“Friedman has crafted a page turner that will make you think about food, and the creative process, in a different way” (The Dallas Morning News).
Since its inception in 1987, the Bocuse d’Or has been the real Top Chef--the world’s most prestigious cooking competition. Now, in a book that The Washington Post hails as “riveting,” food and sports journalist Andrew Friedman charts the “chefs-as-athletes” ramp up to the 2009 contest, where the American team had everything riding on a knife’s edge.
In two decades, the Bocuse d’Or had never dished out a medal to American competitors. In 2008, hell-bent on making history, a triumvirate of culinary superstars--Daniel Boulud, Thomas Keller, and Jérôme Bocuse--raised unprecedented support for the American effort, centered around the team itself: Chef Timothy Hollingsworth and his assistant Adina Guest, both from Keller’s acclaimed restaurant, The French Laundry. Knives at Dawn chronicles the formation, training, and edge-of-your-seat performance of Team USA 2009. Author Friedman brings it all together brilliantly in the competition itself in Lyon, France, as the months of toil and preparation come down to a few final hours in which mental fortitude, technical skill, and a few too many seconds of heat can make all the difference.
With its unusual exploration of chefs of different nationalities, Knives at Dawn delivers fascinating insights into what drives the culinary spirit, both in the world’s most prestigious competition and in professional kitchens every day.