The last part of the book felt like Anthony running through the highlights of fine dining. He was going through the stuff he'd think about for a night's service. He'd talk about the best names in the business. He also spoke about his Japan trip which gave me a preview into a Chef's Tour.
This was really well enjoyed. I dare say I'd love to read it again.
I am utterly convinced at this point that the best chefs in the world are french though: Robuchon, Riper, Keller, Boulud ...
Utterly amazing. What's next on my list? I'm not sure. I do know I'm smoking Seto's ass though.
Hey man! Don't embarrass me right from the get go! At least ease into it!
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