By Bob Macdonald

A respectful but unvarnished tribute to the best cooks in Europe and the us who over the past 20 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 significant megatrends comparable to the increase of star cooks, the fit consuming circulate, and the turning out to be emergence of bolder flavors in gourmand meals. via visits to a few of the world's maximum eating places, Bob Macdonald offers anecdotes, own insights, and stories that demystify the eating event and make ordering wine at a cafe an relaxing pastime instead of a powerful ordeal.

Reviews

“Putting severe nutrients into viewpoint necessitates a whole and overall finished knowing of ways the realm of excellent eating works; it calls for a major palate, an informed procedure, a private connection to nutrition and a globalist sensibility. Bob has all that and extra. He has dined in all places, supported actual eating and the cooks who ensure that many years, and is so well-versed that once i wanted an individual to help me and my efforts to raised remember the fact that global Bob was once the 1st one I became to. Why Bob? simply because in a global of poseurs he's the true deal.” — Andrew Zimmern

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

About the Author
Bob Macdonald has been a significant foodie and wine collector for over forty years. He has eaten at many of the maximum eating places in Europe and the USA, and in any respect 25 present Michelin three megastar 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' characteristic on andrewzimmern.com.

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I keep my rum in the kitchen, as it can really enhance cooking. Rum is not sweet, although it may have sweet undertones. Golden and dark rums have been colored with caramel and the best get their color from molasses in the distillation and long aging in charred barrels. Dark rums have the richest flavor, but they may color the batter or dough. If rum doesn’t have much flavor, then why cook with it? Alcohol is a great flavor fixative in cooking. Only some foods release their flavors in water, but alcohol unlocks flavors in virtually all foods.

Cake flour is famous for its ability to absorb liquids and for this reason is used in commercial baking, as you can use less flour in proportion to the liquid ingredients, and often save money that way. When I swapped unbleached flour for the cake flour in the recipe, the liquid-to-dry ingredients ratio was thrown off, and my batter was too heavy and baked into a doorstop of a cake. When I made it again with my “homemade” cake flour, things went better. Whole-grain flours add nutrition to baking, and I do recommend having a pound or two of whole wheat flour and whole wheat pastry flour (a lower-gluten flour made from soft, not hard, wheat) on hand.

A light brown sugar with detectably coarse crystals and a light toffee flavor, turbinado is “turbinated” from steaming evaporated cane juice. It is considered a raw sugar, and one brand is named Sugar in the Raw, which is made in Maui and is a vestige of the once-booming Hawaiian sugarcane economy. Turbinado is versatile and accommodating in all manner of cooking and baking. In butter-based doughs and batters, it creams more smoothly than demerara. But it stays crunchy when sprinkled as a topping for cookies, cobblers, and crisps.

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