Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)

Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.) | Anthony Bourdain | Good book

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Kitchen Confidenti...

	Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.) Anthony Bourdain Harper Perennial, 2007 - 352 pages average customer review:based on 583 reviews view larger image
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highly recommended

Good Book Now Even Better

For anyone who's ever done any kind of commercial cooking this book, and it's earlier version, is a MUST read. I'm a retired line cook and I can assure all potential readers that Tony knows of what he speaks. For 'civilians', the avid home cook or the addicted restaurant patron, this clever work gives an engrossing, entertaining and sometimes scary peek behind the restaurant kitchen door. Chefs and cooks are, well, just people, but there is something special about people who want to please hundreds of anonymous diners; stay true to their own standards and achieve the respect of thier peers. As Tony says, it is one of the hardest, yet most rewarding, and crazy jobs in the 'every-day' world.
Anthony Bourdain is one of my 'cooking gods' because he specialises in classic, time-proven dishes; he knows that all the world's great food is, basically, 'peasant' food, not the titivated, sculpted, value-added 'art works' on a large white plates -- and he's a good writer. I too write -- was once a food writer and journalist -- and I know how hard it is to combine the two jobs. This work is honest, controversial yet extremely fair in its assessments of the high-pressure world of the New York and American restaurant scene, then and now. I strongly recommend that you buy this book and then graduate to Bourdain's absolutely fantastic "Les Halles" cookbook. I use it, refer to it or just fawn over it at least three times every week. With over 25 years experience under my (large) belt, his Les Halles book 're-taught' me and gave me new inspiration to take up semi-professional cooking again, just for the pure joy of producing really special, simple, dishes. Please buy all his books; Bourdain is an honest, decent and admirable cook (I hate the term 'chef').
(No I'm not Tony Bourdain!) Just a genuine fan who appreciates his sharing of a once 'hidden' and unsung profession.
William Kenneth Halliwell
Hobart, Tasmania, Australia

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Good book

This guy rocks, and his books are as good as his tv show (No Reservations).;)

Foodies Beware!

I was a frequent viewer of Mr. Bourdain's program "No Reservations" on the Travel Channel so I purchased this book already knowing and loving his style as an edgy chef/traveler.

This book did not dissapoint. Bourdain reveals some of his history as a "low-life" (he would not object!) struggling to make it in the food industry. He discusses his early life as a child and later cutting his teeth in the world of food. Much of the book is Tony passing along some hilarious, and some shocking, stories of the restaurant biz during his time in the kitchen.

I recommend this book for anyone with at least a marginal love of cooking or eating. Basically everyone!

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Kitchen confidential

Great book lots of good info. I don't go to buffets and now I know I never will. It's just like sitting across from that sexy man and just listening to his stories. It's great.

Tasty Read

Kitchen Confidential is a series of semi-chronological biographical essays(pre-Food Network) that begins as an exposé of the restaurant industry and end as an ode to the characters chef Anthony Bourdain met along the way to his dream job.

Bourdain writes with the voice of a no-nonsense cowboy proud of his exploits - the constant references to drugs, criminal activity, and the bad language may be too much for some. Despite the moral ambivalence, we meet some truly interesting characters (including Bourdain himself) and may learn something about cooking/food generally and the restaurant industry from Kitchen Confidential. Despite the 300 pages, Bourdain's conversational style makes this book a fast read.

Recommended for readers with strong stomachs looking for a rambunctious memoir of a chef and a few laughs.

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