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Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York City’s most popular and revolutionary Italian restaurants. Finally realizing a long-held desire to...

What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City (with a wife and three-year-old twin sons in tow) for Lyon, the so-called gastronomic capital of France. What...