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Dirt by Bill Buford (Hardback)
£18.99
Out of stock
Product Ref. (e.g. ISBN, SKU)
9781787333116
Published:
01 Oct 2020
Format:
Hardback
Number of pages:
413 pages
Dimensions:
240x162x38mm
Weight:
0.667kgs
Author:
For most of his adult life, Bill Buford had secretly wanted to find himself in France, in a French kitchen, having mastered the art of French haute cuisine. And where better than Lyon, the most Frenchly authentic of cities and the historic gastronomic capital of the world? There were a few obstacles: he didn't speak a word of French, he had no formal training, he didn't know a soul in Lyon, and his wife and two twin toddlers currently lived in New York City. So begins Bill's vivid, hilarious, intimate account of his five-year odyssey in French cuisine.
'A chomping, romping, savoury tour de force: by turns hilarious, and seriously thought provoking' Simon Schama
*A BOOK OF THE YEAR IN THE OBSERVER AND NEW YORK TIMES*
For most of his adult life, Bill Buford had secretly wanted to find himself in France, in a French kitchen, having mastered the art of French haute cuisine. And where better than Lyon, the most Frenchly authentic of cities and the historic gastronomic capital of the world? There were a few obstacles: he didn't speak a word of French, he had no formal training, he didn't know a soul in Lyon, and his wife and two twin toddlers currently lived in New York City.
So begins Bill Buford's vivid, hilarious, intimate account of his five-year odyssey in French cuisine. After realising that a stage in France was the necessary first step, he moves with his young family to Lyon. 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 is learning, proving that French cooking actually derives from (mon dieu!) the Italian. As he befriends the local baker, attends a pig slaughter, and gradually earns the acceptance of the locals and his fellow chefs, Buford comes to understand the true grit, precision and passion of the French kitchen.
Warm, insightful and richly entertaining, Dirt is a feast of a book, which is sure to become a classic of food writing on France.
About the Author: Bill Buford has been a writer and editor for the New Yorker since 1995. Before that he was the editor of Granta magazine for sixteen years and, in 1989, became the publisher of Granta Books. He is also the author of Heat and Among the Thugs. He was born in Baton Rouge, Louisiana, grew up in California, and was educated at UC Berkeley and 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.
| Number of pages | 413 |
|---|
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