Bill Buford's French Odyssey
The writer Bill Buford wanted to learn the secrets of French haute cuisine. So, he went native. Buford and his family moved to Lyon, France, where he undertook a rigorous, enlightening and delectable education.
Under the tutelage of a baker with the “appearance of a mattress,” he learned the secret of the world’s best baguette. He studied at L'Institut Bocuse, a storied cooking school, and endured endless hours of exacting rigeur in the kitchen of Michelin-starred La Mère Brazier. After five years, he had learned not just the techniques of French cuisine, but also its source, which gives his new book it’s title: Dirt. Buford joins us Friday at noon to talk about his culinary journey.