Bill Buford has been a writer and editor for the New Yorker since 1995. Before that he was the editor of Granta magazine for sixteen years and, in 1989, became the publisher of Granta Books. He is also the author of Heat and Among the Thugs. He was born in Baton Rouge, Louisiana, grew up in California, and was educated at UC Berkeley and Kings College, Cambridge, where he was awarded a Marshall Scholarship for his work on Shakespeare's plays and sonnets. He lives in New York City with his wife, Jessica Green, and their two sons.
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 A warm and funny and very delicious story about a man late in life falling in love with cooking . . . Buford [is] an energetic, exquisite writer . . . Once he arrives in Lyon for the serious instruction Dirt has really hit its stride, tasty and Dickensian in its characterizations and also ridiculous. -- John Freeman * Lit Hub * 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 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 A vivid and often laugh-out-loud account . . . Buford's 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 * [A] hugely entertaining account of a five-year journey into the earthy, primal food culture of Lyon. -- Tim Adams * Observer * A welcome reminder of simpler times . . . Buford's writing is filled with humor and heart . . . He unveils the importance of understanding a city in order to better prepare its dishes . . .[and] underlines a deeply resonant tenet of life: the value of community. -- Annabel Gutterman * TIME * Dirt [is] another rollicking, food-stuffed entertainment, determined to unearth, as it were, the secrets of haute cuisine . . . Gourmets and gourmands will savour this account of his five-year adventure. -- Adam Begley * Spectator * This book may well be an even greater pleasure than its predecessor. Moving himself, his wife and their two young boys to Lyon, Buford sets out, with characteristically self-deprecating humor, not merely to learn the techniques of French cuisine, but to understand its essence . . . Most enjoyable are the apprenticeships in which he sets out to master the five mother sauces, bake the perfect baguette and construct the same misleadingly named 'duck pie' . . . Delightful, highly idiosyncratic. -- Lisa Abend * The New York Times Book Review *