Bibliograph

Knives on the cutting edge, the great chefs' dining revolution, Bob MacDonald

Type

Label

Knives on the cutting edge, the great chefs' dining revolution, Bob MacDonald

Language

eng

Index

no index present

Literary Form

non fiction

Main title

Knives on the cutting edge

Nature of contents

dictionaries

Oclc number

798535225

Responsibility statement

Bob MacDonald

Sub title

the great chefs' dining revolution

Summary

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 the several current and important 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 w

Table Of Contents

Prologue: learning to love chefs. Part I. Chasing the Michelin stars. Chapter 1. The importance of the third star ; Chapter 2. The legends of modern cooking ; Chapter 3. Other Paris three-star chefs ; Chapter 4. The country French three-star chefs ; Chapter 5. Other noteworthy French chefs ; Chapter 6. Switzerland's incredible three-star chefs ; Chapter 7. Spain--leading the food revolution? ; Chapter 8. Finding the gems in Italy ; Chapter 9. England--beyond steak and kidney pie ; Chapter 10. Other Europe and Asia ; Chapter 11. Michelin comes to the United States (New York, San Francisco, and Chicago) ; Chapter 12. Achieving three star status--what does it take? -- Part II. Meeting grape expectations. Chapter 13. Some thoughts on choosing and enjoying wines ; Chapter 14. Learning about the great wines ; Chapter 15. Wine lists, sommeliers, and special memories ; Chapter 16. Establishing wine traditions and the joy of sharing -- Part III. Megatrends: celebrity chefs, healthier food, and bolder flavors. Chapter 17. The era of celebrity chefs ; Chapter 18. Organic food and eating healthy ; Chapter 19. Specialty meats and comfort food ; Chapter 20. Peppers and bolder flavors ; Chapter 21. Future trends--the dining revolution continues

Classification