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Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)
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Original price was: $18.99.$10.49Current price is: $10.49.
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An updated and revised edition of Anthony Bourdain’s mega-bestselling Kitchen Confidential, with new material from the original edition
Almost two decades ago, the New Yorker published a now infamous article, “Don’t Eat before You Read This,” by then little-known chef Anthony Bourdain. Bourdain spared no one’s appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.
Fans will love to return to this 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—this time with never-before-published material.
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Categories: Arts & Photography
Product name:
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)
Price:
Original price was: $18.99.$10.49Current price is: $10.49.
Stephanie Preweda –
I bought this as a gift for my husband who is a big fan of Bourdain. This book gives the inside scoop of what it’s like, struggles and successes, being a chef. Really interesting read and makes a great gift for the foodie in your life. My husband was hooked from the first page and finished it in record time. A must read for all food lovers.
Mr. P. R. Eden –
A rattling good read. Very well written and entertaining, highly recommended.
AZ Nonna –
This is one of those books you can keep on your end table, pick up and read a chapter or two at a time. There is a lot to digest when reading about this talented man’s life. He went through good times and bad, and he was very candid and trusting of the reader. I found it fascinating.
Ramblin Man –
This was the last book that I was supposed to read in a book club at work before I dropped out of the club. The idea of reading a book about a cook was totally uninteresting to me. I have worked as a waiter and a dishwasher and there was nothing fun or interesting about it. It was a way to make money, when I couldn’t find anything better. I cook my own food every now and then, but I find chopping veggies, reducing sauces and boiling pasta necessary evils with nothing redeeming about the process–only the end result. Then there are the mounds of pans, dishes and utensils to wash.
Recently on the recommendation of my son, I started viewing Anthony Bourdain’s TV shows on the travel channel. I started with his shows on places I know well and I was amazed at how he found great places to eat that I had never hard of. But mostly I liked his lyrical descriptions of people and places and the food the locals make. That inspired me to read his last book–Medium Raw and then the book I passed up 10 years ago.
I will say this about the author–he may not always be right, but he’s never at a loss for words. He’s arrogant and opinionated and probably obnoxious in person. I don’t find anything inspiring about his drug abuse and sexual depredations with waitresses. I can say for sure there was none to little of that in any joint I worked in, and to the extent there was, it was with partners anyone with a brain would pass up. I suspect that this book probably needs a legend on the cover that says, “Inspired by real events.” It reads like one of Norman Mailer’s, nonfiction novels, with some interesting vignettes, breathlessly hyperbolized to make the author seems cool when he is really just wretched.
One of my colleagues was married to a woman who in her middle age decided to go to cooking school. After cooking school, she found the chefs where she worked to be abusive and paranoid. They wouldn’t teach anyone anything, because the chef was afraid they would leave and take the chef’s secrets with them.
I’m glad that Anthony Bourdain survived his self abuse. His book about his failures was a fun read, if you like to read about people trying to destroy themselves and somehow managing to rise above it. But there was also some good insight into the restaurant business. I now won’t ever get fish on a Monday. I do like going out to dinner during the week, and now I know why that’s a good idea. I’m glad to see that he has helped everyone understand how tough it is to work in a restaurant and put out hundreds of meals per day, exactly the same way in a hot, cramped environment. But then I knew that already. If you don’t, this is the book for you.
Vince Vincgom –
I always enjoyed watching Anthony Bourdains travel shows and interviews. This book is all about how he came to be that person and the background on how various commercial kitchens work and play.
so far after a number of chapters read its fun and easy read that allows one to learn more about his personality and the persons who impacted him.
Pablo –
Este libro es un muy buen libro para la gente que esta comenzando a leer y son fanáticos de la cocina. La forma en la que Tony cuenta todo es espectacular. 10/10
Patrick F –
Though I had never previously read the book, through Bourdain’s various shows and general media saturation I was quite familiar with the content. It is undeniably entertaining to hear Bourdain’s take on the world of restaurant kitchens. He writes with an approachable ease and has a penchant for crafting fascinating stories filled with unique characters. Whether it is veteran cooks taking hot metal pans out of the oven barehanded to prove their mettle or Bourdain’s self-reflection about his life in a fast-paced, competitive career, each chapter of the book offers a unique glimpse behind the curtain of the restaurant world. A groundbreaking work like this may not have aged particularly well. Many of the stories sound unoriginal or well trod. This isn’t a fault of Bourdain’s and, in fact, goes to his credit for having brought to light such horrors as what happens when ordering a well-done steak or why to avoid fish on Mondays. Overall, I was entertained but not enraptured because of the familiarity I had with these tales which are so sensational in their first telling. This predicament makes it difficult to rate, review, or recommend the book. If you are a fan of Bourdain’s, read the book. If you are looking for a snapshot in time glimpse behind the scenes of the restaurant industry, read the book. If you like chaos, tales of drug addiction and self destruction, or hard-edged subcultures, read the book. You know what, as I think about this more, it’s just a book worth reading. It’s no longer groundbreaking in the way it once was, but it is endearing, interesting, and well written. So go ahead and read it, I guess.
B+
Patrícia Oliveira –
Produto exatamente como anunciado!
Donovan Emerson –
Best part was about when to order what types of dishes in a restaurant. Good stories, kitchen tips and insights
Gary Abelov –
I will never look at restaurants the same way again. Fascinating look at at the chefs in the restaurant industry
coldnorthgamma –
This book is a literary feast that you won’t want to miss. From the moment my wife cracked it open, she was hooked. Bourdain’s candid and irreverent storytelling pulls you into the fast-paced world of the kitchen, revealing the highs, lows, and everything in between.
My wife simply couldn’t put this book down. Bourdain’s raw and unfiltered perspective offers a captivating glimpse into the hidden world of the culinary underbelly, leaving you hungry for more with every page. Whether you’re a seasoned chef or simply a lover of good stories, “Kitchen Confidential” is sure to satisfy your appetite for adventure.
001 –
OUI, CHEF… D’OEUVRE !
Je répète : Chef d’oeuvre linguistique ! (en anglais)
Il savait autant jouer du stylo que du couteau de cuisine cet homme-là.
Chapeau l’artiste !
Parti trop tôt…
Catrina Braatz Weed –
I had no idea Bourdain was such a talented and gifted writer. This is such a great read. Highly recommend.