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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Amazon.com info for Kitchen Confidential : Adventures in the Culinary Underbelly

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virtualbookcase.com score: 2.0   Vote for this book

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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