Buford Bill (Over 3,100 results)

Paperback. Condition: Good.

Paperback. Condition: Good. This anthology introduces the reader to three Americans behaving badly abroad in stories by Richard Ford, Paul Theroux and William T. Vollman. Also in this issue are pieces by Alan Lightman, Ken Light, Richard Rayner, Nadine Gordimer and others in South Africa.

Paperback. Condition: Very Good.

Condition: acceptable. Books may contain multiple pages with notes and highlighting. Supplements such as Access Codes, Cd's, etc. are not guaranteed with used book purchases.

Paperback. Condition: Good. 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.…

Paperback. Condition: Fair. 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.…

paperback. Condition: Fair.

Paperback. Condition: Very Good.

Condition: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Paperback. Condition: Good. 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.…

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Fair. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: Reprint ] Publisher: Granta Books Pub Date: 7/1/1988 Binding: Paperback Pages: 256 Reprint edition.

Condition: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: Reprint ] Publisher: Granta Books Pub Date: 7/1/1993 Binding: Paperback Pages: 320 Reprint edition.

Hardcover. Condition: Fair.

Hardback. Condition: Good. 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.…

Hardback. Condition: Very Good. 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.…

Hardback. Condition: Fair. 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.…

hardcover. Condition: Good. Ex Libris copy. May have library stickers and plastic covering. Good Clean copy. Minimal signs of wear. Any images shown are stock photographs and product may differ from what is shown.

Paperback. Condition: Very Good. Reprint. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Condition: Very Good. 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

paperback. Condition: Good. Good condition.No marking/highlighting.Cover and pages may show some wear.Not Satisfied? Contact us to get a refund.

Hardback. Condition: Very Good. 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. …

Hardback. Condition: Good. 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.…

hardcover. Condition: Good.

Condition: good. This book is in good condition with very minimal damage. Pages may have minimal notes or highlighting. Cover image on the book may vary from photo. Ships out quickly in a secure plastic mailer.

Condition: like_new. Fast Free Shipping â" Excellent condition book with clean cover and pages. Barely handled, with minimal wear. An outstanding copy, close to enjoy.

Condition: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

Condition: good. Fast & Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.