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Knives on the Cutting Edge

Cover of Knives on the Cutting Edge

Knives on the Cutting Edge

The Great Chefs' Dining Revolution
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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.
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.
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About the Author-
  • Bob Macdonald has been a serious foodie and wine collector for over 40 years. He has eaten at most of the greatest restaurants in Europe and the United States, and at all 25 current Michelin 3 star restaurants. Bob completed his undergraduate degree at Kenyon College, earned a law degree at the University of Illinois, and a master's in business administration from the University of Chicago. His early business career included financial positions with Exxon Corporation in New York City, Singapore, and Seattle before moving to the Twin Cities in MN. In 1987, he co-founded the Twin Cities office of the international executive recruiting firm of Russell Reynolds Associates.

    Bob lives in Minneapolis, MN, and travels often with his wife Sue, who co-writes the 'Bob and Sue's Culinary Adventures' feature on andrewzimmern.com. He is active in the James Beard Foundation, an Officier Commandeur in the Confrerie des Chevaliers du Tastevin, and a member of the Commanderie de Bordeaux.

Reviews-
  • Jesse Kornbluth, The Huffington Post & HeadButler.com "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."
  • ForeWord Reviews, Fall 2012 "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."
  • Midwest Book Review, September 2012 Small Press Bookwatch "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."
  • Andrew Zimmern, the host and creator of the Travel Channel's Bizarre Foods America, Bizarre World and Bizarre Foods with Andrew Zimmern “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."
  • Michel Bras and family, Michelin 3 Star Chef, Bras (Laguiole, France) 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"
  • Juan Mari & Elena Arzak, Michelin 3 Star Chefs, Arzak (San Sebastian, Spain) “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."
  • Pascal Barbot, Michelin 3 Star Chef, L'Astrance (Paris) “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."
  • Michel Troisgros, Michelin 3 Star Chef, La Maison Troisgros (Roanne, France) “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."
  • Daniel Humm, Michelin 3 Star Chef, Eleven Madison Park (NYC) “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."
  • Kenyon College Alumni Bulletin, Volume 35 Number 1 Fall 2012 "Anecdotes, insights, and memories demystify what can sometimes be an intimidating realm."
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Knives on the Cutting Edge
Knives on the Cutting Edge
The Great Chefs' Dining Revolution
Bob Macdonald
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