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Kitchen Confidential

Kitchen Confidential

Автор Anthony Bourdain

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Kitchen Confidential

Автор Anthony Bourdain

оценки:
4/5 (290 оценки)
Длина:
356 страниц
6 часов
Издатель:
Издано:
Dec 10, 2008
ISBN:
9781596917248
Формат:
Книга

Примечание редактора

In memoriam…

Bourdain made exotic food more attainable and the subculture of being a chef more relatable. He was a wonderful storyteller, and inspired people to learn more about the world around them. This is the book that launched Bourdain’s TV career. He died on June 8, 2018, at 61.

Описание

Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout New York Times bestseller Kitchen Confidential.

Bourdain spares 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.
Издатель:
Издано:
Dec 10, 2008
ISBN:
9781596917248
Формат:
Книга

Об авторе

Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook’s Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, and Appetites. His work appeared in the New York Times and The New Yorker. He was the host of the popular television shows No Reservations and Parts Unknown. Bourdain died in June 2018.


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4.1
290 оценки / 159 Обзоры
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Отзывы критиков

  • Bourdain wrote an essay for a small, free weekly paper in New York City while working as a cook in 1998. He ended up getting it published in the New Yorker instead. Called "Don't Eat Before Reading This," the article earned him a book deal within days, according to an interview he gave NPR. And so "Kitchen Confidential" was born, launching the beloved storyteller onto a worldwide stage.

    Scribd Editors

Отзывы читателей

  • (4/5)
    Talk about a wild ride! According to Anthony Bourdain, life in the culinary world is not for the weak or faint of heart. It is a wild, crazy, high-low, full-speed ahead life!Coming from a family that summer vacationed in Europe, he was exposed to a variety of foods and found that it was heaven. In college he wasn't motivated or even interested and wound up flunking out. Still having a love for food he decided to try his hand at culinary school and becoming a chef.His first real job was a place in Provincetown during summer. He thought he knew it all, but found out he didn't. At that point he really started to learn what working in a kitchen was all about. The hard work, long hours and the crazies that work there.I took my time reading because of the fast pace, but also I had 2 to 3 other books I was reading at the same time. I enjoyed his writing, finding it funny, insane and wanting to read more. I've read two other books he's written; 'Gone Bamboo' and' Typhoid Mary; An Urban Historical.' Both were good. I plan to look for more of his work. I enjoyed his writing, finding it funny, insane and wanting to read more. I've read two other books he's written; 'Gone Bamboo' and' Typhoid Mary; An Urban Historical.' Both were good. I plan to look for more of his work.
  • (4/5)
    Unsurprisingly, Bourdain's written voice is just as snarky as his television persona (probably because they're the same, herp derp. I should not be writing reviews when low on sleep). When I was reading this, coworkers wondered if I was interested in cooking/becoming a chef. Nope, not really- I just enjoy reading clever snark, though this was an informative peek behind the kitchen doors. The restaurant business is probably less drug-riddled than his earlier days, but the mad weekend rush is probably still a Thing.

    There's also the irony in lambasting celebrity chefs while becoming one because of this book, but based on Bourdain's AMA I don't think he's changed too much in the transition.
  • (4/5)
    A book that takes the reader into the kitchen of some of New York and some other places and Anthony Bourdain is the tour guide. There are lessons learned about what to order when and what to look for when you go to a restaurant.
  • (4/5)
    I liked this more than I should have, due to Bourdain's inherent obnoxiousness. Luckily he's a good storyteller.
  • (4/5)
    I enjoyed this book. It was definitely a shocking look into the restaurant business. After reading about Anthony's experiences, I am surprised that anyone wants a career in the culinary arts. The amount of drugs taken, and the sheer number of hours worked each day were beyond belief. Plus all the people he works with seem like jerks.

    As much as I wouldn't want to live his life, reading about it was very interesting. I don't have any problems going back to restaurants, but I may take his advice and not order fish on the weekends.
  • (4/5)
    I've been a Bourdain fan for a long time, but was under a misapprehension about his first work on non fiction. Published during the Chuck Palahniuk era, I expected either a memoir of rockstar excess or a 'chef dishes the dirt on dirty kitchen practice' exposé, larded with unappetising details. It is neither. It is a slice from Bourdain's brilliant brain that defies categorisation and delivers as many gems of practical philosophy as it does laughs. Part memoir, part travelogue, part collection of essays, Kitchen Confidential lacks a solid unifying structure (its genesis as magazine articles is clear), but this does nothing to hamper Bourdain's ebullience or his ability to craft winning prose.
  • (4/5)
    This is the third or fourth chef memoir that I have read. There is a certain sameness to their stories. This one was interesting, but it's probably my last.
  • (5/5)
    Brilliant on HR.
  • (5/5)
    Wow! I was blown away by this book. I never really followed the life or the television programs of chef Anthony Bourdain, but rather listened to my husband talk about him. All of a sudden, there was nolonger an Anthony Bourdain as he ended his life by suicide. That week, by coincidence this book showed up in my Little Free Library so I thought I'd learn about this man. I was truly taken in by his larger-than-life personality, his history of alcoholsim and drug abuse (including heroine abuse), his profane and incredibly funny way of talking. All of this shines through in this book, but even more. His book tells not only of his great love of what he did for a living but how others should conduct themselves if they, too, want to be part of teh restaurant scene. My favorite part of the book was near the end when Bourdain takes his firt trip to Tokyo, Japan. I loved reading about his experiences there as I've learned much about Tokyo from listening to my own son talk about his own travel experiences in Tokyo. It felt like a familiar stomping ground. The only thing I did not like about this book was the knwoledge that I can never get to see the living Bourdain any more, just this author on film. So sad, and too bad. This is great book. Read it. Enjoy it!
  • (5/5)
    A memorable, hard hitting look into the life of a cook both inside and outside the kitchens of fine-dining restaurants.
  • (4/5)
    Kitchen Confidential describes with detail and humor what it was like to work in a kitchen in the 70s, 80s and 90s - back breaking work and long hours, bad language and behavior in a mostly men's world, non whites learning the trade from the bottom up and easy to score drugs. Bourdain attended the Culinary Institute of America, one of the best cooking schools in the country, but did not follow the path that he advises future cooks to take. Rather pay his dues and go to work for the finest kitchens to learn the trade, Bourdain chose to work in mediocre and some very bad kitchens and learn through trial and error. At the writing of Kitchen Confidential in 2000, Bourdain has kicked his drug habit and is a chef at Brasserie Les Halles, a well respected bistro style restaurant in New York City.
  • (3/5)
    Shocking? Kinda. Informative? Kinda. Extremely profane? Definitely.

    I don't consider myself prudish, but I just felt a little bit icky after reading this book, like some of the filth and depravity had been just a little too much.

    On the positive side, I generally like Bourdain's narrative voice, and he's certainly had some experiences that I could never have imagined.

    I do think it's probably an extremely important read for anyone aspiring to be a chef, as Bourdain is very no-holds-barred in his description of the job and the lifestyle it seems to entail.

    Also... I just have to say, kudos to his wife. She's rarely mentioned in the book, but knowing she was by his side through this entire thing is pretty amazing. That, maybe more than anything else, definitely impressed me -- although as I said, it was definitely tangential to the book's subject matter.
  • (5/5)
    How I LOVED this book! It's certainly not for everyone, but if you can appreciate a severely rough and brash sense of humor that you really would find in a commercial kitchen, this one will work it's way into your heart in no time. I couldn't put this down! He had me in hysterics because so much of it is.. sadly.. so true!Thumbs up.
  • (4/5)
    I picked this one of the shelf of my sister-in-law, finally in the mood to give it a whirl. I have very little knowledge of the restaurant business, and I am probably the opposite of a foodie. In fact, I was given a lot of flack this summer from my sister's boyfriend, who does own a very good restaurant in Victoria, about never having tried an oyster, and about never wanting to try one. This makes me in his eyes, as well as Bourdain's it turns out, the biggest cretin on earth. Oh well. So be it. There is something about sliding something that looks like a squashed slug down my throat that I can't stomach.The quote I remember the most from this book is "Your body is not a temple. It is an amusement park." Or something of the sort. He had his first food revelation on a trip to France with his parents, where, yes, he tried his first oyster, while fishing with an old man. The rest of his life was spent treating his body like a death-defying rollercoaster: substance abuse, alcohol and of course, the best food. There is some interesting commentary on the restaurant business (why you should never buy fish on a Monday) as well as a glimpse into some of the kitchens of New York's finest.A fun, fast read, that also conveniently served as a handy conversation piece with both my sister's boyfriends who work in the industry as well as a good friend of mine who is a chef, all of whom visited this summer.
  • (4/5)
    Highly entertaining and intensely readable, Kitchen Confidential made me think nostalgically back to old acquaintances from my days employed during summers and holiday breaks from college in the restaurant business (didn't we all have them?). It's fascinating to read more about how this segment of the population lives, especially once they start playing in the big leagues. Bourdain's voice is even stronger in print than it is on the Travel Channel's No Reservations.
  • (4/5)
    Kitchen Confidential was one of the better memoirs I have read. Bourdain uses a straightforward style to bare his past and experiences, both good and bad, and opens up a world that exists just on the other side of the kitchen doors at your favorite restaurant. I enjoyed every second of the time I spent reading it and was only disappointed because it went so fast.
  • (5/5)
    I finally got around to reading Bourdain's classic as a long time fan of his "No Reservations" program on the travel channel. His gritty voice rings true as he narrates the unconventional career path he has taken. This has to be one of the finest and most thorough accounts of the cooking life and the high-pressure, turbulent, and maddening effort that it demands. Kitchen Confidential should serve as a fair warning to all those who think they can translate a few nice home cooked meals into a restaurant. If anyone deserves to be globetrotting on the tv for a living, it is this guy.
  • (4/5)
    Since I've worked in the food industry, I got a kick out of this book because it was so familiar.
  • (4/5)
    Interesting read about the restaurant industry and Bourdain's experience as a chef. I enjoyed the brutal honesty about his successes and failures which is rare in a biography. At times the writing was a little choppy as the chapters jumped backwards and forwards and between themes but a great read. I'll definitely look for other writings by Bourdain.
  • (4/5)
    This is an enlightening journey into the unseen land of food preperation - I'm glad he kept out the nastier side of things that happen to your food befor you get it - it will remind you to be nice to those who serve you.
  • (5/5)
    this dude talks about food and cooking with the passion most people reserve for God. absolutely fascinating - his tone, the way he describes things - makes you want to jump right onto his kitchen staff. seriously - one of my favorite books now. highly recommend this even if you don't like to cook - this is amazing. And I want to go to Tokyo.
  • (4/5)
    I didn't think this was the delight most people I know thought it was, but it was funny and that's something.
  • (5/5)
    I'm sad I waited until after his death to read this wonderful culinary memoir. I was hooked from page one, this was an amazing and impossible to put down book. Bourdain pulls back the curtain on what is really happening in kitchens and it's fascinating, scary, and very exciting. It's not all fun and games, it takes dedication, thick skin (physically and emotionally), endurance, and skill. Filled not only with his journey into the culinary belly of the world, this memoir also dishes on what days to order meats and seafoods, how to tell if a restaurant deserves your business and many other useful tidbits that I would never have known in a million years. He is also very real about his vices, addictions, and drugs found in virtually all restaurants of the world. Superbly written, witty, and engaging this memoir is not just for foodies, it's for everyone. Sad we lost such a great personality, but his voice will live on through his books and on his shows.
  • (4/5)
    A fun poke into the seedy culinary underbelly, from drugs to gluttony. An interesting insight into the non-glamorous life of a chef, and a great story. if you're interested in why you shouldn't order the shrimp cocktail at your favourite restaurant, this is the book for you.
  • (3/5)
    This fast paced entertaining book by renowned chef Anthony Bourdain will make you see restaurants in a whole new light. Never order fish on a Monday...
  • (5/5)
    I love Anthony Bourdain. He's cynical & intelligent & loves food & cooking & being alive. He's a pleasure seeker of the first order. He's honest & knows when he's been bad, self-destructive, or boorish. He knows how to laugh at himself. He likes The Sex Pistols & Television & The Cramps. He rocks!This book is well-written and often hilarious. I found myself laughing out loud while reading & then having to say, "Honey, hold up, you gotta hear this." My sweetie, having spent many years on the line in everything from Mexican to Italian to 5-star French kept laughing, then shuddering, then saying things like, "I've had that day." This was followed by shudders & general cringing and the tale of the drunken Belgian pastry check who burnt his puff pastries & threw an industrial-sized tray hot from the oven at the dishwasher's head. The dishwasher escaped decapitation and 3rd degree burns because he knew how to duck.Bourdain is honest & brutally funny & combines his personal experience in & of kitchens with historical tidbits and other analysis. Anyone who is dreaming of opening a restaurant should his chapter, "A Day in the Life." It'll make whatever desk job you're currently doing look pretty damned good.
  • (2/5)
    I came to this book a little late so the scandalous tidbits he reveals about the restaurant industry, like don't order fish on Monday, beware the swordfish worms, and if you order meat well-done know it will be microwaved, were already old news to me. Plus I worked my way through college in a greasy spoon so there isn't a lot you could tell me about a commerical kitchen that would surprise me (not for the squeamish or germaphobes). Despite having the juicy stuff ruined for me I really enjoyed this book. I listened to it on an audio book and his Bourdain's performance really captured the pace and rythm of the kitchen itself. Most of all I really related to his obvious passion for food and appreciation for everything involved with its preparation and consumption.
  • (4/5)
    This was pure guilty pleasure. Guilty because I couldn't think of any reason I should be enjoying it so much, but I did. It was like watching a train wreck and an undercover expose' all at once, with some references to very tasty food thrown in for good measure.

    I do not particularly look up to Mr. Bourdain. He is not my idea of a role model. But he is entertaining, no doubt about it. And his writing style is delightful. Having seen No Reservations on many occasions, I could practically hear him reading to me, which I enjoyed.

    I think I enjoyed watching all the train-wrecking because I knew he was going to turn out to be successful in the end. For that reason, I was a little disappointed not to hear more about the turning point. One moment he's doing a suicidal stint with an Italian restaurant, the next he's fully in control of the uber-successful Les Halles. Where's the middle bit??

    But the very best thing, of course, was the food. I greatly envy Bourdain's ability to enjoy every single thing he puts in his mouth, from oysters to gizzards to even grosser things. The description of the food orgy they had in Japan was absolutely terrifying, but I still envy that ability. How much nicer would life be if we could truly accept and enjoy any bizarre thing offered up to us? I know this is true based solely on my experience of learning to love mushrooms. Next stop: learning to love fish heads? Probably not, but maybe I'll give broccoli a better try...
  • (3/5)
    Colorful, ribald stories of becoming a chef before celebrity made shows like Iron Chef big hits. Bourdain is self-deprecating, cocky (deliberately), and cool. His clear prose gives the narrative voice, and after reading the whole thing through, makes the lowly reader/eater want to come along for the ride. A quick read.
  • (4/5)
    Kitchen and restaurant books now seem to be a dime a dozen but this is one of the originals that started the trend. Having worked in restaurants all through high-school and college, this book really entertained me. I have experienced similar stories as he describes and I think Bourdain really catches the ambiance in a restaurant kitchen.I don't know if someone who doesn't have restaurant experienc ewould like it or not but I loved it.