Bill Buford is an American author, journalist, and editor. He is best known for his 2006 book Heat: An Amateur's Adventures as a Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, which chronicles his experiences working in various restaurants in Italy and France. He is also the author of Dirt, a book about the history and culture of French cuisine. He has written for The New Yorker, The New York Times Magazine, and Granta.
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