Bill Buford Quotes

When you roast a chicken perfectly, there's nothing more delicious.

I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.

Boning is a pain, but it makes such a majestic chicken.

Most turkeys taste better the day after, my mother's tasted better the day before.

I love to cook a meal for the so-called holidays. You always need the turkey. I like making a good BBQ brisket as well.

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

Don't make a big to-do about the turkey; brine it, put it in the oven, and don't think about it again.

I've roasted a somewhat frozen turkey, and it's come out just fine.

My mother very rarely skipped a Thanksgiving turkey. And yet, none of them ever tasted quite the same, landing somewhere on a sliding scale of succulence. She'd try new methods.

One of the greatest birds I've ever had is called a 'Turducken.' A chicken inside of a duck inside of a turkey. That's one that I love. I've done it a couple times.

A week before Thanksgiving, my mother bought the turkey, frozen. Then she froze it some more. Then she let it thaw and cleaned it - and I mean really cleaned it, because nobody wanted a 'dirty bird.' She salt-and-peppered the turkey, buttered, paprika-ed, and nominally stuffed it.

Food to me, in one word, is 'creativity' or 'expression.' It's simply, 'This is who I am at this point in time, and this is what I want to cook for you.'

My wife and I use a lot of garlic and rosemary with roast lamb. It has to be New Zealand lamb. The domestic variety is too gamy, in my experience.

In France, cooking is a serious art form and a national sport.

I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.

I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.

Keeping your space clean is as much a part of the end result as the dish being tasty.

Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.

At the end of the day, I love eating duck. It's the best thing you can eat on this earth, especially grilled with jalapenos and cream cheese.

Finishing food is about the tiny touches. In the last seconds you can change everything.

Cooking turkey every year doesn't have to be monotonous - I want people to always mix it up using different spices and preparations.

Mayonnaise: One of the sauces which serve the French in place of a state religion.

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs.

I always get so excited cooking chicken wings.