Product Description

A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material

Product Details

• Amazon Sales Rank: #521 in Books
• Published on: 2007-01-09
• Released on: 2007-01-09
• Original language: English
• Number of items: 1
• Binding: Paperback
• 352 pages

Features

• ISBN13: 9780060899226
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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

From Publishers Weekly
Chef at New York's Les Halles and author of Bone in the Throat, Bourdain pulls no punches in this memoir of his years in the restaurant business. His fast-lane personality and glee in recounting sophomoric kitchen pranks might be unbearable were it not for two things: Bourdain is as unsparingly acerbic with himself as he is with others, and he exhibits a sincere and profound love of good food. The latter was born on a family trip to France when young Bourdain tasted his first oyster, and his love has only grown since. He has attended culinary school, fallen prey to a drug habit and even established a restaurant in Tokyo, discovering along the way that the crazy, dirty, sometimes frightening world of the restaurant kitchen sustains him. Bourdain is no presentable TV version of a chef; he talks tough and dirty. His advice to aspiring chefs: "Show up at work on time six months in a row and we'll talk about red curry paste and lemon grass. Until then, I have four words for you: 'Shut the fuck up.' " He disdains vegetarians, warns against ordering food well done and cautions that restaurant brunches are a crapshoot. Gossipy chapters discuss the many restaurants where Bourdain has worked, while a single chapter on how to cook like a professional at home exhorts readers to buy a few simple gadgets, such as a metal ring for tall food. Most of the book, however, deals with Bourdain's own maturation as a chef, and the culmination, a litany describing the many scars and oddities that he has developed on his hands, is surprisingly beautiful. He'd probably hate to hear it, but Bourdain has a tender side, and when it peeks through his rough exterior and the wall of four-letter words he constructs, it elevates this book to something more than blustery memoir. (May)
Copyright 2000 Reed Business Information, Inc.

Review
"...the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages." -- USA Today

"Utterly riveting, swaggering with stylish machismo and precise ear for kitchen patois." -- New York Magazine

"You'll laugh, you'll cry...you're gonna love it." -- Denver Post

A gonzo memoir of whats really going on behind those swinging doors.... Kitchen Confidential by Anthony Bourdain is unique. -- Newsweek

Hysterical.... Bourdain gleefully rips through the scenery to reveal private backstage horrors. -- New York Times Book Review

Customer Reviews

I laughed so hard, I forgot (on purpose) to eat! Yes! Yuk!
Oh, you are really going to enjoy this book...while you're reading it, that is. Then afterwards you'll be torn between the memories of the hilarious antics Bourdain describes in his book...and memories of the disgusting things that go on every day in restaurant kitchens. Believe it or not, it IS worth reading! (And take it from a former restaurant manager, it is, unfortuately, true - the after-hours shenanigans, especially!)

Bourdain has put together a truly gonzo collection of restaurant tales that aren't all depraved...but, like his restaurateur/chef subjects, most of them are! Kudos to him for a book that is this honest while being this hysterical. If you have the, um, stomach for it, this is a book you'll remember fondly. Well worth digesting!

Telling It Like It Is
In this book, Anthony Bourdain, executive chef at New York's Brasserie Les Halles, takes us on a wild ride through that city's food supply industry that includes surprises such as heavy drinking, drugs, debauchery, Mafiosi and assorted seedy personalities.

It is clear that Bourdain enjoys a true passion for both food and cooking, a passion he inherited from the French side of his family. He tells us he decided to become a chef during a trip to southwestern France when he was only ten years of age and it is a decision he stuck to, graduating from the Culinary Institute of America.

Kitchen Confidential is a surprisingly well-written account of what life is really like in the commercial kitchens of the United States; "the dark recesses of the restaurant underbelly." In describing these dark recesses, Bourdain refreshingly casts as many stones at himself as he does at others. In fact, he is brutally honest. There is nothing as tiresome as a "tell-all" book in which the author relentlessly paints himself as the unwitting victim. Bourdain, to his enormous credit, avoids this trap. Maybe he writes so convincingly about drugs and alcohol because drugs and alcohol have run their course through his veins as well as those of others.

The rather raunchy "pirate ship" stories contained in this fascinating but testosterone-rich book help to bring it vividly to life and add tremendous credibility. The book does tend to discourage any would-be female chefs who might read it, but that's not Bourdain's fault; he is simply telling it like it is and telling it hilariously as well.

In an entire chapter devoted to one of the lively and crude characters that populate this book, Bourdain describes a man named Adam: "Adam Real-Last-Name-Unknown, the psychotic bread-baker, alone in his small, filthy Upper West Side apartment, his eyes two different sizes after a 36-hour coke and liquor jag, white crust accumulated at the corners of his mouth, a two-day growh of whiskers--standing there in a shirt and no pants among the porno mags, the empty Chinese takeout containers, as the Spice channel flickers silently on the TV, throwing blue light on a can of Dinty Moore beef stew by an unmade bed." Apparently Bourdain made just as many mistakes at the beginning of his career as did Adam, but the book however, doesn't always paint and bleak picture.

Another chapter entitled "The Life of Bryan," talks about renowned chef Scott Bryan, a man, who, according to Bourdain, made all the right decisions. Bourdain describes Bryan's shining, immaculate kitchen, his well-organized and efficient staff. It's respectful homage, but somehow, we feel that Bourdain, himself, will never be quite as organized as is Bryan, for Bourdain is just too much of the rebel, the original, the maverick.

Kitchen Confidential can be informative as well as wickedly funny. Bourdain is hilarious as he tells us what to order in restaurants and when. For instance, we learn never to eat fish on Mondays, to avoid Sunday brunches and never to order any sort of meat well-done. And, if we ever see a sign that says, "Discount Sushi," we will, if we are smart, run the other way as fast as we possibly can.

Kitchen Confidential isn't undying literature but it's so funny and so well-written that no one should care. It made me hungry for Bourdain's black sea bass crusted in sel de Bretagne with frites. It also made me order his novel, Bone in the Throat. If it is only half as funny and wickedly well-written as is Kitchen Confidential it will certainly be a treat.

Is it so bad to be an arrogant SOB?
I don't think you're going to regret reading this book. But when you're done, you might find yourself wondering what exactly you just read. Just be aware beforehand that it's much more about the author than it is about cooking or restaurants.

I was surprised at the incredible coarseness of the book, but I thought, OK, that's real life in the restaurant world, if you can't stand the heat get out of the kitchen so to speak. But then towards the end he shows you that actually that's NOT how it is all through the restaurant world. Forget the last couple hundred pages.

So maybe he's just a jerk. Do I feel good about giving my money away to some jerk? But then again, he'll gladly TELL you he's a jerk. That's almost his point. Isn't the view of a crude, wild, hedonistic lifestyle that most of us would never live but still find fascinating why we buy these memoirs in the first place?

I found myself saying, "Wow, what an SOB (turn page) I can't stand this jerk (turn page)..." And that's not necessarily a bad thing, although it did leave me wondering whether I could really say I "liked" the book. What bothered me more was the poor structure of the book and the almost total lack of editing. Really weird things, like commas constantly popped up at random in the middle of, sentences. Like that. It grew more than a little annoying. And it was almost the last chapter before he actually defined all the cooking terms and the slang he had been using for hundreds of pages. People showed up whose significance he didn't explain until a number of chapters later.

So he's annoying, in many ways the book is annoying, but it's a fun and wild ride that will definitely give you something to talk about with your friends.