Tropic Of Ruislip

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

Pure pleasure. Masterfully written. If you care at all about food, about writing, about obsessive people with a sense of adventure, you have to read this book. It is, in a word, wonderful.

Ruth Reichl

One of the greatest writers of his generation... Bill's latest is required reading for anyone with a love of history, good eating, and masterful storytelling.

David Chang

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

A book to drool for. Magnifique!

Mary Norris

This book may well be an even greater pleasure than its predecessor... Delightful, highly idiosyncratic.

Lisa Abend, New York Times Book Review

A welcome reminder of simpler times... Buford's writing is filled with humor and heart.

Annabel Gutterman, TIME

A warm and funny and very delicious story about a man late in life falling in love with cooking... Buford [is] an energetic, exquisite writer.

John Freeman, Lit Hub

Hugely entertaining.

Tim Adams, Observer

Another rollicking, food-stuffed entertainment... Gourmets and gourmands will savour this.

Adam Begley, Spectator

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

Rachel Cooke, Observer

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

Dwight Garner, New York Times

Buford has an inexhaustible zest for life; the book is a tour de force.

Karen Barnes, Delicious

Hugely enjoyable... Buford's patience and composure are remarkable, his reportage illuminating.

Roger Lewis, The Times

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*

[An] ecstatic, turbocharged book.

Francesca Carington, Tatler *Best New Autumnal Reads*

Buford is excellent company - candid, self-deprecating and insatiably, omnivorously interested... [I] wolfed it down.

Orlando Bird, Telegraph

Fluidly readable... exhaustive and enlightening.

Stuart Walton, World of Fine Wine

As reportage, it's as immersive as you could wish for. It's also hilarious and humbling

Hephzibah Anderson, Observer