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Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking Audiobook
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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
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 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 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. 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.
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"“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
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“A delightful exploration of his immersion in French cuisine and its ‘soul.”
— New York Times Book Review -
“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.”
— Publishers Weekly (starred review) -
“A chomping, romping, savory tour de force.”
— Simon Schama, historian and author of Rough Crossings -
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 -
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 -
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 -
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
Awards
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A New York Times Book Review Editor’s Choice of the Week
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About Bill Buford
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 and Dirt. He was educated at the University of California at Berkeley and at Kings College, Cambridge.