa e de seus filhos gêmeos de três anos. Lá, estagia nas principais boulangeries da cidade, estuda no famoso Institut Paul Bocuse e se torna cozinheiro no lendário La Mère Brazier. Assim, o que deveria ter sido uma viagem de seis meses se transformou em uma aventura de cinco anos — tudo isso para responder a uma só questão: o que é preciso para se tornar um mestre da culinária francesa? Com seu humor característico e a habilidade em mergulhar de cabeça em um mundo totalmente desconhecido, Bill Buford presenteia os leitores com este livro de memórias, que nos leva a um inesquecível passeio por uma das maiores culturas gastronômicas do mundo. "Um tour de force apimentado, divertido e saboroso!" — Simon Schama, historiador, crítico de arte da New Yorker e autor de O poder da arte "Obrigatório para qualquer pessoa que ama história, boa comida e narrativas impecáveis." — David Chang, proprietário do restaurante Momofuku e autor de Morder um pêssego "Se você gosta de boa comida, adora ler e ama pessoas com senso de aventura, este livro é leitura obrigatória. Maravilhoso." — Ruth Reichl, crítica gastronômica

Bill Bufords strävan att förstå det franska köket tar honom till världens gastronomiska huvudstad, Lyon. Han studerar vid L’Institut Bocuse, lagar mat på Michelinrestaurangen La Mère Brazier, uthärdar oändliga timmar i köket och blir besatt av att bevisa att han är värd de gastronomiska hemligheterna han får ta del av och att fransk matlagning faktiskt härrör från (mon dieu!) den italienska. Med sin speciella humor, äventyrskänsla och mästerliga förmåga att fördjupa sig själv och sina läsare i omgivningen har Bill Buford skrivit en bok som säkert kommer att bli alla matälskares favorit.

Bill Buford, Kultautor des Bestsellers „Hitze“, ist zurück am Herd! – Selbstironisch und urkomisch ist die Odyssee auf der Suche nach den Geheimnissen der französischen Küche. Bill Buford, Starautor des „New Yorker“, setzt sich gern Extremen aus. Er lebte unter Hooligans und arbeitete in Italien als Pastamacher. Nun unterwirft er sich den Regeln der französischen Spitzenküche. Dafür verpflanzt er seine Frau und seine dreijährigen Zwillingssöhne kurzerhand nach Lyon. Er wird Bäckerlehrling, Schüler des Institut Paul Bocuse und Praktikant im legendären La Mère Brazier, wo er lernt, wie man ein Fischfilet auf 62,5 Millimeter filetiert, Hummertürmchen baut und wie nah Kameradschaft und Intrige in der Küche beieinanderliegen. Aller Widerstände zum Trotz gibt Buford nicht auf, denn ihn treibt die Frage an: Liegt der Ursprung der französischen Küche in Italien? Eine faszinierende kulinarische Reportage.

A trilogy of short stories, set in different times and places; crimes of passion, deceit, ending in justice, hope and courage..... In one story a seemingly, a successful "player" who has it all, does not see the scheme, in another, a victim of a hideous crime recovers her dignity but has to fight for her daughter''s survival, then lastly, an innocent, driven to overcome a malady turns to a source of comfort, unknowing what lies beyond the helping hand

" Bill Buford a été un jour saisi d''effroi en voyant une horde furieuse de hooligans déchaînés et s''est lancé dans une enquête sur les vandales des stades. Il a infiltré les supporters fanatiques de Manchester, a assisté à une nuit initiatique dans une discothèque où des jeunes gens entraient en une transe collective scandée par des propos nationalistes et racistes. Son témoignage est effarant. Il relève que la violence des gradins n''est plus l''apanage d''une classe défavorisée, d''une génération perdue ou d''une jeunesse en dérive. Ces foules primitives, aux impulsions barbares, sont formées de personnes ordinaires, de citoyens intégrés qui perdent la tête sous l''effet de la passion et du nombre. Voyage ethnologique ou fantastique ? Une apologie du foot à la télé, chez soi, peinard. " Jean-Luc Douin, Télérama.

Plutôt inattendu. Un écrivain, à l''âge honorable de cinquante ans, s''engage comme marmiton dans la cuisine du restaurant branché du célèbre Mario Batali à New York. Prend-il goût à la servitude volontaire ou aux horizons sans fin de l''exploration gourmande? Toujours est-il que, guidé par la passion, il en vient à traverser l''Atlantique pour s''initier à la fabrication des pâtes fraîches, puis à la découpe de la viande chez un boucher talentueux mais excentrique en plein cœur de la Toscane, dans les collines du Chianti. Ce récit, unique en son genre, entraîne le lecteur dans un corps à corps avec l''art culinaire d''une intensité qui ne désarme jamais. Il se trouve plongé au cœur de la transmission de la traition et du savoir gastronomiques. Un savoir que l''on ne partage pas avec n''importe qui... Inspiré par ses rencontres avec des personnages hors du commun, Buford nous régale de pensées dont la saveur n''a rien à envier à celles des tortelli di zucca. Chaud brûlant a été retenu par le New York Times dans sa sélection des dix meilleurs livres de l''année 2006.

Verslag van een journalist die enkele jaren heeft opgetrokken met groepen Engelse voetbalvandalen.