In “Dirt,” journalist Bill Buford takes on the challenge of becoming a professional chef. He recounts his adventures in Lyon, France — where he trains with some of the world’s finest chefs and learns the secrets to French cooking. Along the way, Buford also tackles fatherhood and investigates a murder mystery that may be linked to his culinary pursuits. This entertaining book is full of memorable characters and great stories foodies will love.
For who is this book for ?
This book is for anyone who loves food, adventure, and travel. It provides a fascinating glimpse into the world of professional cooking and offers plenty of humorous stories (and recipes) along the way.
- The author’s writing is humorous and enjoyable to read.
- The book provides a firsthand account of the culinary training process.
- It includes some fascinating insights into French cuisine and culture.
- The book may be a little too food-centric for some readers.
- Buford’s writing can be dense at times.
- It’s not always easy to follow the author’s train of thought.
Learn more about the author
Bill Buford is a journalist and the author of several books, including “Heat” and “A Year in the Life of an American Farmer.” He has worked as a staff writer for The New Yorker since 1992.
“Buford’s Dirt is a love letter to food, family and France. It will make you laugh out loud, marvel at the author’s culinary exploits and maybe even book a trip to Lyon.”
“Dirt is funny, adventurous, and full of the passion that Buford brings to all he does. I felt like I was right there in France with him, learning from the masters and experiencing everything that makes cooking a joy.”
“Dirt is an entertaining, informative book that will appeal to foodies and non-foodies alike. Bill Buford takes us on a fascinating journey as he trains to become a professional chef in Lyon, France. Along the way, we meet colorful characters and discover some of the secrets behind French cooking. I couldn’t put it down!”
“Dirt is a fantastic, eye-opening journey into the world of professional cooking. Bill Buford doesn’t just tell us what he’s learned – he takes us along with him, showing us everything from the intense competition in culinary school to the fascinating (and sometimes funny) backstories of some of France’s most celebrated chefs. This book has something for everyone who loves food.”