Book details of 'Kitchen Confidential : Adventures in the Culinary Underbelly'

Title | Kitchen Confidential : Adventures in the Culinary Underbelly |
Author(s) | Anthony Bourdain |
ISBN | 158234082X |
Language | English |
Published | May 2000 |
Publisher | Bloomsbury Pub Plc USA |
Publisher | Bloomsbury USA |
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The Virtual Bookcase Reviews of 'Kitchen Confidential : Adventures in the Culinary Underbelly':
Reviewer richard ferrante wrote:This book is for real.As a chef for 20years on long Isand and upstate new york,I can tell you all this and more goes on every day.I have given coppies of this book to some of my cook freinds and we roar for hours.I have been grabbing hot pans out of the oven for years and I am sure I have left a trail of hidden bar towels from syracuse to the hamptons.It takes a special person to want to do this kind of work.Dont be decived by the food channel.Im sure that behind the seans at emiril live there is a peruvian chain gang doing the deep prep and chop chop.great book.read it
Reviewer amazon.com wrote: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."
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