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The French Laundry Per Se

The French Laundry  Per Se Book
Author : Thomas Keller
Publisher : Artisan
Release : 2020-10-27
ISBN : 1579658490
Language : En, Es, Fr & De

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Book Description :

Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

The French Laundry Cookbook

The French Laundry Cookbook Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2016-10-25
ISBN : 1579657567
Language : En, Es, Fr & De

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Book Description :

2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

The French Laundry Per Se

The French Laundry  Per Se Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2020-10-27
ISBN : 1648290035
Language : En, Es, Fr & De

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Book Description :

“Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

One Day at the French Laundry One Day at Per Se

One Day at the French Laundry   One Day at Per Se Book
Author : Bent Christensen
Publisher : Unknown
Release : 2010
ISBN : 9788798954736
Language : En, Es, Fr & De

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Book Description :

Download One Day at the French Laundry One Day at Per Se book written by Bent Christensen, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Complete Keller

The Complete Keller Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2006-09-01
ISBN : 157965293X
Language : En, Es, Fr & De

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Book Description :

Offers recipes from the author's two restaurants, The French Laundry and Bouchon.

Under Pressure

Under Pressure Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2016-10-25
ISBN : 1579657575
Language : En, Es, Fr & De

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Book Description :

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Ad Hoc at Home

Ad Hoc at Home Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2016-10-25
ISBN : 1579657532
Language : En, Es, Fr & De

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Book Description :

Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

Bouchon Bakery

Bouchon Bakery Book
Author : Thomas Keller,Sebastien Rouxel
Publisher : Artisan Books
Release : 2016-10-25
ISBN : 1579657559
Language : En, Es, Fr & De

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Book Description :

Winner, IACP Cookbook Award for Food Photography & Styling (2013) #1 New York Times Bestseller Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

The Essential Thomas Keller

The Essential Thomas Keller Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2010-10-01
ISBN : 1579654371
Language : En, Es, Fr & De

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Book Description :

Brings together the author's two acclaimed, award-winning cooking tomes--The French Laundry Cookbook and Ad Hoc at Home--into a single slipcased boxed set.

Bouchon

Bouchon Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2004-11-15
ISBN : 1579652395
Language : En, Es, Fr & De

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Book Description :

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

The Thomas Keller Bouchon Collection

The Thomas Keller Bouchon Collection Book
Author : Thomas Keller
Publisher : Artisan Publishers
Release : 2013-09-04
ISBN : 9781579655532
Language : En, Es, Fr & De

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Book Description :

Bistro food is the food of happiness. The dishes have universal allure, whether it’s steak frites or a perfectly roasted chicken, onion soup or beef bourguignon. These are recipes that have endured for centuries, and they find their most perfect representation in the hands of the supremely talented Thomas Keller. And just as Bouchon demonstrated Keller’s ability to distill the sublime simplicity of bistro cooking and elevate it beyond what it had ever been before, the #1 New York Times best-seller Bouchon Bakery is filled with baked goods that are a marvel of ingenuity and simplicity. From morning baguettes and almond croissants to fruit tarts and buttery brioche, these most elemental and satisfying of foods are treated with an unmatched degree of precision and creativity. With this exciting new collection, readers are sure to expand their knowledge, enrich their experience, and refine their technique.

The James Beard Foundation s Best of the Best

The James Beard Foundation s Best of the Best Book
Author : Kit Wohl
Publisher : Chronicle Books
Release : 2012-03-07
ISBN : 0811874664
Language : En, Es, Fr & De

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Book Description :

Contains information on and recipes by chefs the James Beard Foundation have considered the best from 1991 to 2010.

The Cheese Chronicles

The Cheese Chronicles Book
Author : Liz Thorpe
Publisher : Harper Collins
Release : 2009-08-11
ISBN : 0061901032
Language : En, Es, Fr & De

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Book Description :

The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today. Thorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans. Steve Jenkins, author of the celebrated Cheese Primer, calls this "the best book about cheese you'll ever read." The Cheese Chronicles is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.

Great Chefs Cook Vegan

Great Chefs Cook Vegan Book
Author : Linda Long
Publisher : Gibbs Smith
Release : 2009-09
ISBN : 9781423609858
Language : En, Es, Fr & De

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Book Description :

Unlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.

The Culinary Imagination From Myth to Modernity

The Culinary Imagination  From Myth to Modernity Book
Author : Sandra M. Gilbert
Publisher : W. W. Norton & Company
Release : 2014-08-25
ISBN : 0393244032
Language : En, Es, Fr & De

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Book Description :

From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert explores the poetics and politics of food. In this stunning and important work, the prominent critic, poet, and memoirist Sandra M. Gilbert explores our relationship with food and eating through discussions of literature, art, and popular culture. Focusing on contemporary practices, The Culinary Imagination traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania. What does it mean to transform raw stuff into cooked dishes, which then become part of our own bodies; to savor festive meals yet resolve to renounce gluttony; to act as predators where in another life we might have become prey? Do the rituals of the kitchen have different meanings for men and women, for professional chefs and home cooks? Why, today, do so many of us turn so passionately toward table topics, on the page, online, and on screen? What are the philosophical implications of the food chain on which we all find ourselves? In The Culinary Imagination, Gilbert addresses these powerful questions through meditations on myths and memoirs, children’s books, novels, poems, food blogs, paintings, TV shows, and movies. Discussing figures from Rex Stout to Julia Child and Andy Warhol, from M. F. K. Fisher and Sylvia Plath to Alice Waters and Peter Singer, she analyzes the politics and poetics of our daily bread, investigating our complex self-definitions as producers, consumers, and connoisseurs of food. The result is an ambitious, lively, and learned examination of the ways in which our culture’s artists have represented food across a range of genres.

Roland G Henin

Roland G  Henin Book
Author : Susan Crowther
Publisher : Skyhorse
Release : 2017-10-10
ISBN : 1510728015
Language : En, Es, Fr & De

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Book Description :

Certified Master Chef Roland G. Henin has been our nation's top culinary mentor for the past fifty years, training such prestigious chefs as Chef Thomas Keller of French Laundry and Per Se and Certified Master Chef Ron DeSantis. For the first time, his story is being told—from his own perspective and through the lens of some of America’s most prominent chefs. Read about how Certified Master Chef Rich Rosendale was inspired by Henin to turn a decommissioned nuclear bunker into a training kitchen. Discover Thomas Keller’s motivation for becoming a chef—a philosophy he learned from Henin. This fascinating memoir includes more than fifty interviews from mentees and colleagues who were shaped in some way by Chef Henin. Full of humorous anecdotes and behind-the-scenes glimpses into the elite culinary world, this is a rare and fascinating look at the life and legacy of a culinary genius. Chef Henin was among the first European chefs to cross the Atlantic and bring classical cuisine to American culture. Pioneering chefs like Roland Henin and Jean-Jacques Rachou were subversive radicals of their Old World. You won’t be disappointed by this unique memoir. As Chef Henin says, “If it’s worth doing, it’s worth doing right.”

Fodor s New York City

Fodor s New York City Book
Author : Fodor's Travel Guides
Publisher : Fodor's Travel
Release : 2016-11-01
ISBN : 0804143706
Language : En, Es, Fr & De

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Book Description :

Written by locals, Fodor's travel guides have been offering expert advice for all tastes and budgets for 80 years. The lights, the sounds, the energy: New York City is the quintessential American city, an exciting, constantly changing destination that people visit over and over. Fodor's New York City, with color photos throughout, captures the universal appeal of the city's world-renowned museums, iconic music venues, Broadway spectacles, and, of course, gastronomic delights. This travel guide includes: · Dozens of full-color maps · Hundreds of hotel and restaurant recommendations, with Fodor's Choice designating our top picks · Major sights such as the Metropolitan Museum of Art, Times Square, Empire State Building, Museum of Art, Brooklyn Bridge, Statue of Liberty, American Museum of Natural History, Central Park, 9/11 Memorial and Museum, and the High Line · Coverage of Lower Manhattan; Soho, Nolita, Little Italy, and Chinatown; The East Village and the Lower East Side; Greenwich Village and the West Village; Chelsea and the Meatpacking District; Union Square, the Flatiron District, and Gramercy Park; Midtown East; Midtown West; The Upper East Side; Central Park; The Upper West Side; Harlem; Brooklyn; Queens, The Bronx, and Staten Island Planning to focus on Brooklyn? Check out Fodor's Brooklyn travel guide.

American Cuisine And How It Got This Way

American Cuisine  And How It Got This Way Book
Author : Paul Freedman
Publisher : Liveright Publishing
Release : 2019-10-15
ISBN : 1631494635
Language : En, Es, Fr & De

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Book Description :

With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.

EAT Los Angeles

EAT  Los Angeles Book
Author : Colleen Dunn Bates
Publisher : Prospect Park Books
Release : 2011-11-01
ISBN : 0983459401
Language : En, Es, Fr & De

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Book Description :

The essential handbook for any food lover in Los Angeles, with more than 1,300 concise, clever reviews of the best places to eat, drink, shop, and taste.

Knives at Dawn

Knives at Dawn Book
Author : Andrew Friedman
Publisher : Simon and Schuster
Release : 2009-12-01
ISBN : 9781439156841
Language : En, Es, Fr & De

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Book Description :

Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d'Or, the world's most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination rounds, no time to ease into the rigors of competition. The teams have just one precious chance to cook and present two spectacular platters of food, then plate them for tasting by a jury of chefs -- the ultimate test of their ability to execute their craft, with prize money, international acclaim, and national pride on the line. Surprisingly, although American cuisine now rates among the best in the world, a U.S. team has never finished among the top three at this "Olympics of Food." In 2008, a triumvirate of culinary figures -- Daniel Boulud, Thomas Keller, and Jérôme Bocuse -- raised unprecedented support and awareness for the American effort. This is their story, and the story of the team that competed for the United States at the 2009 Bocuse d'Or -- what they did, how they did it, and what they learned. Knives at Dawn chronicles the formation and training of the 2009 American team. Chef Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from The French Laundry in Yountville, California, are the stars of this chefs-as-athletes story. After winning a national team selection event, the pair trained in a specially outfitted facility, while twenty-three competitors -- including a Norwegian who'd been hell-bent to win the Bocuse d'Or since the age of twelve -- rehearsed around the globe. The days of the competition, when they all come together in an arena in Lyon, France, are recounted in riveting detail -- putting you right alongside the action -- as the months of toil and aspiration come to a head in the final hours of fierce cooking, when technical and mental fortitude, split-second decision-making, or a few too many seconds of heat can make all the difference in the world. Beyond the American team itself, unparalleled behind-the-scenes access allows sports journalist and food writer Andrew Friedman to paint intimate portraits of Boulud and Keller, two of the most influential culinary figures of their generation, as well as of French icon Paul Bocuse, who created the competition more than two decades ago. With its revealing look at chefs and cooks of different generations and nationalities, Knives at Dawn delivers fascinating insights into what drives chefs to cook and compete, both in the Bocuse d'Or and in their own kitchens every day.