About this item
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 cuisineBill 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 Mre 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.
About the Author
Bill Buford was the fiction editor of the New Yorker for eight years, where he first came upon Walton Ford's work to illustrate some of the stories he published. He is now a New Yorker staff writer. He was also the founding editor of Granta and has written two books, Among the Thugs and Heat: An Amateur's Advantures as a Kitchen Slave, Line Cook, Pasta Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. He lives in New York City with his wife Jessica Green, and their two sons.
