{"title":"Bill Buford Books","description":"\u003cp\u003eBrowse the books by Bill Buford we have in stock, second-hand, in paperback and hardback. Mostly non-fiction and biography. Every book ships from our own UK warehouse. Free UK delivery on orders of £10 or more.\u003c\/p\u003e","products":[{"product_id":"among-the-thugs-vintage-departures","title":"Among the Thugs (Vintage Departures)","description":"\u003cp\u003eThey 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. 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Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave.\u003cbr\u003e \u003cbr\u003e He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher- preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.\u003cbr\u003e \u003cbr\u003e \u003ci\u003eHeat\u003c\/i\u003e is a marvellous hybrid- a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. 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Raymond Carver, Mona Simpson, Geoffrey Wolff, Angela Carter, Mikal Gilmore, Louise Erdrich, Saul Bellow, Doris Lessing, Peter Carey, Bret Easton Ellis, and twelve other equally powerful writers tackle this most consuming of subjects. The Granta Book of the Family includes fiction, memoir, biography, and reportage, and is inspired by the relationships forced on us by the accident of birth -- relationships that form and brand character and life.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/bill-buford-books\"\u003eBill Buford\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 1997\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 400\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Granta\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780964561144\u003c\/p\u003e\u003c\/div\u003e","brand":"Granta","offers":[{"title":"Standard Secondhand — £10.35","offer_id":47915174920369,"sku":"SB-096456114X-C3","price":10.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/096456114X.jpg?v=1789260141"},{"product_id":"heat","title":"Heat","description":"\u003cp\u003eBill Buford—author of the highly acclaimed best-selling\u003ci\u003eAmong the Thugs—\u003c\/i\u003ehad long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali’s three-star New York restaurant, Babbo, Buford grabbed it.\u003ci\u003eHeat\u003c\/i\u003eis the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.\u003cbr\u003e \u003cbr\u003e In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters.\u003cbr\u003e \u003cbr\u003e Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.\u003cbr\u003e \u003cbr\u003e \u003ci\u003eHeat\u003c\/i\u003eis a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters.\u003cbr\u003e \u003cbr\u003e It is a book to delight in—and to savor.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/bill-buford-books\"\u003eBill Buford\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 2006\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 318\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Alfred A. 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Thompson. \u003cbr\u003e\u003cbr\u003e\u003ci\u003eAmong the Thugs\u003c\/i\u003e is a terrifying, malevolently funny, supremely chilling book about the experience, and the eerie allure, of crowd violence and football culture.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e \u003ca href=\"\/collections\/bill-buford-books\"\u003eBill Buford\u003c\/a\u003e (all their books in stock)\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 2018\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 336\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e National Geographic Books\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781784759544\u003c\/p\u003e\u003c\/div\u003e","brand":"National Geographic Books","offers":[{"title":"Standard Secondhand — £4.68","offer_id":47917041778865,"sku":"SB-1784759546-C3","price":4.68,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/1784759546.jpg?v=1789248226"},{"product_id":"dirt-adventures-in-french-cooking-from-the-bestselling-author-of-heat","title":"Dirt: Adventures in French Cooking from the bestselling author of Heat","description":"\u003cp\u003e\u003cb\u003e'A chomping, romping, savoury tour de force: by turns hilarious, and seriously thought provoking' Simon Schama\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003cb\u003e*A BOOK OF THE YEAR IN THE \u003ci\u003eOBSERVER\u003c\/i\u003e AND \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e*\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e For most of his adult life, Bill Buford had secretly wanted to find himself in France, in a French kitchen, having mastered the art of French haute cuisine. And where better than Lyon, the most Frenchly authentic of cities and the historic gastronomic capital of the world? There were a few obstacles: he didn't speak a word of French, he had no formal training, he didn't know a soul in Lyon, and his wife and two twin toddlers currently lived in New York City.\u003cbr\u003e \u003cbr\u003e So begins Bill Buford's vivid, hilarious, intimate account of his five-year odyssey in French cuisine. After realising that a \u003ci\u003estage\u003c\/i\u003e in France was the necessary first step, he moves with his young family to Lyon. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting \u003ci\u003erigeur\u003c\/i\u003e of the kitchen, Buford becomes a man obsessed - with proving himself on the line, proving that he is worthy of the gastronomic secrets he is learning, proving that French cooking actually derives from (\u003ci\u003emon dieu!\u003c\/i\u003e) the Italian. 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