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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
  • Hugely entertaining.

    Tim Adams, Observer
  • Another rollicking, food-stuffed entertainment... Gourmets and gourmands will savour this.

    Adam Begley, Spectator
  • A chomping, romping, savoury tour de force: by turns hilarious (often at his own expense); and seriously thought provoking about our relationship with cooking and appetite... You finish it stuffed and groggy with happy illumination but as with every great feast, wanting even more!

    Simon Schama
  • I admire this book enormously; it's a profound and intuitive work of immersive journalism.

    Dwight Garner, New York Times
  • By turns funny, intimate, insightful, and occasionally heartbreaking. It's a remarkable book, and even readers who don't know a sabayon from a Sabatier will find it endlessly rewarding.

    Publishers Weekly, starred review

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