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"A New York restaurant veteran takes a cup of Down and Out, adds a dash of Fear and Loathing, and whips up a gonzo memoir of what's really going on ...Show synopsis"A New York restaurant veteran takes a cup of Down and Out, adds a dash of Fear and Loathing, and whips up a gonzo memoir of what's really going on behind those swinging doors."--Newsweek The mega-bestselling classic, Anthony Bourdain's Kitchen Confidential is available in a new pocket-sized Insider's Edition. Bourdain's deliciously funny, delectably shocking, wild-but-true tales of life in the culinary trade are now hand-annotated throughout by the author himself, with Bourdain's updated insights and commentary--and a new Afterword about the radically changing food and restaurant industry a decade after the book's original publication. The drugs, sex, and haute cuisine are still here, but given a fresh new perspective from the bona fide super-celebrity chef, star of TV's No Reservations, and bestselling author of Medium Raw, Bone in the Throat, Gone Bamboo, and A Cook's Tour. No matter if it's your first time in Tony's Kitchen or if you've experienced the heat before, this sensational Insider's Edition is a treat worth savoring!Hide synopsis
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I actually disliked the book ,Kitchen Confidential including the author .
The other book is very interesting .Will prepare some dishes from there.RS
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I am a lifetime restaurant Chef who bought this book for my new fiancee, because I felt it was only fair for her to know what the seamy underside of the restaurant business is all about.
Additionally, this book pulls no punches in accurately describing the lifestyle (or at least the one at the time ...
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A fascinating tour through the world of professional cooking and "chefdom". Whether on TV or as a writer Anthony Bourdain is entertaining and also enlightens. I'll bet he's a great cook, too.
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Gritty and raw--definitely not for the fainthearted or prissy. An insider's look at a unique subset of American culture--the kithchen staff. After reading this I will SOO appreciate the work that has gone into preparing my meals (especially in those restaurants that don't have standardized menus across ...
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