30 DAYS OPEN PURCHASEBill Buford was a fiction editor at The New Yorker, moved his family to Lyon for five years, and apprenticed at Institut Paul Bocuse, La Mère Brazier, a bakery and with a butcher. The question he's chasing is where French cuisine actually comes from, and he takes on, among other things, the story that the Italians taught the French how to cook. The book was an Editors' Choice in the New York Times Book Review. This isn't a recipe book, but narrative non-fiction. More an essayistic account of French gastronomy from the inside.
Format: Paperback
Number of pages: 432
Language: English
First published: 2020
