An entertaining,insightful, easy read. | Kitchen Confidential Updated Ed: Adventures in the Culinary...

Irreverence at it's best! | Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.) | Anthony Bourdain

books:


	• Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.) Anthony Bourdain Harper Perennial, 2007 - 352 pages average customer review:based on 625 reviews view larger image
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highly recommended

Boulderite

Have already read book. Ordered a second copy for a foodie friend. It's a great read to know what's going on BEFORE you get your food.

An entertaining,insightful, easy read.

A well written, easy to read, depiction of what goes on in restaurant kitchens. It has more of a men's locker room spirit than I realized. To his credit, Bourdain gives a balanced view and also describes the experience of a chef who had a very different kitchen experience than him.

Irreverence at it's best!

This author and book continue to please long after it's original release. I have given this particular book as a gift often over the years and it never disappoints. Foodies and chefs alike delight in Tony's acerbic wit and dead-on description of the 'restaurant underbelly"

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Those not in the kitchen STFU and get out of the way.

I went through and read all of the one stars and two stars and wow, I can honestly say this book was definitely not meant for those types. If you dont understand where he is coming from stay on your perch, and keep your mouth shut. So on to the review. The book was spot on and hilarious. I worked in kitchens and restaurants in HS and College and my wife thought I was full of crap about what goes on. Im glad someone put what I think down on paper. I am inspired to go cook again, but not that inspired so Ill stay my ass behind this desk. Kitchen work is hard work, more do fail than succeed, and you will cry at least once. I only worked in kitchens about 6 years and I have a missing piece of my left pointer finger kuckle from where I came down to fast with the 10" and my left thumb nail has a crease in it from coming down to hard with the pepper cutter my A##hat boss wanted us to use. "It makes the little square peppers all the same size." I still cook almost every night but kitchen work is hard work, and I have soft hands. Fact of matter if you are kitchen folk or have been kitchen folk you have met everyone in the book including Bourdain. We all know that cast of characters. We all have seen the debris fall on someones head, we dont eat on Mondays and nuggets scare us all. I cant say enough if you want a good quick read, check this book out.

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Great Look into the Pro Chef World

After working a few years in food service, and watching a bit of No Reservations I picked up this book, and I definitely wasn't dissapointed. Anthony tells a raw story of how the world of professional chefdom really works. It's all very intriguing and well written. One thing I really liked is that I could almost hear Anthony narrating it while I was reading it...meaning that it's written very much in the style that he talks and narrates on his show, and that the book wasn't heavily over-edited. Also, as someone with a pipe dream of possibly some day owning a restaurant or something of that sort, this definitely steered me away from it. Overall, it was great read cover to cover, and I'd definitely recommend.

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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