The suicide of Bernard Loiseau in February 2003, sent shock waves through France: the country's most famous chef had shot himself on the eve of publication of "Michelin", the bible of good eating. Ascendancy to coveted three-star status in "Michelin", and keeping it year after year, takes its toll on the best chefs and rumours had already begun to circulate that Loiseau might fall from grace. Delving deep into the life of Loiseau and the world of haute cuisine, Rudolph Chelminksi asks whether the same dedication to perfection that took Loiseau to the top, also caused him to seek the only release imaginable from the terrible pressure to stay there.
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"No book will tell you more about the effort involved in producing the best food in the world. Anyone who reads it will talk about little else for days after" The Independent 'Chelminski cuts through the glitz and glamour of French cuisine to examine the pressure cooker atmosphere ... Makes Hell's Kitchen look like a picnic' Herald 'Chelminski is a brilliant guide to fame and fortune in the restaurant trade. In the kitchen and in the dining room, his knowledge can't be faulted' Daily MailAbout the Author:
Rudolph Chelminski is an American writer and veteran foreign correspondent and lives in Paris. His articles have appeared in most major American magazines, and he is the author of five books, including The French At Table and the French bestseller Prisonier de Mao.
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Book Description Penguin Books Ltd, 2006. Book Condition: very good. Gently used. Expect delivery in 2-3 weeks. Bookseller Inventory # 9780141021935-3
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Book Description Penguin Books Ltd, 2006. Book Condition: Very Good. N/A. Ships from the UK. Former Library book. Great condition for a used book! Minimal wear. Bookseller Inventory # GRP17636025
Book Description Penguin Books Ltd, 2006. Paperback. Book Condition: Good. Bookseller Inventory # mon0000061152