Released in , 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 masochistic , irrational dedication to cooking will be deterred. The book alternates between a confessional narrative and an industry commentary, providing insightful and humorous anecdotes on the cooking trade.
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Preview — Kitchen Confidential by Anthony Bourdain. 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.
Kitchen Con 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. Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine.
Get A Copy. Paperback , Updated Edition , pages. More Details Original Title. Anthony Bourdain. Other Editions Friend Reviews. To see what your friends thought of this book, please sign up. To ask other readers questions about Kitchen Confidential , please sign up. Just two weeks ago I gave it to a friend who looks just like the author. Anthony Bourdain died today. Literally 'no reservations' Should I ask for the book back? Barbara Kristine Mckenna I think they meant the book. Or the author, it applies to both.
I lost my paperback copy of A Clockwork Orange with the dictionary in …more Kristine Mckenna I think they meant the book. I lost my paperback copy of A Clockwork Orange with the dictionary in the back that way.
A friend borrowed it then moved away. Don't loan anything out that you really want to see again. You can find paperbacks of this book, get your friend one and ask for yours back. Or keep the new one. See all 6 questions about Kitchen Confidential…. Lists with This Book.
Community Reviews. Showing Average rating 4. Rating details. More filters. Sort order. Jul 09, Roxane rated it really liked it. Excellent, vivid read about life in restaurant kitchens.
Very atmospheric and I feel like I learned a lot about a very specific culture. View all 6 comments. Mar 27, Jacob rated it really liked it Recommends it for: Foodies, counterculture cultists, sexdrugandrockandroll types. Shelves: nonfiction-biography-autobiography. 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 sug 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 suggested. No Reservations is now my favorite show and when I saw a copy of Kitchen Confidential for sale in the book store, I snapped it up and began reading it that night. I unfortunately wasn't able to keep his voice in my head his delivery is a large part of the draw of his show for me but the series of stories from his past that he lays out are captivating even when heard inside my skull as coming from the disembodied larynx of my standard reading voice.
Personally, I didn't find the shocking bits all that shocking. I've been backstage at good restaurants. I've heard it all before. Honestly, I'm not really all that hung up on food safety. Instead it was the parts dealing with his own erratic career path that kept me interested.
Instead of leaving this book with the impression that Bourdain was an even bigger jerk than my first impression left me with as someone suggested would happen , I left the last page of the book with an even more positive view of the guy.
Sure, Bourdain is still cynical, obscene, and wears that brusque New York attitude like a badge of honor, but what stands out in his book is his glowing admiration for people who earned his respect for their willingness to work or pushing him down the right path as a chef his almost loving references to Bigfoot and Pino are prime examples , his seeming compulsion to take in less than desirable underlings, and his complete willingness to point out when and where he screwed up.
In this more recent update, he even points out that he learned he was wrong about Emeril Lagasse as a chef and person, not as a TV Celebrity and frequently comments that he isn't a top-tier chef because of his own mistakes. He even goes so far as to point out that the only reason he is able to hang out with and talk to the Michelin-starred chefs he always admired from afar is because of his notoriety as author and TV host.
This isn't some self-aggrandizing piece literary self-pleasuring. This is a very human piece of literature that reveals its author to be a man who may have grown up a couple of decades too late, but isn't too vain to admit that when he did it was in a large part because of those who took a chance on him and supported him when he was at his worse.
View all 8 comments. Jul 04, Ratscats rated it it was amazing Recommends it for: the hungry and the horny. I love food and I love hot sexy chefs with potty mouths. I remember first discovering Anthony Bourdain on the Food Network many years ago. It was 3am and I was unable to sleep and here was this brooding, hot piece of ass chain smoking and touring Russia. I never remembered his name but he haunted my dreams until I re-discovered him years later on the Travel Channel show, No Reservations.
In Kitchen Confidential, he is able to translate his sultry self onto paper. But he is not just a piece of mea I love food and I love hot sexy chefs with potty mouths. But he is not just a piece of meat, my friends. He is a very good writer with a quit wit and he conveys a passion that touched my [fill in the blank] like no other. Anthony Bourdain pretty much despises vegetarians, but I do not hold it against him. In fact, he makes me wish I was a heartless carnivore like him.
And we would eat steak tartar together and take bathes together in a pool of goats blood. I've said too much. I'm sorry. Maybe 3. It has lots of interesting anecdotes, but it was somewhat repetitive at parts. While interesting for the non-culinary inclined, I think it would be better received by someone with a kitchen background or a person who has worked in food and beverage.
Some parts of this book talk about fantastic food and will leave you drooling. As a result, you will want to hop the next flight and travel the world visiting as many restaurants and trying as many types of food as you ca Maybe 3. As a result, you will want to hop the next flight and travel the world visiting as many restaurants and trying as many types of food as you can. Other parts will disgust you and leave you nauseous.
You will never look a restaurant food the same way - and may not want to eat it at all unless you get a good look at the kitchen and the people preparing the food.
Bourdain doesn't pull any punches talking about the life of the kitchen staff fueled by drugs, alcohol, sexual innuendo, sarcasm, anger, impatience, and tyranny. Some how, as a result, schedules are met, food is delivered, and customers are satisfied.
It is something I will not take for granted in the future. Chef Bourdain View all 9 comments. Sep 21, Larry H rated it it was amazing. I don't know how to behave outside my kitchen. I don't know the rules. I'm aware of them, sure, but I don't care to observe them anymore because I haven't had to for so many years.
Okay, I can put on a jacket, go out for dinner and a movie, and I can eat with a knife and fork without embarrassing my hosts.
Kitchen Confidential: Adventures in the Culinary Underbelly