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Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo
including Antoine's
and later owned a restaurant in Washington
chef Marcela Valladolid’s children’s cookbook leads readers through the magic and legacy of her family recipes
T.S.S. St. Lawrence Petit Dejeuner Menu fermentation Bill Buford was a highly11x8. 5", 2 pp. [Montreal]: Canada Steamship Lines, [1942]. A charmingly illustrated breakfast menu by Croutier of a waitress bringing a tray of steaming pancakes (and Canadian maple syrup) to a delighted table, musicians in the background. The interior depicts three famous Canadian resorts. Near fine and bright.
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