About this title: After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the ...
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Description: Good. 2001-Paperback----Used-Good-Hall Street Books proudly ships from Brooklyn, NY. All orders are processed and shipped within 24 hours, M-F. 100% money back No-Worry guarantee with expedited delivery and delivery confirmation available. read more
Edition: First edition.
Binding: Trade paperback
Publisher: Ecco
Date Published: 2001
ISBN-13:9780060934910ISBN:0060934913
Description: Fine. No dust jacket as issued. Very short light cover crease. No marks. Tight, square book. Trade paperback (US). Glued binding. 320 p. Audience: General/trade. read more
Binding: Softcover
Publisher: Ecco Press, New York
Date Published: 2001
ISBN-13:9780060934910ISBN:0060934913
Description: Good. 302 clean pages. Clean pictorial cover. has been read and shows wear. There is a small brown, 1/4 to 1and 1/2 inch stain that goes through pages 121 to 124. read more
Description: Fine. 0060899220 Ships next business day. **Updated Edition** NEW/UNREAD! ! ! Text is Clean and Unmarked! --Be Sure to Compare Seller Feedback and Ratings before Purchasing--Has a small black line on bottom/exterior edge of pages. May have light shelf wear to cover from storage, if any. read more
Binding: Paperback
Publisher: Harper Perennial
Date Published: 2001-05-01
ISBN-13:9780060934910ISBN:0060934913
Description: New. Book is Brand New, Gift condition. Free tracking # included! International buyers are welcome. We ship every business day. 100% Satisfaction Guaranteed! read more
Binding: Paperback
Publisher: Harper Perennial
Date Published: 2001
ISBN-13:9780060934910ISBN:0060934913
Description: Very Good-Used in None as Issued jacket. / 0060934913. Book is clean and tight. Ships with confirming email. 100% money back guarantee. read more
Description: Like New. Ecco/Harper, TPB, 2000, 36th printing (2005), Appears never read, clean, tight binding, no markings or highlighting, minimal shelf wear. read more
Binding: Trade paperback
Publisher: Ecco
Date Published: 2001
ISBN-13:9780060934910ISBN:0060934913
Description: Very good. No dust jacket as issued. Spine straight, binding tight, no reader/remainder/library marks, covers/pgs flat w/sharp corners, very slight shelf wear. 302 numbered pgs., Audience: General/trade. Photos or other information available by e-mail. Daily orders/e-mail responses. E-mail confirmation of shipment. Check our feedback. read more
Binding: Softcover
Publisher: Harper Collins
Date Published: 2001
ISBN-13:9780060934910ISBN:0060934913
Description: Very Good. Sotfcover: first Ecco paperback edition; very good; mild edgewear, spine creased. Text clean with no marks of any kind. 302 pgs. read more
"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."
"I was disappointed in this book. I had heard great things about it, including how scandalous it was. I had envisioned a scathing expose of the restaurant industry and all the disgusting things you didn't want to know. Instead, it was just the story of Anthony Bourdain and how gross and miserable his life was at one point, and what a hard-core chef he was. He did do some scandalous things - he had some serious addiction problems, and runs his kitchens like some kind of version of machismo hell, but he concedes that other chefs who are even more successful don't do all those ridiculous things. He gives some tips about what not to order at restaurants, and how to make your home cooking more fancy, and tells some really disgusting stories about places he worked, but nothing he said would make me change any of my dining habits. Except make me even more guilty about using jarred garlic to cook with than I already am (Oh! The Shame!).
Also, the book was all over the ice - it didn't really have any real narrative flow, just read like a collection of columns (which maybe it was?) I don't know - it was an ok book. I enjoyed reading it, but it was just less than I had expected. It did make me hungry, and want to go to Les Halles (alas, no more! at least in DC), so it wasn't a complete loss, I guess.
"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."
"It took me a while to warm up to Anthony Bourdain. His first show, long ago, was hyped up so much I was determined not to like it. "No Reservations," my ass. Who cares if he gets himself into trouble? He's got plenty of money, a camera crew, and people throwing himself at his feet. This doesn't sound like a good recipe for a cutting-edge, hip kind of TV show.
My sister, not exactly a cutting-edge, hip kind of gal, once admitted to recording this show. This woman records Dean Ornish and Focus on the Family. She likes Anthony Bourdain because she loves to travel, loves to eat well and differently, and he's entertaining. She didn't, apparently, get the advertisements about how anti-establishment he's supposed to be. Or maybe she did and that's why she tuned in. She's pretty cool for someone who records Focus on the Family.
You know what happened next: I'm bored, at her house with nothing to watch on TV. I gave old Tony a shot. The show happened to be the one where he travels to Namibia and eats dirt-encrusted feces with egg and sand. I almost threw up watching it. I was hooked.
I found this book at Powell's and bought it because it was the cheapest one of all his available. I read it every chance I could get and shared it with anyone I could find who already hadn't read it. Turns out everyone knew about this book but me. "Isn't it awesome?" my over 60 year-old friend said. "He's hot and a good writer."
Being hot always helps, but when I'm reading I imagine the author any way I like and I'm not swayed by reality. Reading this book, however, I have to say Tony comes across as someone you'd want to know. Not just because he's the most interesting guy on the Travel Channel, but because he isn't full of himself. Anyone who eats Namibian sand-dung can't be full of himself."
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