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Bill Buford has been a writer and editor for the New Yorker since 1995. Before that he was the editor of Granta magazine for sixteen years and, in 1989, became the publisher of Granta Books. He is also the author of Heat and Among the Thugs. He was born in Baton Rouge, Louisiana, grew up in California, and was educated at UC Berkeley and Kings College, Cambridge, where he was awarded a Marshall Scholarship for his work on Shakespeare's plays and sonnets. He lives in New York City with his wife, Jessica Green, and their two sons.
Hugely enjoyable... Buford's patience and composure are remarkable, his reportage illuminating. -- Roger Lewis * The Times * This book may well be an even greater pleasure than its predecessor... Delightful, highly idiosyncratic. -- Lisa Abend * New York Times Book Review * For a rip-roaring account of French food culture and the dos and don'ts of working in a kitchen, look no further. -- Olivia Marks * Vogue *The Best Food Writing For Autumn 2020* * Another rollicking, food-stuffed entertainment... Gourmets and gourmands will savour this. -- Adam Begley * Spectator * Hugely entertaining. -- Tim Adams * Observer *
