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Kitchen Confidential: Adventures in the Culinary Underbelly Kindle Edition
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Bourdain spares 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.
About the Author
Anthony Bourdain is the executive chef at Brasserie Les Halles in New York, and he is the host of the series No Reservations on the Travel Channel. He is the author of A Cook's Tour, Les Halles Cookbook, and the novels Bone in the Throat and Gone Bamboo.--This text refers to an out of print or unavailable edition of this title.
- ASIN : B002UM5BXW
- Publisher : Bloomsbury USA; 1st edition (December 10, 2008)
- Publication date : December 10, 2008
- Language : English
- File size : 1182 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 321 pages
- Lending : Enabled
- Best Sellers Rank: #11,342 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
About the author
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Top reviews from the United States
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Everything he says about the business is spot-on and, once you read his book, which is written in the coarse language of a professional kitchen which adds color and authenticity, you will never look at a menu or see a restaurant the same way again.
I liked the muscular way he writes about food and I fully share his view that prissy concoctions of food with way too many ingredients that only stroke a chef's vanity have nothing to do with first class cooking. As he rightly points out, great cooking, as always, involves only the finest and freshest ingredients presented to their greatest advantage where less is more. As any artist will tell you, if you mix up all the colors of the pallet, the result will always be a muddy black.
The very best chapter, however, is about his going to Japan for the first time and seeing the famous Tokyo fish market which I remember seeing in the 1970's and feeling exactly the same way about. I also remember my first visit to Japan as the same hallucinatory experience which delighted every sense especially the quirky drinking habits of "salary men" or office workers after the day's work is done.
I suggest that you read the book and then visit his great restaurants...or the other way around. Both are a worthwhile experience.
Top reviews from other countries
The book fires along at great pace through his life starting from a brief look at his childhood and some of his formulative inspirations, interspersed with foodie bits, all the way through his early cooking years in Provincetown and what became a very chequered career filled with full on substance fuelled misadventures. Dealing with life on the fringes he stumbles from one mad job\situation to the next as he struggles with his inner demons and various addictions. Carving up a reputation as a force to be reckoned with he crashes his way through the new york culinary scene leaving a trail of destruction in his wake think Fear And Loathing and your on the right tracks.
What I find most appealing about this book is how he comes across as having a lot of depth of personality and is able throughout to be reflective, understanding on a deeper level his potential, regularly defacing his own bad behaviour showing growth and understanding of his flaws despite being hopelessly bound by them as many of us are, (speaking personally). He is great at describing time and place making this reader feel and sense the energy of the life. He meets some fascinating, darkly charming characters with lots of funny, wicked moments and tales. Even though I have no doubht he made a lot of mistakes and upset a few people on route. I didnt have him down as a bad or malicious person at any stage, he did what was necessary to survive in a difficult business and survive he did with gusto! This versatility is perhaps one of his greatest strengths, his ability to adapt and keep rolling on. I found him also to show a deeper understanding of the human condition, what makes us all tick or motivations and drives, out of this awareness comes a kindness and sense of humility that I found appealing in his character. All in all a very entertaining book!
Set out in menu terms, we are taken on a journey from starter to desserts and coffee through the life of a child who discovers a love for food to a seasoned chef in the heart of New York City. There is nothing too indecent to be described by Bourdain, whether it’s why not to eat a Monday fish special in a restaurant, to the drug-addled life of a mercenary chef. This is a large part of the appeal. We are not seeing the dreamy make-believe world of TV cooking here, we are being shown a glimpse behind the curtain of what it really means to earn your stripes in a professional kitchen.
The only real fault I could find is that there is a fair bit of jumping around on the ‘menu’. What starts as a fairly easy to follow chronological tale of becoming a chef suddenly and without warning starts to take detours. Now I’m not saying the detours are unwelcome but they certainly feel out of place. Things like a day in the life of a chef and the equipment that is worth buying for a home cook are spotted in the middle of otherwise fairly anecdotal parts of the book, but I can’t help but feel may have been more cleverly grouped together or served more as a palate cleanser between menu items.
This is essential reading for those who love an episode of Kitchen Nightmares or who work in the profession, even just for those who love a good tale of debauchery told through neo-gonzo journalism. If you want a true, honest account of what it’s like to work in the world of professional cuisine, you really need look no further than Kitchen Confidential.
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