If you like French haute cuisine, this book will give you a lot of insights into how it's created -- not how it's cooked, but the amazing amount of work by a large group of people to produce and serve it. The writing is serviceable but a bit simplistic.

I just heard that Mr. Loiseau was found dead yesterday, probably a suicide in the face of a downgrade in his Gault-Millau rating and a possible downgrade by Michelin. What a tragedy.

Echikson does a great job profiling all the players-with Loiseau as his "mad bird" at the center-and the teamwork and total devotion it took to acquire all the "right stuff" to earn three stars. It's an engrossing behind-the-scenes story for any serious or not-so-serious gourmand. Also lovely photographs enhance the text.

I reread this book every few years, just for the pleasure of it, and recommend it to anyone with an interest in France, their wine, cheese, or food.