Binding: Hardcover
Dewey Decimal Number: 641.5092
EAN: 9781582340821
Edition: 1
ISBN: 158234082X
Label: Bloomsbury USA
Manufacturer: Bloomsbury USA
Number Of Items: 1
Number Of Pages: 288
Publication Date: May 22, 2000
Publisher: Bloomsbury USA
Studio: Bloomsbury USA

Features:

• ISBN13: 9781582340821
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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Editorial Review:

Product Description:
hardcover, dust cover in excellent condition, tight binding and clean pages

Amazon.com Review:
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn




Rating: - Kitchen Confidential review
I really enjoyed getting to know Bourdain a little more in this book. I love his travel shows and his take on different customs, food, people. I get a kick out of his no nonsense opinions and how he states them. I learned a few things about kitchen ware and have new appreciation for chefs, cooks and all the work it takes to run restaurants.

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Rating: - kitchen confidential
The book was great. Arrived quickly. Good condition.

Thank You
Ashley Edwards

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Rating: - Introduction to a work ethic
Mr. Bourdain's story of not only his life but his opinion of the kitchen subculture was enlightening for his opinion of the behind-the-scenes cooks life but mostly for the point of view of working for personal satisfaction and not just for a buck. The chapters which described working all hours necessary, never being late, and doing things that may not be your job for the business really sunk in for me. The idea of thinking of yourself as a warrior in your life and doing your best no matter what is ... Read More

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Rating: - Very informative veiw into the culinary world
I find this book to be very informative to the culinary world. Anyone interested in that career has to read this book. Anthony Bourdain really grabs your attention and keeps you coming back for more!

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Rating: - One part salt

Enjoyable peek into Bourdain's entry into the work of chefs. I really liked his unfiltered eye on behind the scenes of restaurant relationships and personalities. He does not spare himself either. Contains salty language, but it just paints Bourdain's character that much brighter.
A recommended read for any person who considers himself or herself a foodie.

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Kitchen Confidential: Adventures in the Culinary Underbelly Books