Knives At Dawn Andrew Friedman

Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock.

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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...

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