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Dirt by Bill Buford SIGNED FE
US $30.00
ApproximatelyS$ 38.75
Condition:
“- SIGNED by author on fly page, no inscription.- Stated First Edition.- Book cover shows light edge ”... Read moreabout condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Located in: Martinez, California, United States
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Estimated between Wed, 1 Oct and Fri, 3 Oct to 94104
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30 days return. Seller pays for return shipping.
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eBay item number:304928314784
Item specifics
- Condition
- Good
- Seller Notes
- Signed
- Yes
- Features
- Dust Jacket
- Edition
- First Edition
- ISBN
- 9780307271013
About this product
Product Identifiers
Publisher
Knopf Doubleday Publishing Group
ISBN-10
0307271013
ISBN-13
9780307271013
eBay Product ID (ePID)
6038267663
Product Key Features
Book Title
Dirt : Adventures in Lyon As a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
Number of Pages
432 Pages
Language
English
Publication Year
2020
Topic
Europe / France, Regional & Ethnic / French, Culinary, Literary, Entertainment & Performing Arts, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Genre
Travel, Cooking, Social Science, Biography & Autobiography, History
Format
Hardcover
Dimensions
Item Height
1.5 in
Item Weight
27.3 Oz
Item Length
9.5 in
Item Width
6.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2019-039927
Reviews
"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 "Buford delivers 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 . . . . [He] is a delightful narrator, and his stories of attending a pig slaughter, befriending the owner of a local bakery, and becoming gradually accepted by the locals are by turns funny, intimate, insightful, and occasionally heartbreaking. It''s a remarkable book, and even readers who don''t know a sabayon from a Sabatier will find it endlessly rewarding." -- Publishers Weekly (Starred Review) "Bill''s ability to fully immerse himself in a foreign place, seemingly at the drop of a dime, is always a sight to behold. With Dirt , Bill dives deep into the unforgiving kitchen culture of Lyon and expresses what it''s truly like to be a cook in this legendary food city." --Marcus Samuelsson "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 "There''s plenty for food lovers here, but the book is also a satisfying and envy-inspiring travelogue." --Joumana Khatib, The New York Times "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: One American Mother Discovers the Wisdom of French Parenting "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" "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 "Bill Buford''s Dirt --his memoir of an apprenticeship in the unforgiving temples of French cuisine in Lyon--is a chomping, romping, savoury tour de force: by turns hilarious (often at his own expense); and seriously thought provoking about our relationship with cooking and appetite. Rabelais would have loved it. You finish it stuffed and groggy with happy illumination but as with every great feast, wanting even more!" --Simon Schama, historian and author of nineteen books, including Rough Crossings "In Dirt , Bill Buford talks his way into the cooking schools, bakeries, and chefs'' kitchens of Lyon--in French, yet--while staying (mostly) in his family''s good graces. The result is a book to drool for. Magnifique !" --Mary Norris, author of Between You and Me: Confessions of a Comma Queen and Greek to Me, "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 "Bill's ability to fully immerse himself in a foreign place, seemingly at the drop of a dime, is always a sight to behold. With Dirt , Bill dives deep into the unforgiving kitchen culture of Lyon and expresses what it's truly like to be a cook in this legendary food city." --Marcus Samuelsson "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: One American Mother Discovers the Wisdom of French Parenting "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" "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 "Bill Buford's Dirt --his memoir of an apprenticeship in the unforgiving temples of French cuisine in Lyon--is a chomping, romping, savoury tour de force: by turns hilarious (often at his own expense); and seriously thought provoking about our relationship with cooking and appetite. Rabelais would have loved it. You finish it stuffed and groggy with happy illumination but as with every great feast, wanting even more!" --Simon Schama, historian and author of nineteen books, including Rough Crossings "In Dirt , Bill Buford talks his way into the cooking schools, bakeries, and chefs' kitchens of Lyon--in French, yet--while staying (mostly) in his family's good graces. The result is a book to drool for. Magnifique !" --Mary Norris, author of Between You and Me: Confessions of a Comma Queen and Greek to Me, "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 "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 "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 Pepin "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: One American Mother Discovers the Wisdom of French Parenting "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 "Bill Buford's Dirt --his memoir of an apprenticeship in the unforgiving temples of French cuisine in Lyon--is a chomping, romping, savoury tour de force: by turns hilarious (often at his own expense); and seriously thought provoking about our relationship with cooking and appetite. Rabelais would have loved it. You finish it stuffed and groggy with happy illumination but as with every great feast, wanting even more!" --Simon Schama "In Dirt , Bill Buford talks his way into the cooking schools, bakeries, and chefs' kitchens of Lyon--in French, yet--while staying (mostly) in his family's good graces. The result is a book to drool for. Magnifique !" --Mary Norris, author of Between You and Me: Confessions of a Comma Queen and Greek to Me, "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 "Buford delivers 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 . . . . [He] is a delightful narrator, and his stories of attending a pig slaughter, befriending the owner of a local bakery, and becoming gradually accepted by the locals are by turns funny, intimate, insightful, and occasionally heartbreaking. It's a remarkable book, and even readers who don't know a sabayon from a Sabatier will find it endlessly rewarding." -- Publishers Weekly (Starred Review) "Bill's ability to fully immerse himself in a foreign place, seemingly at the drop of a dime, is always a sight to behold. With Dirt , Bill dives deep into the unforgiving kitchen culture of Lyon and expresses what it's truly like to be a cook in this legendary food city." --Marcus Samuelsson "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: One American Mother Discovers the Wisdom of French Parenting "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" "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 "Bill Buford's Dirt --his memoir of an apprenticeship in the unforgiving temples of French cuisine in Lyon--is a chomping, romping, savoury tour de force: by turns hilarious (often at his own expense); and seriously thought provoking about our relationship with cooking and appetite. Rabelais would have loved it. You finish it stuffed and groggy with happy illumination but as with every great feast, wanting even more!" --Simon Schama, historian and author of nineteen books, including Rough Crossings "In Dirt , Bill Buford talks his way into the cooking schools, bakeries, and chefs' kitchens of Lyon--in French, yet--while staying (mostly) in his family's good graces. The result is a book to drool for. Magnifique !" --Mary Norris, author of Between You and Me: Confessions of a Comma Queen and Greek to Me
Dewey Edition
23
Dewey Decimal
641.5092 B
Synopsis
"You can almost taste the food in Bill Buford's Dirt , an engrossing, beautifully written memoir about his life as a cook in France." -- The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon's best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture., 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 M re 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.
LC Classification Number
TX649.B84A3 2020
Item description from the seller
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- eBay automated Feedback- Feedback left by buyer.Past monthOrder completed successfully – tracked and on time
- eBay automated Feedback- Feedback left by buyer.Past monthOrder completed successfully – tracked and on time
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