Knives on the Cutting Edge: The Great Chefs' Dining by Bob Macdonald

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By Bob Macdonald

A respectful but unvarnished tribute to the best cooks in Europe and the U.S. who during the last twenty years have led a revolution in contrast to any within the background of dining.

Knives at the slicing Edge is a culinary pilgrimage that examines the various present and critical megatrends similar to the increase of star cooks, the fit consuming stream, and the growing to be emergence of bolder flavors in connoisseur meals. via visits to the various world's maximum eating places, Bob Macdonald presents anecdotes, own insights, and thoughts that demystify the eating adventure and make ordering wine at a restaurant an relaxing pastime instead of a powerful ordeal.


“Putting severe foodstuff into standpoint necessitates a whole and overall complete knowing of ways the realm of excellent eating works; it calls for a major palate, an informed strategy, a private connection to nutrients and a globalist sensibility. Bob has all that and extra. He has dined all over the place, supported genuine eating and the cooks who be sure that many years, and is so well-versed that once i wished somebody to aid me and my efforts to higher remember the fact that international Bob used to be the 1st one I became to. Why Bob? simply because in an international of poseurs he's the true deal.” — Andrew Zimmern

"As leisure pursuits cross, consuming in all the three-star Michelin eating places in France, plus a couple of different nations and a handful of yank towns, beats reruns of any meals software on TV...Just whilst one consuming story sounds like one other, MacDonald shall we free with an unforeseen account, usually brimming with intrigue, that places a reader in brain of the final word eating praise: “I’ll have what he’s having.” at the very least, in a vicarious means, his hungry readers can." — ForeWord studies, Fall 2012 issue

About the Author
Bob Macdonald has been a major foodie and wine collector for over forty years. He has eaten at lots of the maximum eating places in Europe and the USA, and in any respect 25 present Michelin three superstar eating places. He lives in Minneapolis, MN, and travels usually along with his spouse Sue, who co-writes the 'Bob and Sue's Culinary Adventures' function on

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The pastaio was still needed, however, to dose out the water, the quantity of which was his secret: he made the dough harder for the largest sizes; softer for fettuccine, vermicellini, and capellini; and softer still for spaghetti and bucatini. If the pasta came out defective, the pastaio would eliminate it as munnezzaglia (trash). The shapes multiplied with the invention of new dies, now made not only with bronze but also with nickel and other noncorrosive materials. 35 This was also when new folding and cutting machines produced special formats—long pastas diversified in length, width, and thickness—which were more in demand in the south.

Cesare Marchi stresses the importance of the various shapes: “Try to drink a spumante first in a crystal glass and then in a coffee cup. . ”33 No matter how many different dies there are, they have never matched the creative fantasy of the Italian peasants. 34 But in this book, which also includes many factory-made shapes, more than thirteen hundred products are cited. That number is in part the result of an undeniable creative imagination and in part the result of the same shape being given a different name.

There is a saying, “Make the maccheroni with the scirocco, dry them with the tramontana,” referring to the warm, moist wind from the south and the cold, dry wind from over the Alps. The old chief pastaio (pasta maker) knew that the winds usually changed at noon and midnight along the coast, and that his drying racks would need attention at those hours. Toward April and October, if the scirocco blew, it turned into a tramontana at around one or two in the morning, and it was necessary to hurry and move the pasta to the large drying areas.

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