The concept is brilliant an entire book about a single meal It also succeeds because Mr Todhunter s prose is up to the challenge f such a high concept endeavor reuiring the need to freuently depart from the meal to explore a host A Killing Tide of seemingly tangential concerns while somehow stayingn course However just as a Chef Shivers: four in one: The Enchanted Attic/A Ghastly Shade of Green/The Locked Room - The Awful Apple Orchard of haute cuisine must walk a knife s edge between leaving the diner merely satiated and leaving themverly burdened so must L'Oracle de votre subconscient : I-Ching, Le Livre des transformations our author be careful not to leave us soverstuffed that we push Weirdos of the Universe, Unite! our plate in frontf us and ask Les Naufrags d'Ythaq T03 : Le soupir des toiles our server to clear it with the meal unfinished In this case I was driven nearly to the edgef that boundary Just as with many Pre Fixe meals there seems be joy in reconnoitering the boundary anticipating that you ve had a bit too much but then just in time for the next course feeling ready for To fall too far short The Royal Joust of it would mean disappointment But in this casene extended metaphor American Maharajah one psychological explorationf the mundane r ne polysyllabic bscurity piscivorous comes to mind and I might have skipped desert Gladly that line was never crossed By the middle f the book strangely I recall page 104 in the midst Squeamish About Sushi: And other Food Adventures in Japan of a discussionf wine I lost my skepticism surrendered to the experience and was hookedUltimately it succeeds because it is in part a meditation n the strangeness f it all It is strange to consume in 5 minutes that which took several people the better part The Quarterback's Crush of a day to prepare It is strange to spend 12 hours a day preparing exuisite meals forthers but having done so to have no interest in preparing such a meal for neself It is strange finally to spend a few hours reading about a single meal It seems indulgent Certainly not everyone would enjoy a meal like the ne described in this book and perhaps nly those that would enjoy it would read such a book Towards the end f the meal Todhunter reflects Achtung! Cthulhu on the fact that somef his acuaintances the Infamy ones that he most admires admirable in their modest ways and their pleasure in the simple things would probably never indulge themselves in this way At this point in the meal he is content but full to a degree approaching discomfort More than a few readers I speculate pondered theirwn excesses at this point in their read Much like General P.T.G. Beauregard other tastes that I find difficult to evangelize like books about books I guess the appealf a three four hour meal is something that some will never understand To those that have tasted that appeal My Wishful Thinking or to those who wish to try to understand them spending a threer four hours at Mr Todhunter s table might be a worthy and enjoyable distraction A great read for Francophiles and foodies the book is both about and similar to a long evening in a fine French restaurant with meandering conversation about food The Boy and the Blue Moon one s past the naturef cooking and the history f the restaurant and its staff as plate after plate f superb food is served The Screwball Comedy Films: A History and Filmography, 1934-1942 over the coursef four hours The food itself is given less attention than its preparation and the staff who prepares it and provides a glimpse Father Tom Padilla: Mark of the Demon Priest of the dedication nec. Heese puff to “amuse the mouth” and the crème de cresson soup with its sunken treasuref lobster tomalley to the crowning glory f the fantaisie In the spirit f AJ Liebling’s Between Meals Todhunter layers mouthwatering descriptions f French dishes and their preparation with reflections n his American childhood when food like sex and money was not to be discussed at the table dips into culinary history and philosophy and entertains with asides Eat Vegan on $4.00 a Day on everything fromlive il and chestnuts to the science f viniculture and the chemistry Pantyhose Professionals (Pantyhose Diaries Book 2) of chocolate Between courses Todhunter brings us back to the sanctumf the kitchen itself where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajoll.
I cringed when I read that the author was an American in Paris interning at Taillevent the book s featured restaurant Swell a dilettante yuppie yawn Not so aside from mentions f Martha s Vineyard Menemsha in passing a couple f times he goes ut f his way to stress that he s not from an upper class background I would ve liked a bit Black Macho and the Myth of the Superwoman on how he came to intern there without that background it does seem rather a whim Still not a deal breaker in termsf my taking the book seriouslyThe book is structured in a dozen Study of Organ Inferiority and Its Psychical Compensation; A Contribution to Clinical Medicine - Scholar's Choice Edition or so courses like acts in a play from the arrival to the departure experience which works well to pivot the action For those expecting a 200 page restaurant review not exactly There is a necessary elementf that during the foodwine selection processes with a core focus Heaven Next Stop on the experience itself There is some memoir mooshed in as they say in the ice cream trade that I found interesting and helpful in termsf the author s expectations There are also interviews with commentaries n the various kitchen persona which also work well until the last neThe meal peaks with the main course followed by a short 12 page piece n the cheese course which is fine we re winding down but not uite The dessert chapter that follows runs nearly 50 pages much f that an interview with the pastry chef Bases Loaded on too long talk too long as they said in vaudeville At that point it s a storynly hardcore bakers could love Anyone who hasn t read the book if you read it thinking This is kinda dense but I ll keep at it in case I miss something you won t head directly to Le Depart The editor should ve realized that section suffers from weight imbalance the chef stuff could ve easily been halved My Have A Good Night, Volume 1 other uibble would be that even as a person who s been known to read books in French I could ve used translations for the menu selections rather than an unexplained French list an appendix would ve worked beautifully for thatThat having been said I m really glad I read it If you think this might be a book for you it probably is Andrew and his wife embarkn a fine dining experience at the classic French restaurant Taillevent The book encapsulates ne meal in 1999 but includes interviews and back stories f the kitchen and restaurant staff as well as anecdotes from the authors wn life I love the format f the book covering every detail f ne dinner It is interesting to read this 20 years after it was written and realize the drastic changes in the world f food kitchens and fine dining Dreaming f dining at a Michelin three star restaurant in Paris Foodies will devour this delicious book which recounts an entire meal at Taillevent Between the amuse bouche and the fantasie the author riffs Isabel the Queen: Life and Times on his favorite cheese shops in Paris the historyf salt and the kitchen politics behind the scenes in a renowned restaurant Yummy armchair dining at it s best Desperate to taste a morsel Pastry chef Gilles Bajolle s Maruise au Chocolat et a la Pistache recipe is thoughtfully provided Bon appetit A Meal Observed succeeds It succeeds in large part because. In this seductive account Fantastic Post Office 03 of a long luxurious dinner at the venerable Paris restaurant Taillevent Andrew Todhunter is both the American abroad sharing a rare gastronomic adventure with his wife and the apprentice cum reporter who has spent several months working in the restaurant’s celebrated kitchen learning what goesn behind the scenes As Todhunter describes it Taillevent’s highly Tim Crouch orchestrated kitchen is “less an atelier than a gun deckn a ship f war a place f shouts and fire”On the Drawing the Human Head other sidef the kitchen’s double doors in the warm light Twin Block Functional Therapy: Applications in Dentofacial Orthopedics of the nineteenth century dining room the American couple surrenders to the sensual pleasuref a beautifully wrought and meticulously served dinner from the amuse bouche a warm
Essary to preserve the three Michelin stars the restaurant Taillevant has earned in it s half century life The conversations with the Taillevant staff are engaging discussions into the nature DIY Projects for the Self-Sufficient Homeowner: 25 Ways to Build a Self-Reliant Lifestyle of restaurant cooking how it is changing how it differs from home cooking and thebservations are not f the meal but based n the authors internship in the kitchen If you speak nly a little French this is a great pportunity to learn a few phrases while vicariously indulging in the meal Dead Man Riding (Nell Bray, of a lifetime I ve noticed in the last yearr so that the books I enjoy remember and recommend the most have tended to be about how things are made r how they work though generally not in the form f an instruction manual The authors tend to be interested amateurs rather than seasoned professionals though there are exceptions to that rule Some f the most enjoyable have included Michael Pollan s A Place f My Own Tracy Kidder s House and David Owens Sheetrock and Shellac In the same vein though about food and cooking rather than homebuilding Andrew Todhunter s A Meal Observed is a great read The author builds the story Pontius Pilate of his apprenticeship at a three star Michelin restaurant named Taillevent in Paris along with numerous informative digressions and tangents around the meal that he and his wife share at the restaurant Fullf intriguing interviews with restaurant staff Livin de Life opinions from expertsn French cuisine and anecdotes from Todhunter s Aeralis own life it s a conversationally written and highly readable little book Highly recommended I just loved this book I love food and I love cooking and well I m also living in Paris So it was the right time for me to read thisne However that being said so much Be CentsAble: How to Cut Your Household Budget in Half of this book is not about Taillevent and Todhunter is a brilliant writer Laughut loud funny in all the right places I enjoyed it so much than I had thought I would and he has great human insight I definitely recommend it a fun read for francophiles Academic Inbreeding and Mobility in Higher Education: Global Perspectives or if you ve eaten at Taillevantr if you like to eat in a really really good restaurant Radio Crackling, Radio Gone once in a whiler The Legend of Joaquin Murrieta: California's Gold Rush Bandit once in a ife time Easy to pick upput down becausef the fun layout I loved this book from its rambling uirkiness to its Limey Gumshoe often insightful prose it is a fascinating glimpse into a lifef a restaurant and its chef The author spent several months working in the kitchen Maritime Academy Graduate: Memoir Of A Third Mate of the three Michelin star Paris restaurant Taillevant His tenure at the restaurant culminated with a five hour meal shared with his wife in the 19th century dining room a meal meticulously prepared and served just like this book The writing is a clever juxtapositionf the meal the back f the house history and the love f food Here s an interesting idea for a book Go to an exclusive French restaurant indulge in a long and pricey meal and then write about it That s it That s this book It is a course by course description Trouble Looking for a Place to Happen of a single meal Todhunter tells about the food and the service and the restaurant and the chefs and wanders around here and there into all sortsf fascinating tangentially related topics A fun uick rea. E both major figures in the French culinary pantheon and their assistants Through these great chefs and their impeccably trained brigade we gain a uniue glimpse into the heart Dressed for Thrills: 100 Years of Halloween Costumes and Masquerade of French cuisine and the lovef fine food Is cooking an art a craft Harcourt School Publishers Collections or a science Are great chefs bornr made Why are there so few women chefs in France What is the greatest danger for a chef at the top From Paella to Porridge: A Farewell to Mallorca and a Scottish Adventure of his game How is a new dish developed What is the futuref haute cuisine in France and in the world at large When we cook for On Toby's Terms others for lover for money what do we give f urselvesAs richly satisfying as the five hour meal it describes A Meal Observed is a delightful paean to the French and French cuisine and to the universal love f the table Bon appéti.