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Be when you grow up? veterinarian. [ boy speaking french ] daniel: fireman. [ daniel speaking french ] [ boy speaking french ] daniel: engineering machine gun. anthony: he wants to make machine guns? daniel: engineer engineering machine gun, yeah. anthony: okay, keep an eye on that one. all right. for a dope fiend, feeding the monkey means finding and sticking with heroin. for one poor guy, it s this. french food. in particular, lyonnais food. the cautionary tale of bill buford. writer, editor, literary lion with a perfectly good job as fiction editor at the prestigious new yorker magazine. at undignified age of 53, he pretty much pulled up stakes, put his whole past life on hold, and defected to france to learn how to cook. ....
Prison, bob, move it along. bop, move it along. daniel: yeah, here they come they come to you and serve you. most important thing that we see here is the love marie gives to the food she makes and to the kids she serves. i think it has a lot to do with the reaction they have to food. anthony: dessert is homemade fromage blanc farmer cheese, with chocolate and orange segments. daniel: what do you want to be when you grow up? veterinarian. [ boy speaking french ] daniel: fireman. [ daniel speaking french ] [ boy speaking french ] daniel: engineering machine gun. anthony: he wants to make machine guns? daniel: engineer engineering machine gun, yeah. anthony: okay, keep an eye on that one. all right. for a dope fiend, feeding the monkey means finding and sticking with heroin. for one poor guy, it s this. french food. in particular, lyonnais food. the cautionary tale of bill buford. ....
Sticking with heroin. for one poor guy, it s this. french food. in particular, lyonnais food. the cautionary tale of bill buford. writer, editor, literary lion with a perfectly good job as fiction editor at the prestigious new yorker magazine. at undignified age of 53, he pretty much pulled up stakes, put his whole past life on hold, and defected to france to learn how to cook. what happened to you anyway, buford? you used to have a good job, you hang out a couple of nights with batali and the next thing you know you re living in france and cooking. bill: it s true. i discovered a whole world that the rest of the world didn t seem to know about. just a very compressed, intense lifelong learned expertise and knowledge of food. it s not the food network, and it s not glossy magazines, and it s not something you d get from reading a recipe book. it s something you get by just going deep. i was afraid of france because i knew if i went, took on the ....
All right. for a dope fiend, feeding the monkey means finding and sticking with heroin. for one poor guy, it s this. french food. in particular, lyonnais food. the cautionary tale of bill buford. writer, editor, literary lion with a perfectly good job as fiction editor at the prestigious new yorker magazine. at undignified age of 53, he pretty much pulled up stakes, put his whole past life on hold, and defected to france to learn how to cook. what happened to you anyway, buford? you used to have a good job, you hang out a couple of nights with batali and the next thing you know you re living in france and cooking. bill: it s true. i discovered a whole world that the rest of the world didn t seem to know about. just a very compressed, intense lifelong learned expertise and knowledge of food. it s not the food network, and it s not glossy magazines, and it s not something you d get ....
For one poor guy, it s this. french food. in particular, lyonnais food. the cautionary tale of bill buford. writer, editor, literary lion with a perfectly good job as fiction editor at the prestigious new yorker magazine. at undignified age of 53, he pretty much pulled up stakes, put his whole past life on hold, and defected to france to learn how to cook. what happened to you anyway, buford? you used to have a good job, you hang out a couple of nights with batali and the next thing you know you re living in france and cooking. bill: it s true. i discovered a whole world that the rest of the world didn t seem to know about. just a very compressed, intense lifelong learned expertise and knowledge of food. it s not the food network, and it s not glossy magazines, and it s not something you d get from reading a recipe book. it s something you get by just going deep. i was afraid of france because i ....