" Detailed account of the Bocuse d'Or Culinary competition. Learned a great deal about completing at this level, and after reading this book, know that I would never be interested (even if capable)of pursuing this as a goal. I'm delighted to occasionally produce a great recipe or two, but the food created at the Bocuse d'Or is more objects d'art than something to eat. However, I can admire the skill it takes to get to this level of cooking. TEAM USA has never one a medal since the beginning of the competition in 1987. Did they finally appear on the podium for 2009? I'll leave you dangling on that one. "
— R, 2/18/2014