From the author of the best-selling, widely acclaimed Heata new hilariously self-deprecating, highly obsessive account of the author's adventures, this time, in the world of French haute cuisine
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 cookingor 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 goesthis time with his wife and three-year-old twin sons in towto 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 obsessedwith 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. With his signature humor, sense of adventure, and masterly ability to immerse himselfand usin his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.
|Publisher:||Knopf Doubleday Publishing Group|
|Edition description:||Signed Edition|
|Product dimensions:||6.10(w) x 9.30(h) x 1.60(d)|
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 Among the Thugs (Norton, 1992). 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.