Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking

Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking Details

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 L'Institut Bocuse, cooking at the storied, Michelin-starred La 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.

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Title:Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking
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    Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking Reviews

  • Anne Bogel

    In his new memoir, foodie, food writer, and former New Yorker fiction editor Buford shares another first-hand account of his time in the kitchen. In a quest to deepen his culinary training, Buford and...

  • Nigel

    I guess I'll make this 3 star but only just. At times very interesting and at times definitely not... Full review nearer publication....

  • Liz

    Did not finish, author’s tone of voice turned me off....

  • Janet

    When life for the entire universe and planet turns on its end and like everyone else you "have nothing to do" while your place of work is closed and you are in #COVID19 #socialisolation, superspeed re...

  • Bookreporter.com Biography & Memoir

    Bill Buford’s previous culinary memoir, HEAT, was one of my favorite books of 2006. I loved reading his no-holds-barred, behind-the-scenes, often hilarious examination of what really happens in the ...

  • Kari

    Probably a little too close to home for me to push aside, but I was really pissed at Buford for leaving his wife to deal with young kids on her own for a heck of a lot of the time. That said, I enjoye...

  • Lindsay Young

    I found the author very arrogant and off-putting. The story-telling was meandering and there were way too many characters that come and go to keep track off (and mostly just mentioned for name-droppin...

  • Lisa

    I finally had to give up on this book. I couldn’t waste any more time. I’m not sure who this book was written for: perhaps other chefs. His prose is confusing, and this “story” consists mainly...

  • Deb (Readerbuzz) Nance

    "My approach, I explained to the chief executive of the French Culinary Institute, was to find a venue, make mistakes, be laughed at, and debased, and then either surmount or fail. My plan...was to st...

  • Susan

    Good book. I'm fascinated with books written by people who have decided to go back to cooking school or become chefs. Since I don't enjoy cooking I can only attribute it to my love of restaurants. Thi...