Dreck

A fast-paced report from the heart of fine dining

Bill Buford, cult author of the bestseller "Heat," is back at the stove! He humorously recounts his odyssey in search of the secrets of French cuisine. The star author of the "New Yorker" enjoys exposing himself to extremes. He lived among hooligans and worked in Italy as a pasta maker. Now, he submits himself to the rules of French haute cuisine. To do this, he uproots his wife and their three-year-old twin sons to Lyon. At over 50, he becomes a baking apprentice, a student at the Institut Paul Bocuse, and an intern at the legendary La Mère Brazier, where he learns how to fillet a fish to 62.5 millimeters, build lobster towers, and how closely camaraderie and intrigue are intertwined in the kitchen. Despite all obstacles, Buford does not give up, driven by the question: Is the origin of French cuisine perhaps in Italy? A fascinating culinary report.