| Description |
1 online resource (183 pages) |
| Note |
Description based upon print version of record. |
| 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. |
| 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. |
| Note |
GMD: electronic resource. |
| Subject |
Cooks -- Europe.
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Cooks -- United States.
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Cooking.
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Home economics.
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Restaurants.
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Wine and wine making.
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Natural foods.
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| Genre/Form |
Electronic books.
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| Other Form: |
Print version: Macdonald, Bob Knives on the Cutting Edge : The Great Chefs' Dining Revolution New York : Scarletta Press,c2012 9780983021988 |
| ISBN |
9780983021995 electronic bk. |
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0983021996 electronic bk. |
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