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World Champion:
From Childhood to the
Bocuse d'Or

By Geir Skeie
ISBN: 9788299510517
Publisher: Skeie Metro Forlag
Publication date: 2009
Format: Hardcover
Number of recipes: 150+
Type: Chef
Sample recipe: Herring Fishcakes with Browned Onions and Cabbage Steamed in Butter
Ambitions
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive encyclopedia coffee-table
Meal part: all breakfast/brunch lunch dinner dessert
Competition: outclassed a bit behind in the pack strong challenger likely champ
Content
Variety: too little too much unusual nice mix just right
Practical recipes: <20% <40% <60% <80% ≥80%
# of ingredients: ≤4 ≤7 ≤10 ≤12 >12
Ingredient hunt: airfare required online specialty store supermarket pantry
Recipe complexity: too hard simple medium challenging professional
Instructions: inadequate verbose minimal complete educational
Time conscious: not conscious bald lies white lies realistic scout's honor
Cooking time: weekend project takes all day takes time ≥30 minutes <30 minutes
Added info: zip overwhelming scant ample generous
Photos/drawings: none drawings b&w photos occasional color all color
Art contribution: disappointing distracting decorative beautiful glorious
Recipe results: ≤dorm food casual food family meals fancy food fit for royalty
Diet/Nutrition/Health
Nutritional info: none overwhelming hit or miss adequate comprehensive
Format/Ease of Use
Layout: ugh cluttered fine kind work of art
Legibility: unpleasant challenging ok clear brilliant
Production quality: cheesy delicate years of service gift quality stunning
Page numbers: hard-to-find spotty sufficient most pages every page
Table of contents: missing frustrating minimal helpful excellent
Index: none confusing adequate nice a treasure
Page flipping: upsetting tedious acceptable rare never
Author
Writing history: beginner writer/journalist food writer writing cook personality
Cooking heritage: unknown self-taught teacher chef celebrity
Summary
Fulfills ambitions: falls short satisfactory successful exceeds home run
Flavor delivered: sad inconsistent tasty delicious exceptional
Overall tone: sterile trying too hard straightforward good friend mom
Overall rating: skip it good very good excellent Ochef Top 100

Comments: What does it take to get a cookbook sold in this country? Movie-star looks? Check. How about a ready-to-go coffee-table book in English with stunning photography? Check. How about winning the 2009 Bocuse d'Or, the most prestigious cooking competition in the world? Check, check!

No, we're not talking about Ochef (but we can understand how you might think that!). We're talking about Geir Skeie, the charming, handsome, talented, and now certainly the most well-known chef in Norway and elsewhere in Europe. OK, so his name may be a little unpronounceable (say, "Gear Scheeeeeee," with a little extra saliva at the back of your throat). But as far as we can tell, that's his only flaw.

The book recounts Skeie's culinary journey from schoolboy on an island off the west coast of Norway (i.e., the middle of nowhere) who, at 13, was so inspired by a cooking show on television, at 13, that he set his sights on winning the Bocuse d'Or and becoming the best chef in the world, at 13. Did we mention he was 13 at the time? He goes to a small cooking school on the island, apprentices in a string of top restaurants in Norway, prepares night and day for six months for the biennial Bocuse competition, and winds up winning it by the largest margin ever, by the time he's 28.

There are recipes throughout the book that anyone can make, from stews and pastries to a huge range of fish and meat dishes and beautiful desserts. Measurements are by weight, so you'll need a kitchen scale. Some ingredients will be hard to find and some you may never have heard of. You will have to know that a Swede is a rutabaga (perhaps it's a Nordic inside joke?), and there are issues to challenge you here and there. But it's not until you get to the back of the book, where Skeie introduces his prize-winning dishes and presentations, that you'll feel seriously out of your league. No matter – cook from the front of the book and drool over the back. A colleague who was reading over our shoulder said there wasn't a dish in the book that she wouldn't eat very happily.

Now the bad news – we don’t know where you can track down this book in this county – and we have looked! We got our copy a few months ago at the Frankfurt Book Fair. So how about it, American publishers/distributors/publicists/booksellers/Amazon/Borders/Barnes & Noble? In the cooking world, this is the ultimate success story. And Geir Skeie has produced a stunning book telling the story. It should be available somewhere in this small country of ours.



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