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

The Great Chefs' Dining Revolution

By Bob MacDonald

Red Portal Press, 9780983021988, 166pp.

Publication Date: July 24, 2012

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Description

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 wine at a restaurant an enjoyable hobby rather than a formidable ordeal.


About the Author

Jen O'Hara is a Rochester, MN, native and graduated from the University of St. Thomas in St. Paul, MN, with a BA in Broadcast Journalism. She has worked as a high school educator teaching television production and as a tennis instructor to students of all ages, while also being at home raising her two daughters, Shannon and Erin. Jen has been married to husband Dan for 17 years. She is an avid Broadway musical fan as well as an enthusiast of all kinds of sports, especially golf and tennis. This is her first published work, and it is in memory of her daughter, Shannon. Dan O'Hara is the husband of Jen O'Hara, father of Shannon & Erin O'Hara, and of course, master of Sunny the wonder dog. After earning a BS in Mass Communications from St. Cloud State University, Dan spent 13 years in local television as Sports Director at KTTC TV, Rochester, MN. Today he is a Sales Executive in the Transportation/Trucking industry. Dan's passions are his golf, his backyard and his Minnesota sports teams. Dan continues to wear his heart on his sleeve. Together, Dan and Jen wrote the original blog about their journey through these difficult times, and some blog excerpts in the book are credited to him.


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

"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

"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 passionthe 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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