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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