Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French cooking

Category: Book
By (author): Buford, Bill
Subject:  BIOGRAPHY & AUTOBIOGRAPHY / Entertainment & Performing Arts
  BIOGRAPHY & AUTOBIOGRAPHY / General
  COOKING / Regional & Ethnic / French
  TRAVEL / Europe / France
Publisher: Appetite by Random House
Published: May 2020
Format: Book-hardcover
Pages: 432
Size: 9.25in x 6.25in
Our Price:
$ 36.00
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Additional Notes

From The Publisher*The hugely anticipated follow up to Heat--Bill Buford's hilariously self-deprecating, highly obsessive adventures in the world of French haute cuisine.

In Dirt, Bill Buford--author of the best-selling, now-classic, Heat--moves his attention from Italian cuisine to the food of France. Baffled by the language, determined that he can master the art of French cooking--or at least get to the bottom of why it is so revered--Buford begins what will become a five-year odyssey by shadowing the revered French chef Michel Richard in Washington, D.C. He soon realizes, however, that a stage in France is necessary, and so 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 Mère Brazier, Buford becomes a man obsessed--to prove that French cooking actually derives from the Italian, to prove himself on the line, to prove that he is worthy of these gastronomic secrets. With his signature humor, sense of adventure, and masterful ability to immerse himself in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.
Review Quote*"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, former editor of Gourmet and author of Save Me the Plums

"Buford delivers a vivid and often laugh-out-loud account of the tribulations, humblings, and triumphs he and his family endured in the five years they lived in France . . . . [He] is a delightful narrator, and his stories of attending a pig slaughter, befriending the owner of a local bakery, and becoming gradually accepted by the locals are 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)

"Bill's ability to fully immerse himself in a foreign place, seemingly at the drop of a dime, is always a sight to behold. With Dirt, Bill dives deep into the unforgiving kitchen culture of Lyon and expresses what it's truly like to be a cook in this legendary food city." -Marcus Samuelsson

"As a young cook, I dreamed of one day working in the formidable French kitchens depicted in Dirt, but I never got the chance. Now, after reading this unprecedented inside account from one of the greatest writers of his generation, I'm convinced I actually did. Bill's latest is required reading for anyone with a love of history, good eating, and masterful storytelling." -David Chang, restauranteur, broadcaster, and author 

"There's plenty for food lovers here, but the book is also a satisfying and envy-inspiring travelogue."-Joumana Khatib, The New York Times

"Bill Buford is an enthusiast of the highest order. His deep dive into Lyonnais cuisine is a detective story, a love story, and an act of bare-knuckled reverence. It's earthy, brainy and delicious." -Pamela Druckerman, author of Bringing Up Bébé: One American Mother Discovers the Wisdom of French Parenting

"This well and vividly written paean to Lyonnaise cuisine is insightful, incisive, and informative. From the amazing creativity of Michel Richard to the strict discipline of the Institut Bocuse, from the brutal hierarchy of La Mére Brazier to the making of bread in Lyon and Savoy, Bill Buford weaves a tale as smooth as a pike quenelle and as rich as a Bresse chicken in cream sauce. Alternatively buoyant, humorous and thoughtful, Dirt is a very enjoyable feast." -Jacques Pépin, chef, author, teacher, and co-host of "Julia and Jacques at Home"

"A thrilling tale of adventure, family, and great cooking inside some of the world's most influential and iconic kitchens, from the Institut Paul Bocuse to La Mère Brazier." -Eric Ripert, Chef & Co-owner Le Bernardin , and author of 32 Yolks
 
 "Bill Buford's Dirt-his memoir of an apprenticeship in the unforgiving temples of French cuisine in Lyon-is 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. Rabelais would have loved it. You finish it stuffed and groggy with happy illumination but as with every great feast, wanting even more!" -Simon Schama, historian and author of nineteen books, including Rough Crossings
 
 "In Dirt, Bill Buford talks his way into the cooking schools, bakeries, and chefs' kitchens of Lyon-in French, yet-while staying (mostly) in his family's good graces. The result is a book to drool for. Magnifique!" -Mary Norris, author of Between You and Me: Confessions of a Comma Queen and Greek to Me 
Biographical NoteBILL BUFORD is a Staff Writer and European Correspondent for The New Yorker. He was the Fiction Editor of the magazine for eight years, from April 1995 to December 2002. Before that he edited Granta magazine for sixteen years and, in 1989, became the publisher of Granta Books. He has edited three anthologies: The Best of Granta Travel, The Best of Granta Reportage, and The Granta Book of the Family. Bill is also the author of Among the Thugs (Norton, 1992), a highly personal nonfiction account of crowd violence and British soccer hooliganism. For The New Yorker, he has written about sweatshops, the singer-songwriter Lucinda Williams, and chef Mario Batali. He commands a large following on Twitter, with over 5.6k followers. Born in Baton Rouge, Louisiana, in 1954, Bill Buford grew up in California and was educated at the University of California at Berkeley and at Kings College, Cambridge, where he was awarded a Marshall Scholarship for his work on Shakespeare's plays and sonnets. He lives in New York City with his wife, Jessica Green, and their two sons.