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A Meal Observed
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Andrew Todhunter
A Meal Observed
New York: Knopf, 2004.
First printing.
A highly seductive exploration of the countless techniques that go into the serving of a perfect meal, in a high-end Parisian restaurant.
An epic dinner is seen from the perspective of two young guests and from months of hard work in the same kitchen as an apprentice-cum-reporter.
The creation of every course is a slow revelation, with an appreciation of wine pairings, the science of chocolate blending and much more.