Dirt: adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking
"Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking - or at least get to the bottom of why it is so revered - he begins what becomes a five-year odyssey by shadowing the estee...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York
Alfred A. Knopf
[2020]
|
| Ausgabe: | First edition |
| Schlagworte: | |
| Zusammenfassung: | "Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking - or at least get to the bottom of why it is so revered - 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--this time with his wife and three-year-old twin sons in tow--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, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterful ability to immerse himself, and us, in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year"-- |
| Beschreibung: | 413 Seiten 25 cm |
| ISBN: | 9780307271013 |
Internformat
MARC
| LEADER | 00000nam a22000008c 4500 | ||
|---|---|---|---|
| 001 | BV046752044 | ||
| 003 | DE-604 | ||
| 005 | 20200717 | ||
| 007 | t | ||
| 008 | 200607s2020 |||| 00||| eng d | ||
| 020 | |a 9780307271013 |c hardback |9 978-0-307-27101-3 | ||
| 035 | |a (OCoLC)1190927440 | ||
| 035 | |a (DE-599)BVBBV046752044 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-12 | ||
| 100 | 1 | |a Buford, Bill |d 1954- |e Verfasser |0 (DE-588)134270622 |4 aut | |
| 245 | 1 | 0 | |a Dirt |b adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking |c Bill Buford |
| 250 | |a First edition | ||
| 264 | 1 | |a New York |b Alfred A. Knopf |c [2020] | |
| 264 | 4 | |c © 2020 | |
| 300 | |a 413 Seiten |c 25 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 520 | 3 | |a "Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking - or at least get to the bottom of why it is so revered - 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--this time with his wife and three-year-old twin sons in tow--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, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterful ability to immerse himself, and us, in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year"-- | |
| 650 | 0 | 7 | |a Kochen |0 (DE-588)4031445-5 |2 gnd |9 rswk-swf |
| 651 | 7 | |a Lyon |0 (DE-588)4036770-8 |2 gnd |9 rswk-swf | |
| 653 | 1 | |a Burford, Bill / Travel / France / Lyon | |
| 653 | 0 | |a Cooks / United States | |
| 653 | 0 | |a Cooking / France / History | |
| 653 | 0 | |a Food habits / France | |
| 653 | 2 | |a Lyon (France) | |
| 653 | 0 | |a Cooking | |
| 653 | 0 | |a Cooks | |
| 653 | 0 | |a Food habits | |
| 653 | 0 | |a Travel | |
| 653 | 2 | |a France | |
| 653 | 2 | |a France / Lyon | |
| 653 | 2 | |a United States | |
| 689 | 0 | 0 | |a Lyon |0 (DE-588)4036770-8 |D g |
| 689 | 0 | 1 | |a Kochen |0 (DE-588)4031445-5 |D s |
| 689 | 0 | |5 DE-604 | |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |z 978-0-385-35319-9 |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-032161749 | ||
Datensatz im Suchindex
| _version_ | 1804181512035237888 |
|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author | Buford, Bill 1954- |
| author_GND | (DE-588)134270622 |
| author_facet | Buford, Bill 1954- |
| author_role | aut |
| author_sort | Buford, Bill 1954- |
| author_variant | b b bb |
| building | Verbundindex |
| bvnumber | BV046752044 |
| ctrlnum | (OCoLC)1190927440 (DE-599)BVBBV046752044 |
| edition | First edition |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02644nam a22005058c 4500</leader><controlfield tag="001">BV046752044</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20200717 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">200607s2020 |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780307271013</subfield><subfield code="c">hardback</subfield><subfield code="9">978-0-307-27101-3</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1190927440</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV046752044</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Buford, Bill</subfield><subfield code="d">1954-</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)134270622</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Dirt</subfield><subfield code="b">adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking</subfield><subfield code="c">Bill Buford</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">First edition</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York</subfield><subfield code="b">Alfred A. Knopf</subfield><subfield code="c">[2020]</subfield></datafield><datafield tag="264" ind1=" " ind2="4"><subfield code="c">© 2020</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">413 Seiten</subfield><subfield code="c">25 cm</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">"Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking - or at least get to the bottom of why it is so revered - 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--this time with his wife and three-year-old twin sons in tow--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, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterful ability to immerse himself, and us, in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year"--</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="651" ind1=" " ind2="7"><subfield code="a">Lyon</subfield><subfield code="0">(DE-588)4036770-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="653" ind1=" " ind2="1"><subfield code="a">Burford, Bill / Travel / France / Lyon</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooks / United States</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooking / France / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food habits / France</subfield></datafield><datafield tag="653" ind1=" " ind2="2"><subfield code="a">Lyon (France)</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooking</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooks</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food habits</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Travel</subfield></datafield><datafield tag="653" ind1=" " ind2="2"><subfield code="a">France</subfield></datafield><datafield tag="653" ind1=" " ind2="2"><subfield code="a">France / Lyon</subfield></datafield><datafield tag="653" ind1=" " ind2="2"><subfield code="a">United States</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lyon</subfield><subfield code="0">(DE-588)4036770-8</subfield><subfield code="D">g</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Online-Ausgabe</subfield><subfield code="z">978-0-385-35319-9</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-032161749</subfield></datafield></record></collection> |
| geographic | Lyon (DE-588)4036770-8 gnd |
| geographic_facet | Lyon |
| id | DE-604.BV046752044 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T14:42:13Z |
| indexdate | 2024-07-10T08:52:50Z |
| institution | BVB |
| isbn | 9780307271013 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032161749 |
| oclc_num | 1190927440 |
| open_access_boolean | |
| owner | DE-12 |
| owner_facet | DE-12 |
| physical | 413 Seiten 25 cm |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | Alfred A. Knopf |
| record_format | marc |
| spelling | Buford, Bill 1954- Verfasser (DE-588)134270622 aut Dirt adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking Bill Buford First edition New York Alfred A. Knopf [2020] © 2020 413 Seiten 25 cm txt rdacontent n rdamedia nc rdacarrier "Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking - or at least get to the bottom of why it is so revered - 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--this time with his wife and three-year-old twin sons in tow--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, proving that French cooking actually derives from (mon dieu!) the Italian. With his signature humor, sense of adventure, and masterful ability to immerse himself, and us, in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year"-- Kochen (DE-588)4031445-5 gnd rswk-swf Lyon (DE-588)4036770-8 gnd rswk-swf Burford, Bill / Travel / France / Lyon Cooks / United States Cooking / France / History Food habits / France Lyon (France) Cooking Cooks Food habits Travel France France / Lyon United States Lyon (DE-588)4036770-8 g Kochen (DE-588)4031445-5 s DE-604 Erscheint auch als Online-Ausgabe 978-0-385-35319-9 |
| spellingShingle | Buford, Bill 1954- Dirt adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking Kochen (DE-588)4031445-5 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4036770-8 |
| title | Dirt adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking |
| title_auth | Dirt adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking |
| title_exact_search | Dirt adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking |
| title_exact_search_txtP | Dirt adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking |
| title_full | Dirt adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking Bill Buford |
| title_fullStr | Dirt adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking Bill Buford |
| title_full_unstemmed | Dirt adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking Bill Buford |
| title_short | Dirt |
| title_sort | dirt adventures in lyon as a chef in training father and sleuth looking for the secrets of french cooking |
| title_sub | adventures in Lyon as a chef in training, father, and sleuth looking for the secrets of French cooking |
| topic | Kochen (DE-588)4031445-5 gnd |
| topic_facet | Kochen Lyon |
| work_keys_str_mv | AT bufordbill dirtadventuresinlyonasachefintrainingfatherandsleuthlookingforthesecretsoffrenchcooking |