'Adventures in French Cooking' with Bill Buford

in conversation with Pamela Druckerman

In 2008, acclaimed writer Bill Buford left his job and moved to Lyon with his family to learn how to be a French cook. He planned to stay six months. He was there for five years. He describes the top kitchens where he worked, and what the so-called "gastronomic capital of the world” taught him about the Frenchness of French food.

Bill Buford is a James Beard winner and former literary and fiction editor of the New Yorker. His best-selling book Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking, was published earlier this month. He's also the author of Among the Thugs and Heat, and the founding editor of Granta magazine. Watch Bill make the perfect French omelette.

Pamela Druckerman is the author of four books including Bringing Up Bébé: One American mother discovers the wisdom of French parenting, which has been translated into 30 languages. Her most recent book is There Are No Grown-Ups: A Midlife Coming-of-Age Story.

This PANDEMONIUM U class is the third in a series sponsored by the Federation of Alliances Françaises USA, which promotes French language and culture through 100+ Alliance Française chapters across the U.S. Their website is AFUSA.org.

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[MildnerA]

Wonderful book wonderfully written, made possible thanks to admirable courage, curiosity and persistence. Thank you, Bill Buford (and by extension to you great supportive family). Everybody truly interested in French food should read this book.

[pierrekiroule]

Tres inspirant, je vais lire votre livre. Vous décrivez parfaitement cette belle ville de Lyon, et son art de vivre.

[lisaschumph]

I remember dirty realism when I read Gerald Durrell this is the kind of story I love it is real and it is dirty! and so funny! merci bien

[hatshepsut]

Lyon is my favorite city in France. It beats Paris hands down in many ways and is way better on the budget! I disagree that the people are not friendly, they are just French and we have cultural differences. What Bill experienced at the table with his guests is true of most of France. If you want to fit in there invite people over and feed them well and respect their traditions because that is how they relate.