![]() But they soon learned that France was not Italy. And Buford had been wanting to work in a French kitchen. They lived in Tuscany for a year, his wife loved to travel and could easily pick up languages. Packing up and heading to a new country for a while is nothing new to Buford and his family. “In any case, the implications were intriguing to consider: that at one point French cuisine did not exist, or at least not in a form that we would recognise today and that then, at another point, it did, and that the Italians may have had something to do with its coming into being.” Why Lyon? It’s the home of Paul Bocuse, Daniel Boulud grew up near there, and some consider it the gastronomy capital of the world.Īlso, Buford had come across the idea that French cuisine originated in Italian Renaissance kitchens: Similarly, this happens again in Dirt, this time in Lyon, France. In that book, he got to train in Mario Batali’s kitchen (of course, now that things have come to light about Batali, I wouldn’t know what to think of that), but at that time, I really enjoyed Buford’s writing, and his brashness in being able to jump into a professional kitchen and move from station to station. ![]() I read Buford’s previous book, Heat (published in 2006), and really enjoyed his adventures in the cooking world. ![]() Oh boy, it’s been ages since I’ve read a foodie book, and I was so excited to read this one. “No one in America eats food out of a pig’s bladder.” ![]()
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