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Knives on the Cutting Edge: The Great Chefs' Dining Revolution

Overview

A respectful yet unvarnished tribute to the greatest chefs in Europe and the United States who over the last two decades have led a revolution unlike any in the history of dining.

Knives on the Cutting Edge is a culinary pilgrimage that examines several current megatrends such as the rise of celebrity chefs, the healthy eating movement, and the growing emergence of bolder flavors in gourmet foods. Through visits to many of the world's greatest restaurants, Bob Macdonald provides...

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Knives on the Cutting Edge: The Great Chefs' Dining Revolution

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Overview

A respectful yet unvarnished tribute to the greatest chefs in Europe and the United States who over the last two decades have led a revolution unlike any in the history of dining.

Knives on the Cutting Edge is a culinary pilgrimage that examines several current megatrends such as the rise of celebrity chefs, the healthy eating movement, and the growing emergence of bolder flavors in gourmet foods. Through visits to many of the world's greatest restaurants, Bob Macdonald provides anecdotes, personal insights, and memories-that demystify the dining experience and make ordering wine at a restaurant an enjoyable hobby rather than a formidable ordeal.

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Editorial Reviews

From the Publisher

Finalist, Travel category, Midwest Book Awards 2013 (Winners to be announced May 2013)

"You get the idea: the Macdonalds have had decades of the kind of experiences that are unrealized dreams for most foodies. For those dreamers, as for me, this is armchair dining, and at the highest level." — Jesse Kornbluth, The Huffington Post & HeadButler.com

"As hobbies go, eating in all of the three-star Michelin restaurants in France, plus a few other countries and a handful of American cities, beats reruns of any food program on TV...Just when one eating tale seems like another, MacDonald lets loose with an unexpected account, often brimming with intrigue, that puts a reader in mind of the ultimate dining compliment: “I’ll have what he’s having.” At least, in a vicarious way, his hungry readers can." — ForeWord Reviews, Fall 2012 issue

"This little pocket-sized book reads like a Who’s Who of the culinary world, a series of curated, referenced mini portraits of over 75 world-renowned and respected chefs... A foodie’s delight. ...This book’s raison d’être works. It delivers. It doesn’t set out to be the sole authoritative source, yet it gives a very credible representation nonetheless. Just like a tasting menu, not everything could be included. There will be regarded chefs left out and new people coming up the ranks. Fragile egos may be broken. To cram so much into such a small, reasonably priced book is itself a little miracle." - YUM.fi

"Exploring each of their specialties and styles and touching on his own personal culinary journey through good food and good wine, Knives on the Cutting Edge comes with a full color photo insert, a must for those foodies who want to find the best the world has to offer." — Midwest Book Review, September 2012 Small Press Bookwatch

“Putting serious food into perspective necessitates a complete and total comprehensive understanding of the way the world of fine dining works; it requires a serious palate, an educated approach, a personal connection to food and a globalist sensibility. Bob has all that and more. He has dined everywhere, supported real dining and the chefs who make it possible for decades, and is so well-versed that when I needed someone to support me and my efforts to better understand that world Bob was the first one I turned to. Why Bob? Because in a world of poseurs he is the real deal.” — Andrew Zimmern, the host and creator of the Travel Channel's Bizarre Foods America, Bizarre World and Bizarre Foods with Andrew Zimmern

"This lover of our art, presents what we, actors of the gastronomy will never be able to see: An in depth experience of the upscale world of international cooking around the world, and way above that, a vision for tomorrow” — Michel Bras and family, Michelin 3 Star Chef, Bras (Laguiole, France)

“Bob and Sue have reflected in this substantial work two decades of shared passion throughout the most sought after and diverse dining locales in Europe.” — Juan Mari & Elena Arzak, Michelin 3 Star Chefs, Arzak (San Sebastian, Spain)

“An extraordinary journey through time and gourmandize narrated by a gourmet and gourmand...This book recounts with passion…the last 2 decades, which makes me want to rush into these restaurants.” — Pascal Barbot, Michelin 3 Star Chef, L’Astrance (Paris)

“Mr. Macdonald invites us on a wonderful journey from table to table. He sends us his passion for creation and tradition. There is love in what he does.” — Michel Troisgros, Michelin 3 Star Chef, La Maison Troisgros (Roanne, France)

“Through extensive firsthand experience over the course of so many years, Bob and Sue have gathered invaluable reflections on the evolution of fine dining. In Knives on the Cutting Edge, they explore the most spectacular restaurants around the world, giving us a thoughtful look into the way we eat today.” — Daniel Humm, Michelin 3 Star Chef, Eleven Madison Park (NYC)

"Anecdotes, insights, and memories demystify what can sometimes be an intimidating realm." — Kenyon College Alumni Bulletin, Volume 35 Number 1 Fall 2012

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Product Details

  • ISBN-13: 9780983021988
  • Publisher: Scarletta Press
  • Publication date: 7/24/2012
  • Pages: 184
  • Sales rank: 1,414,189
  • Product dimensions: 5.40 (w) x 8.40 (h) x 0.50 (d)

Table of Contents

Prologue: Learning to Love Chefs 1

Part I Chasing the Michelin Stars 11

Chapter 1 The Importance of the Third Star 13

Chapter 2 The Legends of Modern Cooking 19

Chapter 3 Other Paris Three-Star Chefs 33

Chapter 4 The Country French Three-Star Chefs 39

Chapter 5 Other Noteworthy French Chefs 51

Chapter 6 Switzerland's Incredible Three-Star Chefs 59

Chapter 7 Spain-Leading the Food Revolution? 61

Chapter 8 Finding the Gems in Italy 69

Chapter 9 England-Beyond Steak and Kidney Pie 75

Chapter 10 Other Europe and Asia 79

Chapter 11 Michelin Comes to the United States 81

Chapter 12 Achieving Three-Star Status-What Does It Take? 95

Part II meeting Grape Expectations 97

Chapter 13 Some Thoughts on Choosing and Enjoying Wines 99

Chapter 14 Learning About the Great Wines 103

Chapter 15 Wine Lists, Sommeliers, and Special Memories 121

Chapter 16 Establishing Wine Traditions and the Joy of Sharing 133

Part III Megatrends: Celebrity Chefs, Healthier Food, and Bolder Flavors 137

Chapter 17 The Era of Celebrity Chefs 139

Chapter 18 Organic Food and Eating Healthy 143

Chapter 19 Specialty Meats and Comfort Food 153

Chapter 20 Peppers and Bolder Flavors 155

Chapter 21 Future Trends-The Dining Revolution Continues 161

About the Author 166

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