Bill Buford Quotes

To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami.

I always say whoever can figure out how to make ice cream healthy will be a gazillionaire.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

Progress in civilization has been accompanied by progress in cookery.

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

Food is ever-changing and ever moving forward and getting more and more complex.

You have to know the classics if you want to cook modern food.

I looked at different products we could do, and the marshmallows were the most fun to develop.

I blurbed a nice book, not at all like my book 'The Big Oyster,' called 'The Essential Oyster.' I blurbed a pretty good book about meat called 'Meathooked.'

There should be a burnished tablet let into the ground on the spot where some courageous man first ate Stilton cheese, and survived.

There must be hundreds of unsung heroes and heroines who first tasted strange things growing - and think of the man who first ate a lobster. This staggers the imagination. I salute him every time I take my nutcracker in hand and move the melted-butter pipkin closer.

A slab of bread "buttered" with lard and, if you were lucky, seasoned with salt and pepper, was a luxury.

Juno MacGuff: You can never have too many of your favorite one calorie breath mints.

Shepherds don't look after sheep because they love them - although I do think some shepherds like their sheep too much. They look after their sheep so they can, first, fleece them and second, turn them into meat. That's much more like the priesthood as I know it.

Man is an animal that cooks his victuals.

Those dripping crumpets, I can see them now. Tiny crisp wedges of toast, and piping-hot, flaky scones. Sandwiches of unknown nature, mysteriously flavoured and quite delectable, and that very special gingerbread. Angel cake, that melted in the mouth, and his rather stodgier companion, bursting with peel and raisins. There was enough food there to keep a starving family for a week.

(on asparagus) Europeans of the Renaissance swore by it as an aphrodisiac, and the church banned it from nunneries.

CHOW^TM contained spun, plaited, and woven protein molecules, capped and coded, carefully designed to be ignored by even the most ravenous digestive tract enzymes; no-cal sweeteners; mineral oils replacing vegetable oils; fibrous materials, colorings, and flavorings. The end result was a foodstuff almost indistinguishable from any other except for two things. Firstly, the price, which was slightly higher, and secondly, the nutritional content, which was roughly equivalent to that of a Sony Walkman.

But I think a life of raising prize cattle, going shooting two or three times a year, fishing in the summer, and interspersing the whole thing with some golf and bridge - and whenever I felt like talking or writing, doing it with abandon and with no sense of responsibility whatsoever - maybe such a life wouldn't be so bad.

And true love waits In haunted attics And true love lives On lollipops and crisps

I am the MacGyver of cooking. If you bring me a piece of bread, cabbage, coconut, mustard greens, pigs feet, pine cones...and a woodpecker, I'll make you a good chicken pot pie.

I have the biggest sweet tooth ever. I love chocolate, I love sugar, all that stuff. But I've learned to kind of not eat it but just treat myself every now and then with something. Because if you avoid it completely, then I personally go crazy.

Chickens, cows, and pigs in factory farms spend their whole lives in filthy, cramped conditions, only to die a prolonged and painful death.

Cookery is the art of preparing food for the nourishment of the body. Prehistoric man may have lived on uncooked foods, but there are no savage races today who do not practice cookery in some way, however crude. Progress in civilization has been accompanied by progress in cookery.

Every cow in the world, you know, when they do what they do, you've got more carbon dioxide.