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Kitchen Confidential

(124)

| Hardcover | 9780747550723

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Book Description

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."

Last summer, The New Yorker published Chef Bourdain's shockinContinue

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."

Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.

Critics

  • Kitchen Confidential: Adventures in the Culinary Underbelly By Anthony Bourdain

    Anthony Bourdain is a chef who can really dish. He can also write with style and read his words with an actor's skill. His book, Kitchen Confidential: Adventures in the Culinary Underbelly is a walk on the wild side of haute cuisine that could only b ... (read full critics)

    bookpage published on Tue, 14 Sep 2010

  • A Man’s Man’s World

    One of the defining sites for modern social science was the doorway dividing the kitchen from the dining-room in an early 1950s Shetland hotel. On the kitchen side of the door casually employed crofters swiped their filthy fingers through any passing ... (read full critics)

    lrb published on Sat, 4 Sep 2010

9 Reviews

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  • 2 people find this helpful

    Eaten raw

    I just don't get why people waste their time with adventurous, fiction books - the James Bond, Jack Ryan type - where they could find even more thrilling, shocking tales taking place no more far away that their favourite restaurant at the end of the street. Bourdain's memoir of his life of excesses ... (continue)

    I just don't get why people waste their time with adventurous, fiction books - the James Bond, Jack Ryan type - where they could find even more thrilling, shocking tales taking place no more far away that their favourite restaurant at the end of the street. Bourdain's memoir of his life of excesses as a chef in New York City and around has created a genre, but most of all it's one of the most entertaining and nail-biting books I have found in a long time. It deals with the most sought after of human pleasure, the one that tops money and even (sometimes) sex: food.

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    Alessio said on Jun 10, 2008 about the Paperback edition | Add your feedback

  • Good, funny, outspoken, informative. It could have done with 50 pages less: there are only so many ways you can repeat how messy and bad ass a kitchen is without starting to become boring.

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    Demonio Pellegrino said on Feb 8, 2011 about the Paperback edition | Add your feedback

  • Loved it the first time. Read the updated version in 2007, and it was still rang true. It seemed to drag a bit towards the end of the updated version, but was still very enjoyable. This is a book any restaurant worker can identify with.

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    Missmath144 said on Sep 2, 2008 about the Paperback edition | Add your feedback

  • *** This comment contains spoilers! ***

    "The cooks are dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and a grim pride."

    “When the restaurant opened, we’d begin every shift with a solemn invocation of the first moments of Apocalypse Now […]’This is the end, my brand-new friend… th ... (continue)

    "The cooks are dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and a grim pride."

    “When the restaurant opened, we’d begin every shift with a solemn invocation of the first moments of Apocalypse Now […]’This is the end, my brand-new friend… the end…’we’d soak the entire range-top with brandy and ignite it, causing a huge, napalm-like fireball to rush up into the hoods”

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    noodlecup said on Dec 24, 2007 about the Paperback edition | Add your feedback

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9780747550723 Hardcover $55.01 -- The Book Depository
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