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Bill Buford
1.205 documents for Bill Buford
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William (Bill) Buford was born Sept. 4, 1946, in Freeman, Va. He was the third son born to the late Joseph N. Buford Sr. and the late Mrs. Pearl I. Buford of Petersburg, Va. Bill (aka Beaver) attended Virginia State University in Petersburg, Va. He moved to Washington, D.C., in the early '70s. He worked in carpentry until early '80s. He began work as a private contractor until retirement. He married Marcia L. Thomas in 1979 and conceived three daughters. Bill remained in Washington, D.C., until he was peacefully called to his heavenly home on April 18, 2009.
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It's a John McLendon CIAA Hall of Fame class that would have its founder smiling from above. CIAA Commissioner Leon Kerry, assisted by CNN Business News Correspondent Stephanie Elam, inducted the 2010 class at ceremonies held at The Charlotte Convention Center. The class of inductees were led by the speedy 1987 quartet of Vivienne Spence (Morana), Trina Creekmoore (Forbes), Eldece Clark (Lewis) and Maureen Wiltshire (Forbes); William "Bill" Buford, four-letter man at Morgan State and North Carolina A&T; Harvey Heartley, Sr., the former director of athletics at St. Augustine's and former AIl-CIAA and third team All- America at North Carolina Central and drafted by the Minneapolis Lakers in 1955. The class of inductees were led by the speedy 1987 quartet of Vivienne Spence (Morana), T...
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Delving into the 21st century's food- related publications, there are a host of cooking memoirs that have hit the best- seller lists. Bill Buford's 2006 Heat (An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker and Apprentice to a Dante-Quoting Butcher in Tuscany) (Alfred A. Knopf, New York City; hardcover, 318 pages; $25.95) is a hilarious, many-years- long journey into what it takes to be a chef. A staff writer for The New Yorker, Buford's dream of being a bona fide chef began with a grunt job at Mario Batali's three-star Big Apple res- taurant Babbo. The apprentice was initially relegated to whacking away at whole ducks separating the pieces into pre- scribed pans, then slowly rose through the ranks. Following in guru Batali's foot- steps, he spent nearly four years lear...
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Something's cooking in new books -- especially in three volumes about food and the people who create it. Authors Bill Buford, Anthony Bourdain and Michael Ruhlman -- no strangers to a hot stove -- each offer some food for thought in books that visit kitchens and cooks across the country and around the world.
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Warning: Don't read this book on an empty stomach. It's as good as the food it describes, and the food it describes is very good. So are the adventures. According to his own account, Bill Buford spent 23 years editing other people's writing. If one checks, however, it turns out that his "day jobs," as he calls them, were a bit grander than that. From 1979 to 1995 he was a founding editor of the British literary magazine Granta, and then the publisher of Granta Books. And from 1995 to 2003 Mr. Buford was fiction editor of the New Yorker, which means he edited many of the top writers of the day. Today he is a staff writer for the magazine.
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Heat Bill Buford (Knopf, $25.95) The book's subtitle says it all: "An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante- Quoting Butcher in Tuscany." Buford, a staff writer for The New Yorker who previously served as the magazine's fiction editor, was so passionate about food and cooking that he volunteered to serve as a grunt in the kitchen of Mario Batali's restaurant, Babbo. You know Batali, the Food Network star whose considerable culinary talent can sometimes seem obscured by his molto, larger-than-life personality. The book shifts back and forth between the increasingly glamorous life of the star chef and the gritty reality of the chef's own kitchen.
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Young adult review - Brief article - Book review
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Bill Buford began with a relatively modest goal: to work in the kitchen of the New York restaurant Babbo and learn some of the techniques used by its celebrity chef, Mario Batali. The reason for his wish also was relatively modest: Mr. Buford would document the experience and the charismatic Mr. Batali's rise to fame in a profile for The New Yorker magazine, where Mr. Buford was the fiction editor.
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HEAT An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta- Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany BILL BUFORD
