It's earthy, brainy and delicious." - Pamela Druckerman, author of Bringing Up Bébé: One American Mother Discovers the Wisdom of French Parenting His deep dive into Lyonnais cuisine is a detective story, a love story, and an act of bare-knuckled reverence. "Bill Buford is an enthusiast of the highest order. 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 "Bill's ability to fully immerse himself in a foreign place, seemingly at the drop of a dime, is always a sight to behold. It is, in a word, wonderful." - Ruth Reichl, former editor of Gourmet and author of Save Me the Plums If you care at all about food, about writing, about obsessive people with a sense of adventure, you have to read this book. A lively, passionate homage to fine food." - Kirkus Reviews describes in mouthwatering detail the many dishes he cooked and ate and the charming restaurants the family visited. "An American family revels in French culture and cuisine. 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) is a delightful narrator, and his stories.are by turns funny, intimate, insightful, and occasionally heartbreaking. "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. With his signature humor, sense of adventure, and masterly 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. 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. 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. 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. From the author of the best-selling, widely acclaimed Heat-a new hilariously self-deprecating, highly obsessive account of the author's adventures, this time, in the world of French haute cuisine.īill Buford turns his inimitable attention from Italian cuisine to the food of France.
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