Prologue: Learning to Love Chefs | p. 1 |
Chasing the Michelin Stars | p. 11 |
The Importance of the Third Star | p. 13 |
The Legends of Modern Cooking | p. 19 |
Other Paris Three-Star Chefs | p. 33 |
The Country French Three-Star Chefs | p. 39 |
Other Noteworthy French Chefs | p. 51 |
Switzerland's Incredible Three-Star Chefs | p. 59 |
Spain-Leading the Food Revolution? | p. 61 |
Finding the Gems in Italy | p. 69 |
England-Beyond Steak and Kidney Pie | p. 75 |
Other Europe and Asia | p. 79 |
Michelin Comes to the United States | p. 81 |
Achieving Three-Star Status-What Does It Take? | p. 95 |
meeting Grape Expectations | p. 97 |
Some Thoughts on Choosing and Enjoying Wines | p. 99 |
Learning About the Great Wines | p. 103 |
Wine Lists, Sommeliers, and Special Memories | p. 121 |
Establishing Wine Traditions and the Joy of Sharing | p. 133 |
Megatrends: Celebrity Chefs, Healthier Food, and Bolder Flavors | p. 137 |
The Era of Celebrity Chefs | p. 139 |
Organic Food and Eating Healthy | p. 143 |
Specialty Meats and Comfort Food | p. 153 |
Peppers and Bolder Flavors | p. 155 |
Future Trends-The Dining Revolution Continues | p. 161 |
About the Author | p. 166 |
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