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Knives at Dawn: America's Quest for Culinary Glory at the Bocuse D'Or, the World's Most Prestigious Cooking Competition


Knives at Dawn: America's Quest for Culinary Glory at the Bocuse D'Or, the World's Most Prestigious Cooking Competition Cover


Synopses & Reviews

Publisher Comments:

Sizzling sautand#233; pans. Screaming spectators. andlt;BRandgt;andlt;BRandgt;Television cameras. A ticking clock. andlt;BRandgt;andlt;BRandgt;Fasten your seatbelt for the Bocuse dand#8217;Or, the worldand#8217;s most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life andlt;Iandgt;Top Chef, andlt;/Iandgt;twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination roundsand#8212;the teams have only this chance to cook two spectacular platters of food to be judged by a jury of chefs. Prize money, international acclaim, and national pride are on the line. andlt;BRandgt;andlt;BRandgt;andlt;Iandgt;andlt;BRandgt;Knives at Dawn andlt;/Iandgt;is the dramatic story of the selection and training of the 2009 American team, overseen by a triumvirate of revered culinary figures, Daniel Boulud, Thomas Keller, and Jand#233;rand#244;me Bocuse, icons portrayed here in intimate detail that only the authorand#8217;s unparalleled behind-the-scenes access could yield. The stars of this chefs-as-athletes story, Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from the celebrated The French Laundry in Yountville, California, are up against a determined, colorful cast of international competitors. All the hopefuls meet in an arena in Lyon, France, for the ultimate competition, where technical and mental fortitude and split-second decisions can make all the difference in the world. With its riveting details and revelatory depictions of chefs in action, andlt;Iandgt;Knives at Dawn andlt;/Iandgt;delivers fascinating insights into what drives chefs in their pursuit of excellence and perfection.


A chefs-as-athletes story following the US 2009 team at the real "Top Chef"--The Bocuse d'Or, the world's most prestigious cooking competition.

About the Author

Andrew Friedman has made a career of getting to know the heads and hearts of professional cooks and athletes.andnbsp;For more than ten years, Friedman has collaborated with many of the nationand#8217;s best and most revered chefs on cookbooks and other writing projects.andnbsp;His writing career began in 1997, when Alfred Portale, asked him to collaborate on the andlt;iandgt;Gotham Bar and Grill Cookbookandlt;/iandgt;.andnbsp;The book received wide acclaim and since then he has worked as a cookbook collaborator on more than twenty projects, helping a number of the nationand#8217;s best chefs (Alfred Portale, David Waltuck, Tom Valenti, and many others) share their unique culinary viewpoints with readers.andnbsp; As coauthor of the andlt;iandgt;New York Times andlt;/iandgt;bestseller andlt;iandgt;Breaking Backandlt;/iandgt;, the memoir of American tennis star James Blake, he took readers inside an athleteand#8217;s mind during training and competition, and he does the same as a frequent contributor to andlt;iandgt;Tennis Magazineandlt;/iandgt;.andnbsp;In andlt;iandgt;KNIVES AT DAWN: The American Team and the Bocuse dand#8217;Or 2009andlt;/iandgt;, Friedman combines these two personal passions to tell the story of the premier cooking competition in the world.andnbsp;Friedman has contributed articles to andlt;iandgt;Oand#8212;The Oprah Magazineandlt;/iandgt; and other publications and websites.andnbsp;He has been profiled in andlt;iandgt;The New York Daily Newsandlt;/iandgt; and andlt;iandgt;New York Magazineandlt;/iandgt;, and interviewed for, or featured in articles in, andlt;iandgt;The New York Times andlt;/iandgt;and andlt;iandgt;The Wall Street Journalandlt;/iandgt;, as well as on NPRand#8217;s andlt;iandgt;Taste of the Nationandlt;/iandgt; and WOR Radioand#8217;s andlt;iandgt;Food Talkandlt;/iandgt;.andnbsp;He holds a Bachelor of Arts degree in English from andlt;st1:placeandgt;andlt;st1:placenameandgt;Columbiaandlt;/st1:placenameandgt; andlt;st1:placetypeandgt;Universityandlt;/st1:placetypeandgt;andlt;/st1:placeandgt;, and is a graduate of the French Culinary Instituteand#8217;s and#8220;La Techniqueand#8221; cooking program.andnbsp;He lives in andlt;st1:cityandgt;andlt;st1:placeandgt;New York Cityandlt;/st1:placeandgt;andlt;/st1:cityandgt; with his family.

Product Details

Friedman, Andrew
Free Press
Regional & Ethnic - International
Courses & Dishes - General
General Cooking
Cooking and Food-International General
Edition Description:
Trade Paperback
Publication Date:
Grade Level:
8 pg. 4-c insert
8.4375 x 5.5 in

Related Subjects

Cooking and Food » Food Writing » General
Cooking and Food » General
Cooking and Food » Professional and Quantity » General
Cooking and Food » Regional and Ethnic » International General

Knives at Dawn: America's Quest for Culinary Glory at the Bocuse D'Or, the World's Most Prestigious Cooking Competition Used Trade Paper
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"Synopsis" by , A chefs-as-athletes story following the US 2009 team at the real "Top Chef"--The Bocuse d'Or, the world's most prestigious cooking competition.
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