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Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.), by Anthony Bourdain
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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.
- Sales Rank: #2291 in Books
- Brand: Ecco
- Published on: 2007-01-09
- Released on: 2007-01-09
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x .79" w x 5.31" l, .56 pounds
- Binding: Paperback
- 312 pages
- Great product!
Amazon.com Review
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn
From Publishers Weekly
Chef at New York's Les Halles and author of Bone in the Throat, Bourdain pulls no punches in this memoir of his years in the restaurant business. His fast-lane personality and glee in recounting sophomoric kitchen pranks might be unbearable were it not for two things: Bourdain is as unsparingly acerbic with himself as he is with others, and he exhibits a sincere and profound love of good food. The latter was born on a family trip to France when young Bourdain tasted his first oyster, and his love has only grown since. He has attended culinary school, fallen prey to a drug habit and even established a restaurant in Tokyo, discovering along the way that the crazy, dirty, sometimes frightening world of the restaurant kitchen sustains him. Bourdain is no presentable TV version of a chef; he talks tough and dirty. His advice to aspiring chefs: "Show up at work on time six months in a row and we'll talk about red curry paste and lemon grass. Until then, I have four words for you: 'Shut the fuck up.' " He disdains vegetarians, warns against ordering food well done and cautions that restaurant brunches are a crapshoot. Gossipy chapters discuss the many restaurants where Bourdain has worked, while a single chapter on how to cook like a professional at home exhorts readers to buy a few simple gadgets, such as a metal ring for tall food. Most of the book, however, deals with Bourdain's own maturation as a chef, and the culmination, a litany describing the many scars and oddities that he has developed on his hands, is surprisingly beautiful. He'd probably hate to hear it, but Bourdain has a tender side, and when it peeks through his rough exterior and the wall of four-letter words he constructs, it elevates this book to something more than blustery memoir. (May)
Copyright 2000 Reed Business Information, Inc.
Review
“Utterly riveting, swaggering with stylish machismo and precise ear for kitchen patois.” (New York magazine)
“You’ll laugh, you’ll cry...you’re gonna love it.” (Denver Post)
“The kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.” (USA Today)
Bourdain captures the world of restaurants and professionally cooked food in all its theatrical, demented glory. (USA Today)
A gonzo memoir of whats really going on behind those swinging doors.... Kitchen Confidential by Anthony Bourdain is unique. (Newsweek)
Bourdain’s prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois. (New York magazine)
Hysterical.... Bourdain gleefully rips through the scenery to reveal private backstage horrors. (New York Times Book Review)
Most helpful customer reviews
0 of 0 people found the following review helpful.
10/10 career chefs should read.
By Amazon Customer
This book is fantastic. I've been looking for something that explains how I should work as a line cook and this book exceeded my expectations. Anthony Bourdain explains in such detail not simply what is expected but how to exceed expectations. He lays out a spectrum before your very eyes that encompasses the lowest and the greatest of the industry and gives you a bar to reach and exceed. This is definitely a book for someone new to the industry and will help me as I continue my career.
0 of 0 people found the following review helpful.
Incredible book about all there is to know in the food industry
By Russell B
This book is incredible and touches on just about everything that happens in the restaurant industry. Not only will you learn about all the ups and downs but you'll also get to understand what chefs do that makes their food better then your typical "house" meal as well as what it takes to learn the discipline of surviving in the industry.
0 of 0 people found the following review helpful.
Its a good read for those who want to enter the business
By malu
Very entertaining it gives you a realistic insight of how Anthony Bourdain got his foot in the door and managed to be the success he is now in spite of the social culture of the era. Its a very NYC story. It's also a glimpse of how hard work is essential in order to be a chef . Its a good read for those who want to enter the business.
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