Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared 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 ...
Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared 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.
Fair. Support Your Planet. Buy CLEAN EARTH BOOKS. Shipping orders swiftly since 2008. A used book that may have some cosmetic wear (i.e. shelf-wear, slightly torn or missing dust jacket, dented corner, pages may include limited notes and highlighting) All text in great shape! Comes with our 100% Money Back Guarantee. Our customer service can't be beat! Tracking included on all orders.
Good. This is a hard cover book. The dust jacket shows normal wear and tear. The cover has visible markings and wear. The pages have normal wear. We ship Monday-Saturday and respond to inquries within 24 hours.
Acceptable. A book with obvious wear. May have some damage to the cover or binding but integrity is still intact. There might be writing in the margins, possibly underlining and highlighting of text, but no missing pages or anything that would compromise the legibility or understanding of the text.
Good. It is a solid readable copy that may have a minor bump or bruise. Minor cover or page wear/markings may be present as signs of previous use. Any additional materials( access codes/ CD Rom, etc. ) are NOT promised to be included. Fast Shipping Monday through Friday-Safe and Secure!
I actually disliked the book ,Kitchen Confidential including the author .
The other book is very interesting .Will prepare some dishes from there.RS
Dec 8, 2011
sums up the ups & downs of a "FANTASTIC" profession!!!!!!!!
best job on earth!!!!
Feb 17, 2011
The Real Deal
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) of a cook becoming a chef.
I felt as if Anthony Bourdain had told my life story when I first read this, except he is an East Coaster and I am from California. This book is as real as it gets and I highly recommend it for anyone going into the business, anyone who knows someone in the business or anyone who wants to know where their food comes from.
May 21, 2009
Couldn't Put It Down!
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.
Jan 11, 2009
the gritty truth about your chef
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 the nation). I haven't caught Bourdain's show but I enjoyed his writing style although it got to have that "same ol', same ol'" feel after a while (hence, only a 4 star review). I have to confess, I didn't read the last 20 pages or so before whipping out this review but feel I still have a good feeling for the book. I highly recommend it for all you foodies out there or for anyone who is interested in becoming a chef or going into the restaurant business.
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.