Food Drink

Knives on the Cutting Edge: The Great Chefs' Dining by Bob Macdonald

By Bob Macdonald

A respectful but unvarnished tribute to the best cooks in Europe and the us who over the past twenty years have led a revolution in contrast to any within the background of dining.

Knives at the slicing Edge is a culinary pilgrimage that examines the various present and critical megatrends equivalent to the increase of superstar cooks, the fit consuming stream, and the becoming emergence of bolder flavors in connoisseur meals. via visits to a few of the world's maximum eating places, Bob Macdonald presents anecdotes, own insights, and stories that demystify the eating event and make ordering wine at a restaurant an relaxing pastime instead of a powerful ordeal.

Reviews

“Putting critical meals into point of view necessitates a whole and overall accomplished knowing of how the area of good eating works; it calls for a major palate, an informed technique, a private connection to meals and a globalist sensibility. Bob has all that and extra. He has dined all over, supported genuine eating and the cooks who ensure that many years, and is so well-versed that once i wanted a person to help me and my efforts to raised take into account that international Bob was once the 1st one I grew to become to. Why Bob? simply because in a global of poseurs he's the genuine deal.” — Andrew Zimmern

"As leisure pursuits move, consuming in the entire three-star Michelin eating places in France, plus a couple of different international locations and a handful of yankee towns, beats reruns of any foodstuff application on TV...Just whilst one consuming story sounds like one other, MacDonald we could free with an unforeseen account, frequently brimming with intrigue, that places a reader in brain of the final word eating praise: “I’ll have what he’s having.” a minimum of, in a vicarious manner, his hungry readers can." — ForeWord reports, Fall 2012 issue

About the Author
Bob Macdonald has been a major foodie and wine collector for over forty years. He has eaten at lots of the maximum eating places in Europe and the USA, and in any respect 25 present Michelin three superstar eating places. He lives in Minneapolis, MN, and travels frequently together with his spouse Sue, who co-writes the 'Bob and Sue's Culinary Adventures' characteristic on andrewzimmern.com.

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

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In Paris Parmentier met Benjamin Franklin, who was trying to drum up French support for the American War for Independence. Parmentier told Franklin about his campaign to promote the potato, and Franklin suggested tendering a dinner for prominent Frenchmen with all the courses, from soup to dessert, made from potatoes. The dinner, which was attended by Franklin and Antoine Lavoisier, another prominent scientist, was held on  October ; the menu included a ‘fish’ dish made from potatoes and toasts with potato vodka.

As the estate owners spent much of their time in England, tenant farmers often tended the owner’s crops, especially grains, or herded the owner’s cattle, which were raised extensively in southern Ireland. Tenant farmers grew potatoes for their own tables. At the middle level of Irish Catholic society were the cottagers, rural labourers who rented small parcels of land, which they usually planted with potatoes. At the bottom rung of society were the city day workers who bought their food with the money they earned from their work.

By  the nation produced  million hectolitres of potatoes; by  it had risen to . Potatoes required little effort to grow, harvest and consume, and were mainly grown by lower classes. Aristocrats considered potato-eaters lazy and irresponsible. As potatoes were abundant and relatively nutritious, potato-growing  Potato organizations developed postcards, such as this one from Canada, ‘Potatoes grow big here’, to gain visibility and promote sales. supported large families, and population explosions occurred wherever potatoes became a major crop.

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