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Dirt
- Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
- Narrado por: Bill Buford
- Duración: 16 h y 51 m
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Resumen del Editor
“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.
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From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.
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Informative and fun!
- De David Stuk en 11-24-22
De: Jean-Georges Vongerichten, y otros
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- De: Marco Pierre White, James Steen
- Narrado por: Timothy Bentinck
- Duración: 9 h y 1 m
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- De Brandon en 07-18-16
De: Marco Pierre White, y otros
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- De: Andrew Friedman
- Narrado por: Roger Wayne
- Duración: 14 h y 34 m
- Versión completa
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- De Lawrie Thicke en 04-20-19
De: Andrew Friedman
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Out of Line
- A Life of Playing with Fire
- De: Barbara Lynch
- Narrado por: Christina Delaine
- Duración: 9 h y 48 m
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Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.
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Hardheaded, arrogant, profane.
- De Minneapolis listener en 10-26-22
De: Barbara Lynch
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Back of the House
- The Secret Life of a Restaurant
- De: Scott Haas
- Narrado por: Johnny Heller
- Duración: 7 h y 59 m
- Versión completa
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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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Truly horrible narration
- De Fidge en 03-28-15
De: Scott Haas
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World Travel
- An Irreverent Guide
- De: Anthony Bourdain, Laurie Woolever
- Narrado por: Laurie Woolever, Shep Gordon, Christopher Bourdain, y otros
- Duración: 12 h y 12 m
- Versión completa
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Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.
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Poor man’s version of Lonely Planet guidebooks
- De KC en 04-23-21
De: Anthony Bourdain, y otros
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- De: Andrew Friedman
- Narrado por: Sean Runnette
- Duración: 11 h y 6 m
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The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- De Linda Zimmerman en 02-07-12
De: Andrew Friedman
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Eating for England
- The Delights and Eccentricities of the British at Table
- De: Nigel Slater
- Narrado por: Nigel Slater
- Duración: 6 h y 24 m
- Versión completa
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The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
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A Must-Hear!
- De Laura en 07-04-08
De: Nigel Slater
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Lunch in Paris
- A Love Story, with Recipes
- De: Elizabeth Bard
- Narrado por: Ann Marie Lee
- Duración: 7 h y 43 m
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In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- De Robin en 03-25-13
De: Elizabeth Bard
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Steak
- One Man's Search for the World's Tastiest Piece of Beef
- De: Mark Schatzker
- Narrado por: Mike Lenz
- Duración: 12 h
- Versión completa
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"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.
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Journey into a deeper appreciation for beef
- De John Madany en 10-08-20
De: Mark Schatzker
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- De: Matt Lee, Ted Lee
- Narrado por: Matt Lee, Ted Lee
- Duración: 7 h y 16 m
- Versión completa
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Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
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Needs to be a series!
- De Sallyterra en 04-27-19
De: Matt Lee, y otros
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- De: Edward Lee
- Narrado por: David Shih
- Duración: 8 h y 53 m
- Versión completa
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American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
- De thurman r. en 02-09-22
De: Edward Lee
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Cooking as Fast as I Can
- A Chef’s Story of Family, Food, and Forgiveness
- De: Cat Cora
- Narrado por: Cassandra Campbell
- Duración: 7 h y 55 m
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In Cooking as Fast as I Can, Cat Cora reveals, for the first time, coming-of-age experiences from early childhood sexual abuse to the realities of life as a lesbian in the Deep South. She shares how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin-star chefs in France. After her big break as a cohost on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female Iron Chef.
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Great listen for a chef
- De Nikki en 04-10-24
De: Cat Cora
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Invisible in the food we eat, the people we kiss, and inside our own bodies, viruses flourish - with the power to shape not only our health, but our social, political, and economic systems. Drawing on his expertise in microbiology, Joseph Osmundson brings listeners under the microscope to understand the structure and mechanics of viruses and to examine how viruses like HIV and COVID-19 have redefined daily life. Virology is a critical warning, a necessary reflection, and a call for a better future.
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Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them.
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They have names like Barmy Bernie, Daft Donald, and Steamin' Sammy. They like lager (in huge quantities), the queen, football clubs (especially Manchester United), and themselves. Their dislike encompasses the rest of the known universe, and England's soccer thugs express it in ways that range from mere vandalism to riots that terrorize entire cities. Now, Bill Buford, editor of the prestigious journal Granta, enters this alternate society and records both its savageries and its sinister allure.
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What is life? In this penetrating and wide-ranging book, world-renowned physicist and science communicator Paul Davies searches for answers in a field so new and fast-moving that it lacks a name; it is a domain where biology, computing, logic, chemistry, quantum physics, and nanotechnology intersect.
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Author is Obsessed with Trump
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Truth
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We live in a “post-truth” world, we’re told. But was there ever really a golden age of truth-telling? Or have people been lying, fibbing, and just plain bullsh*tting since the beginning of time? Tom Phillips, editor of a leading independent fact-checking organization, deals with this question every day. In Truth, he tells the story of how we humans have spent history lying to each other - and ourselves - about everything from business to politics to plain old geography.
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A fun, informative book
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The world is changing drastically before our eyes - will you be prepared for what comes next? A groundbreaking analysis from one of the world's foremost experts on global trends, including analysis on how COVID-19 will amplify and accelerate each of these changes. By 2030: there will be more grandparents than grandchildren; the middle class in Asia and Sub-Saharan Africa will outnumber the US and Europe combined; the global economy will be driven by the non-Western consumer for the first time in modern history; and much more....
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Anti border wall and anti Trump
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To understand the significance of the parts played by Mikhail Gorbachev, Ronald Reagan, and Margaret Thatcher in East-West relations in the second half of the 1980s, Brown addresses several specific questions: What were the values and assumptions of these leaders, and how did their perceptions evolve? What were the major influences on them? To what extent were they reflecting the views of their own political establishment or challenging them? How important for ending the East-West standoff were their interrelations?
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Compelling story of important events
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Sita: A Tale of Ancient Love
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Sita, the beloved princess of Mithila, is one of the most revered women in Indian history; so well known, yet probably the least understood. At every crossroad of her life, she chose acceptance and grace over self-pity. Her life was filled with sacrifice yet wherever she was, there was abundance. It was as if she was carved out of an intense longing for Rama, yet she had infinite patience.
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amazing.
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The Boy Who Drew Auschwitz
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In June 1943, after long years of hardship and persecution, 13-year-old Thomas Geve and his mother were deported to Auschwitz-Birkenau. Separated upon arrival, he was left to fend for himself in the men’s camp of Auschwitz I. During 22 harsh months in three camps, Thomas experienced and witnessed the cruel and inhumane world of Nazi concentration and death camps. Nonetheless, he never gave up the will to live. Miraculously, he survived and was liberated from Buchenwald at the age of 15.
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powerful
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Thru-Hiking Will Break Your Heart
- An Adventure on the Pacific Crest Trail
- De: Carrot Quinn
- Narrado por: Erin Spencer
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Carrot Quinn fears that she's become addicted to the Internet. The city makes her numb, and she's having trouble connecting with others. In a desperate move, she breaks away from everything to walk 2,660 miles from Mexico to Canada on the Pacific Crest Trail. It will be her first long-distance hike.
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Like an infinity of switchbacks...it just never ended
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De: Carrot Quinn
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Doing Harm
- De: Maya Dusenbery
- Narrado por: Dara Rosenberg
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Editor of the award-winning site Feministing.com, Maya Dusenbery brings together scientific and sociological research, interviews with experts within and outside the medical establishment, and personal stories from women across the country to provide the first comprehensive, accessible look at how sexism in medicine harms women today.
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One of the most important books ever written
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De: Maya Dusenbery
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The Plateau
- De: Maggie Paxson
- Narrado por: Maggie Paxson
- Duración: 14 h y 20 m
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In a remote pocket of Nazi-held France, ordinary people risked their lives to rescue many hundreds of strangers, mostly Jewish children. Was this a fluke of history, or something more? Anthropologist Maggie Paxson, certainties shaken by years of studying strife, arrives on the Plateau to explore this phenomenon: What are the traits that make a group choose selflessness?
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Remarkable. Masterpiece.
- De JWu en 09-02-19
De: Maggie Paxson
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Your Table Is Ready
- Tales of a New York City Maître D'
- De: Michael Cecchi-Azzolina
- Narrado por: Michael Cecchi-Azzolina
- Duración: 9 h y 20 m
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From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
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Accurately crass and heart felt
- De Amazon Customer en 01-10-23
Lo que los oyentes dicen sobre Dirt
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Ejecución
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Historia
- Mia C Herron Schaller
- 02-06-21
Wonderfully Delicious
A master storyteller. Although I’ve never been to Lyon I feel like I can taste it’s food and culture.
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- K Frazier
- 09-18-20
even if you don't cook
an adventure told with passion, insight and honesty. I think I will try to cook a chicken.
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- Helen v
- 04-27-21
Exquisite
Buford navigates his subject with impressive ease, instilling a joie de vie based on humor, adventure, family, food, and history. Many thanks Bill
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- Richard Lambert
- 07-15-23
Buford is a great storyteller!!!
Buford is a great storyteller!!! He speaks with enthusiasm.
An impressive account of Lyon and French cuisine.
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- Patricia Heinlein
- 04-01-24
Lyon, a beautiful place to visit.
Such descriptions only a trained chef could relate! Maybe a vegetarian would not enjoy how to kill or raise meat of any kind. As a baker of breads and cakes, I loved his quest for a certain flour. He loved and expressed very well his research of ages old recipes.
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- Robert Westfall
- 04-05-24
Heartwarming story of adventures in culinary quests
Loved this book and the authors narration with so much personality! The adventure he embarked upon with his family was a bold move by any means and they seemed to take much of it in stride. Bill’s love of learning the French culture and cuisine seethed thru all the chapters with plenty of detail and I delighted in listening to each next challenge. A great listen inspiring to take a visit to Lyon!
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- Jeff P
- 06-09-20
delightful
If you are interested in France, cooking or just fun, this book is sheer joy.
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- Debbie Greenwood
- 06-12-21
Best book ever!
I bought this book through Audible and I'm so glad to have been able to listen to the author read it himself. His spoken words brought the story to life . I could picture every detail described . I am a culinary instructor of more than 45 years as well as a longtime caterer in Los Angeles. I have had students study at both the CIA in New York and the French Culinary Institute. I have attended fundraising meals for the Bocuse d'Or. And following in the footsteps of Julia Child, I've taken classes at The Cordon Bleu in Paris and I have taught at the one in Pasadena. I come with an understanding and deep appreciation of good food and the effort and attention in its creation. I am that person who will bring real maple syrup to a restaurant that serves good pancakes but sadly with and artificial syrup. Therefore I truly appreciate the author's pilgrimage to the city of Lyon and beyond in order to study, and learn and seek out the flour and the miiller who create a bread whose taste will forever reside within one's memory. I laughed out loud at the description of the kitchen just before service, with all of its chaos and personalities. He captured it all.I will buy this book in paperback and read it again, this time with the ability to underline key passages and pages. I will read these to my culinary students and I will say to them " this is what passion about food is all about." Bill Buford I thank you for one of the most enjoyable books ever about food, France, and the family of chefs and cooks who make it all happen.
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- R. Kampa
- 08-29-20
Very long but interesting story
The author lives out his passion for his enjoyment of authentic food flavor found in French cuisine. He apprenticed himself to restaurant kitchens in Lyon France to gain the secret to producing the flavors he seeks to find. He tells us his story speaking rapidly in a dramatic, exclamatory style as he narrates conversations he had with coworkers and other chef wannabes in the kitchen brigades or teams. Listening to these conversations go on and on was tedious. I wanted him to stop, take a breath and slow down.
I got some good ideas about food prep that I will use in my cooking.
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- I. Jones
- 03-22-22
perfect narration
I'm so glad Buford narrated himself. it's absolutely perfect. I feel like I'm just having a conversation with this clever witty guy and now I want to move to france
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