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.
"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 passion...the 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)