Bill Buford has been a writer and editor at The New Yorker since 1995. Prior to that, he was editor of Granta magazine for 16 years and, in 1989, became publisher of Granta Books. His book “Among the Thugs” is his personal account of English football (soccer) hooliganism. In 2006, he published “Heat,” his account of working in the New York City Italian restaurant Babbo, where he was a dishwasher, prep cook, garbage remover and did any other job he was assigned to. He traveled to Italy as part of his extensive research and learning. Buford then immersed himself into the world of French haute cuisine, cooking with the chef Daniel Bouloud. His new book is “Dirt: Adventures in Lyon as a Chef in Training, Father and Sleuth Looking for the Secret of French Cooking” (Knopf), a hilarious account of his exploits in French cooking.
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