Aug. 10, 2012
Knives on the Cutting Edge: The Great Chefs' Dining Revolution
-- If you are writing the history of fine dining, you ought to include a piece on Bob Macdonald. Why? Because Bob and his wife Sue are pioneers of the travel & food world. And now Bob has provided a roadmap for other foodies, one that shows what it means to travel and dine at the best restaurants around. His debut book Knives on the Cutting Edge: The Great Chefs’ Dining Revolution
8-8 (tr) | 978-0-9830219-
9-5 (e)] garnished bookstore shelves on August 7.Knives on the Cutting Edge
is 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. Taking us on “an extraordinary journey through time and gourmandise”
(Pascal Barbot, French 3-star Chef), Bob examines everything from Michelin stars to wine to explorations of current megatrends and how we eat today. Through visits to many of the world’s greatest restaurants, Bob provides anecdotes, personal insights, and memories that demystify the dining experience.
“This book will resonate well with all those who love food and wine with real passion,” says Bob. “They will truly understand what this book represents.”
Bob 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 of France’s current 3-star restaurants. Bob co-writes the Bob and Sue’s Culinary Adventures blog on http://www.AndrewZimmern.com
with his wife, where they discuss their most recent adventures and meals all over the world.
With over 75 great chefs noted in the book, along with several color photos, readers will agree wwith Michel Troisgros, a French 3-star chef, who called the book “… a wonderful journey from table to table …” The book is a “how to do it” for destination diners and wine geeks who will understand that many of these stories are truly legendary events.
Bob will be at the Barnes & Noble Galleria in Edina on August 21st at 7:00 pm with Star Tribune
Taste Editor and cookbook author, Lee Svitak Dean. Knives on the Cutting Edge: The Great Chefs’ Dining Revolution
is available through all participating vendors. To learn more about Bob Macdonald, please visit Scarletta Press at http://www.scarlettapress.com