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  • For a rip-roaring account of French food culture and the dos and don'ts of working in a kitchen, look no further.

    Olivia Marks, Vogue *The Best Food Writing For Autumn 2020*
  • Hugely enjoyable... Buford's patience and composure are remarkable, his reportage illuminating.

    Roger Lewis, The Times
  • This book may well be an even greater pleasure than its predecessor... Delightful, highly idiosyncratic.

    Lisa Abend, New York Times Book Review
  • Buford is excellent company - candid, self-deprecating and insatiably, omnivorously interested... [I] wolfed it down.

    Orlando Bird, Telegraph
  • I adore Buford's enthusiasm, which is unstinting, endlessly curious and absolutist in the best sense.

    Rachel Cooke, Observer

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