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.