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I've always liked buford, his book about soccer hooligans is super, about his apprentice ship in Tuscany is fascinating, and now his apprenticeship in lyon starred restaurants and bakery is super fun, a natural and cultural history of French cooking. the secrets? good fresh ingredients, and an alchemical melding of opposites (the sauces) . fun reading but may be tedious for some readers. no pictures , no cited bibliography but lots of citations within the text, no index. cheapo random house bs.