Dirt : adventures in Lyon as a chef in training, father, and sleuth looking for the secret of French cooking / Bill Buford.Material type: TextPublisher: New York : Alfred A. Knopf, 2020Edition: First editionDescription: 413 pages : 25 cmContent type:
|BUFORD, B. B929
Enhanced descriptions from Syndetics:
"You can almost taste the food in Bill Buford's Dirt , an engrossing, beautifully written memoir about his life as a cook in France." -- The Wall Street Journal
What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon's best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen.
With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
"Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking - or at least get to the bottom of why it is so revered - he begins what becomes a five-year odyssey by shadowing the esteemed French chef, Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at Institut Bocuse, cooking at the storied, Michelin-starred Mère Brazier, enduring the endless hours and exacting "rigeur" of the kitchen, Buford becomes a man obsessed with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterful ability to immerse himself, and us, in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year"-- Provided by publisher.
I. No French -- II. Lyon with toddlers -- III. Instruction by Paul Bocuse -- IV. In a historic kitchen -- V. Stagiaire -- VI. Dinner -- VII. Italy (Obviously) -- VIII. France (Finally) -- IX. The gastronomic capital of the world -- X. the greatest adventure in the lives of our family -- Epilogue: Just about everybody dies.