Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
by Anthony Bourdain
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Book Summary Information
Author: Anthony BourdainEdition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-01-09
ISBN: 0060899220
Number of pages: 352
Publisher: Harper Perennial
Book Reviews of Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
Book Review: Loved it!
Summary: 4 Stars
This chef knows how to write! Very well-written and highly entertaining memoir by an egomaniacal, testosterone-ridden and ultimatel erudite chef. I'll never be able to ignore a restaurant kitchen again. Instead, I'll tell myself, "I know what's going on in there...!" Mr. Bourdain's several afterwards are almost as insightful as the rest of his book.
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Summary of Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
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
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
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