French cuisine

French lessons, with tears: inside a Lyonnais kitchen

You can’t say he didn’t warn us. In the final sentence of his previous book, Heat, a joyously gluttonous exploration of Italian gastronomy, Bill Buford announced that he would be crossing the Alps: ‘I have to go to France.’ And here he is, in Dirt, another rollicking, food-stuffed entertainment, determined to unearth, as it were, the secrets of haute cuisine. Lyon, being the gastronomic capital of France, is where he decides to dig in, having uprooted his family (wife, twin toddlers) to facilitate his investigations. Gourmets and gourmands will savour this account of his five-year adventure — and so will students of the author’s curious, compelling character. Famous in literary