Kitchen Confidential: Adventures in the Culinary Underbelly
| Author | : | |
| Rating | : | 4.39 (702 Votes) |
| Asin | : | B00005AAQ7 |
| Format Type | : | |
| Number of Pages | : | 239 Pages |
| Publish Date | : | 2013-10-03 |
| Language | : | English |
DESCRIPTION:
Six cassettes, 9 hrs.Read by the authorWhen Chef Anthony Bourdain wrote "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door. In KITCHEN CONFIDENTIAL, he expanded the appetizer into a deliciously funny, delectably shocking banquet that lays out his twenty-five years of sex, drugs, and haute cuisine.From his first oyster in Gironda to the kitchen of the Rainbow Room atop Rockefeller Center, from the restaurants of Tokyo to the drug dealers of the East Village, from the mobsters to the rats, Bourdain's brilliantly written and wonderfully read, wild-but-true tales make the belly ache with laughter.
Must Read I have worked in the restaurant industry my entire life, and I have to say that even if you've only waited tables for a month, or never worked in the industry at all, this is a must read. When people go out to dinner, they have a pleasant time, or they don't. They like their waiter, or they don't. They have strong opinions on the food, the smells, the décor, or they don't. Regardless of peoples experience in a dining room, there is a circus act going on continuously long before these people. In it to win it. But you better stay in GREAT book! I couldn't put it down. Having been in food service most of my life, I'm only 26yrs old and feel like I've already been exposed to it all. After reading thisnot even close. Anthony never goes far beyond the truth of spending his time in a kitchen. Explaining each and every detail about his experiences from culinary school all the way to executive chef running his own restaurant. There's definitely some evil out there, but also many rewards. He tells it how it is. There's plenty of spoi. Sturmey Archer said Kitchen Confidential. Irreverence is Anthony Bourdain's job, and he takes that job very seriously. The problem is: Just like seasoning, a little bit of irreverence, and by extension, Anthony Bourdain, goes a long way.This book takes the reader on a series of rides, most notably through the kitchens of gourmet and not-so-gourmet restaurants, and Bourdain's career. That's the meat of the book and those stories are told especially well. His accounts of restaurants where he has worked give an interesting insight into what
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. 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. But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn. 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. Most diners bel