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Kitchen Confidential: Adventures in the Culinary Underbelly - Bourdain, Anthony

Kitchen Confidential: Adventures in the Culinary Underbelly

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"A New York restaurant veteran takes a cup of Down and Out, adds a dash of Fear and Loathing, and whips up a gonzo memoir of what's really going on behind those swinging doors."--Newsweek The mega-bestselling classic, Anthony Bourdain's Kitchen Confidential is available in a new pocket-sized Insider's Edition. Bourdain's deliciously funny, delectably shocking, wild-but-true tales of life in the culinary trade are now hand-annotated throughout by the author himself, with Bourdain's updated insights and commentary--and a new ...

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meermaid

Mar 14, 2013

boring

I actually disliked the book ,Kitchen Confidential including the author .
The other book is very interesting .Will prepare some dishes from there.RS

Mike D

Dec 8, 2011

"DEAD ON"

sums up the ups & downs of a "FANTASTIC" profession!!!!!!!!
best job on earth!!!!

junglechef

Feb 17, 2011

The Real Deal

I am a lifetime restaurant Chef who bought this book for my new fiancee, because I felt it was only fair for her to know what the seamy underside of the restaurant business is all about.
Additionally, this book pulls no punches in accurately describing the lifestyle (or at least the one at the time) of a cook becoming a chef.
I felt as if Anthony Bourdain had told my life story when I first read this, except he is an East Coaster and I am from California. This book is as real as it gets and I highly recommend it for anyone going into the business, anyone who knows someone in the business or anyone who wants to know where their food comes from.

fels60

May 21, 2009

Couldn't Put It Down!

A fascinating tour through the world of professional cooking and "chefdom". Whether on TV or as a writer Anthony Bourdain is entertaining and also enlightens. I'll bet he's a great cook, too.

pamela1717

Jan 11, 2009

the gritty truth about your chef

Gritty and raw--definitely not for the fainthearted or prissy. An insider's look at a unique subset of American culture--the kithchen staff. After reading this I will SOO appreciate the work that has gone into preparing my meals (especially in those restaurants that don't have standardized menus across the nation). I haven't caught Bourdain's show but I enjoyed his writing style although it got to have that "same ol', same ol'" feel after a while (hence, only a 4 star review). I have to confess, I didn't read the last 20 pages or so before whipping out this review but feel I still have a good feeling for the book. I highly recommend it for all you foodies out there or for anyone who is interested in becoming a chef or going into the restaurant business.

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