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| Original Title: | Kitchen Confidential: Adventures in the Culinary Underbelly |
| ISBN: | 0060899220 (ISBN13: 9780060899226) |
| Edition Language: | English |
| Characters: | Anthony Bourdain |
| Setting: | New York City, New York(United States) |
Anthony Bourdain
Paperback | Pages: 312 pages Rating: 4.08 | 211194 Users | 11297 Reviews
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A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material.New York Chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir/expose. Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine."
Declare Containing Books Kitchen Confidential: Adventures in the Culinary Underbelly
| Title | : | Kitchen Confidential: Adventures in the Culinary Underbelly |
| Author | : | Anthony Bourdain |
| Book Format | : | Paperback |
| Book Edition | : | Updated Edition |
| Pages | : | Pages: 312 pages |
| Published | : | January 9th 2007 by Ecco/Harper Perennial (first published May 22nd 2000) |
| Categories | : | Nonfiction. Food and Drink. Food. Autobiography. Memoir. Biography. Cooking |
Rating Containing Books Kitchen Confidential: Adventures in the Culinary Underbelly
Ratings: 4.08 From 211194 Users | 11297 ReviewsColumn Containing Books Kitchen Confidential: Adventures in the Culinary Underbelly
Good food is very often, even most often, simple food. Anthony Bourdain, Kitchen Confidential There is a certain thrill to being the first person to reach the top of a mountain, the first to eat at a soon-to-be famous restaurant, the first to discover an author, a band, a new food or experience. Well friend, the thrill of a late discovery (even when you are 15 years late to the party) is still pretty damn sweet. I might have seen Bourdain's books as I wandered through a bookstore. I might haveMy first exposure to Anthony Bourdain, via his show No Reservations, left me with with the sense of a true asshole who sneered down his nose with aging punk-rock disdain at people and things he deemed beneath him, and, honestly, it seemed like most people and things were beneath him. For some reason, even though he crossed my Southern sensibilities and turned me off to him on that first exposure, I kept watching the show and realized that there is a lot more to him than that first impression
Halfway through this book I remembered I don't have the slightest bit of interest in the culinary arts whatsoever. Luckily, I was listening to it on audiotape. Unluckily, cassette 4 broke and I had to read the rest with my eyes. I'm not sure why I picked this up, I guess because I heard Bourdain was the "punk rock chef," but besides listening to the Sex Pistols and Velvet Underground while he cooked, there's not a whole lot else going on of a punk rock nature. He was a drug addict, but the book
Kitchen Confidential: Adventures in the Culinary Underbelly, Anthony BourdainReleased in 2000, the book is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens. The book is known for its treatment of the professional culinary industry, which he describes as an intense, unpleasant, and sometimes hazardous workplace staffed by who he describes as misfits. Bourdain believes that the workplace is not for hobbyists and that anyone entering the industry without a
Oh, Anthony Bourdain... How I love you! I have no idea why it took me so long to read his very first memoir. Amazing, hilarious, witty, educational, enlightening, entertaining, intriguing, original, honest... This should be mandatory reading for every first year CIA student. For anyone unfamiliar with this use, that is The Culinary Institutes Of America, Bourdain's Alma Mater, not The Central Intelligence Agency. Of course, (Fortunately? Unfortunately?, although I was not in the industry long
Maybe 3.5 stars, sometimes 4. It has lots of interesting anecdotes, but it was somewhat repetitive at parts. While interesting for the non-culinary inclined, I think it would be better received by someone with a kitchen background or a person who has worked in food and beverage.Some parts of this book talk about fantastic food and will leave you drooling. As a result, you will want to hop the next flight and travel the world visiting as many restaurants and trying as many types of food as you
This guy could write. Man, I miss him. A few things bubble up as I think about this book. First is how Bourdain set out, more or less from the beginning, to be the kind of person he became. He wanted to be seen, recognized, thought-highly-of. He wanted to quip snarkily about things. He wanted to squeeze the juice out of the blood-orange of life, to slurp the seductive oyster. He was aware that he was pretentious and obnoxious, that part of his personality was pure affect, and that was fine. That
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