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Kitchen Confidential: Adventures in the Culinary Underbelly Paperback | Pages: 312 pages

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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

Interpretation Toward Books Kitchen Confidential: Adventures in the Culinary Underbelly

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."

Particularize Books To Kitchen Confidential: Adventures in the Culinary Underbelly

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)

Rating Epithetical Books Kitchen Confidential: Adventures in the Culinary Underbelly

Ratings: 4.08 From 211194 Users | 11297 Reviews

Piece Epithetical Books Kitchen Confidential: Adventures in the Culinary Underbelly

Excellent, vivid read about life in restaurant kitchens. Very atmospheric and I feel like I learned a lot about a very specific culture.

Abandoned, I think, most likely with prejudice. The audio version is read by Bourdain, which may be the most problematic aspect for me. In the first couple of chapters, Bourdain discusses his introduction to the world of cooking, followed by his experiences at the Culinary Institute of America and his forays into the cooking world after. I'm stalled out on recommendations for the home chef chapter, which I'd kind of like to finish. Here's the trouble:He sounds pretty much like a conceited,

Mesmerizing and candid autobiography of the chef. I laughed a lot at some points. Special bonus for author reading it - it's much more personal and immersive that when some guy who didn't see a skillet in his life reads it. It takes a lot to become a chef - long hours, lot of disappointment and pressure. Read it, get familiar with kind of people who is cooking your food in any restaurants - Anthony had it all from cheap hole-in-the-wall to some most expensive ones. I specially like parts when he

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

My 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

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

The book's author is clearly impressed with having passed through the esteemed halls of Vassar College, yet prouder still of his hard knocks and rough-and-tumble street degree earned working for a slew of restaurants. Much of the book is spent describing the working stiffs in the culinary field and their wildly anti-social and anti-establishment behavior and greedy incompetent restaurant owners. The anecdotes were mildly amusing for the first hundred pages but tiresome by the end. If you're