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Kitchen Confidential
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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." Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before
… More »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." Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
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Add a Commententertaining in a very snarky way.
I guess I wasn't so interested in the sex and drugs lives of NY chefs.
I was really looking forward to reading this book and getting a glimpse into the underbelly of the culinary world. I will admit that I was slightly disappointed. While it is interesting to see more of the mechanics and relationships that exist within a restaurant kitchen and the restaurant world - Bourdain seems to focus more on trying to capitalize on the more sordid details to try and give it some "shock" flavor without balancing it out with a greater overall story arch about why he continues to love cooking and being a chef. While there are glimpses of childhood memories that enlightened him the power of food - there is little follow-through on the meaning of that. So, while the book has entertaining anecdotes - it failed to hold my attention overall.
Never go to a restaurant on weekends, its the tuesday to thursday crowd that gets the best service........thinking of a visit to New York;, well Chef Bourdain has his own suggestions -- from his own experience; Barney Greengrass's <http://www.barneygreengrass.com> katz Delicatessen (probably not the same one as is in Toronto): <http://www.katzdelicatessen.com> For Pizza, well we a given two delightful places which look well inviting: DeFara's <difara.com> or Lombardi's <firstpizza.com> Then there's LeBernardin for something special lebernardin.com> or the Veritas <veritas-nyc.com> and we all all set to visit New York.
This memoir is an easy , enjoyable read to anyone interested in food. Despite getting hooked on herion the author stays focused on his love of food and loyalty to fellow workers.
This was a great read. I think Bourdain has a great voice for story telling and this also made me want to watch his tv show, No Reservations.
I read this super fast while on vacation. It was a really great, highly entertaining read.
pick up at pg 179
If you haven't read this yet, GET IT NOW. Open your copy of it and let Bourdain's nuanced writing peer into your soul and dance with it, feeding it, getting it stoned, and nursing it back to health with a dark humor that only a chef could have.
If you are a foodie you will enjoy the inner workings the restaurant business.