Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (Updated) (Paperback)

Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (Updated) (Paperback)

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Brand:
Anthony Bourdain
Manufacturer:
Perennial
The updated edition of the wickedly funny and insightful bestseller filled with"25 years of sex, drugs, bad behavior, and haute cuisine," now includes three new chapters about the author's adventures since the book was originally published. Anthony Bourdain's wickedly funny-yet inspiring-memoir/exposé, Kitchen Confidential, provides a gritty and behind-the-scenes look into life behind the kitchen doors. Bourdain's skillful storytelling captivates and shocks readers, stealing their appetite while leaving them begging for more. His passion for his trade shines through as he takes readers on the wild journey that is his culinary career as he goes from dishwasher to executive chef; from the East Village, to Tokyo, Paris, and back to New York again. "Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."-New York magazine 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) (c) Copyright PWxyz, LLC. All rights reserved
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