"Bill Buford turns his ... attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking, ... 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 ... to Lyon, the gastronomic capital of France. Studying at Institut Bocuse, cooking at the storied, Michelin-starred Mère 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"-- Provided by publisher.
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