Bernard Loiseau was one of only twenty-five French chefs to hold Europe's highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state. Despite such triumphs, he shock...more
What the book is really about, though, is the Michelin guide and the world of French restaurants and chefs. It goes back decades to tell about the growth of roadside restaurants in the countryside, fostered by the automobile, and the Michelin guide's roots as handbook for travelers. It discusses the rise of the...more
1. Have a basic appreciation or knowledge of french gastronomy (including flavors, techniques and evolution from haute cuisine for Escoffier's accessible "ready to wear" foods)
2. Know a little bit of french language (some things aren't translated)
3. Have some knowledge of history (including but not limited to 19th century european or WWII)
4. Have an all too dry wit (some people will often consider y...more
I didn't give it 5 stars simply because it did repeat itself at times ... and some of the times it felt like Chelminski was name dropping Chef's names - but otherwise, it was great. A highly d...more
a top rating of three stars from the Michelin guide.
The author backtracks the reader through the progression of how Michelin, a tire company, came to be able to engineer the rise and fall of French chefs with their travel guide. He gives examples of the enormous perso...more
Informative, dramatic, scary and insightful, for me it was a page turner. Highly recommended to anyone with an interest in the world of professional cooks and its trappings.
Take it as it is....nice to hear about Loiseau's life.
I think if you were really interested in cooking and cookery this book would be right up your alley. Otherwise, it's interesting but too dry for...more