Cant put the book down. Very interesting book about a dinning experience in France at one of the 3 star establishments. The only critisism is that the author tends too sway from the subject at hand. Overall I would recommend this book to one interested in knowing about the French proffesional kitchen and some of the personalities that make up the "brigade". This book has led me to others of similiar subject matter. I just skim the many pages of diversion to continue with the main account.
In this slim volume (about the size of a Zagat guide), freelance journalist Todhunter recounts a luxurious meal that he and his wife enjoyed at the world-famous Taillevent restaurant in Paris. It is no ordinary dinner, with numerous courses served over four hours, but what makes the story so compelling is Todhunters behind-the-scenes insight into its creation. He spent three months as a reporter-apprentice, investigating every detail that makes Taillevent so special, from the precisely timed appearance of the staff to the evolution of its signature dishes over the last 50 years. Throughout, he divulges information about the inner workings of the kitchen and digresses upon details such as the chemistry involved in pastry or the history and development of salt and pepper as we know it. This splendid account from a nonfoodie (his previous books are on extreme sports) is recommended for most public libraries and any collections with an emphasis on French culture and cooking.
This was my first exposure to Andrew Todhunters writing, and I was pleased to the extent I was able to learn about him, not just his dinner at Taillevant. He does veer off from the subject of the meal, but I thought that enhanced the reading experience. I also enjoyed his behind-the-scenes descriptions of the kitchen, which added an extra dimension. If you have ever had a meal in a restaurant of similar distinction, this book will allow you to relive that delicious experience. All-in-all, I would heartily recommend this book to anyone interested in food and its professional preparation. And, if you are like me, it will act as an amuse bouche, making you want to read Todhunters other books.
