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Kitchen Confidential: Adventures in the Culinary Underbelly, by Anthony Bourdain
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When Chef Anthony Bourdain wrote "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door. In Kitchen Confidential, he expanded the appetizer into a deliciously funny, delectably shocking banquet that lays out his twenty-five years of sex, drugs, and haute cuisine.
From his first oyster in Gironda to the kitchen of the Rainbow Room atop Rockefeller Center, from the restaurants of Tokyo to the drug dealers of the East Village, from the mobsters to the rats, Bourdain's brilliantly written and wonderfully read, wild-but-true tales make the belly ache with laughter.
- Sales Rank: #390036 in Books
- Brand: Bourdain, Anthony
- Published on: 2005-10-11
- Released on: 2005-10-11
- Formats: Audiobook, CD, Unabridged
- Original language: English
- Number of items: 7
- Dimensions: 6.00" h x 1.10" w x 5.00" l, .54 pounds
- Running time: 500 minutes
- Binding: Audio CD
- 7 pages
Amazon.com Review
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." --Sumi Hahn
From 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)
Copyright 2000 Reed Business Information, Inc.
Review
“Utterly riveting, swaggering with stylish machismo and precise ear for kitchen patois.” (New York magazine)
“You’ll laugh, you’ll cry...you’re gonna love it.” (Denver Post)
“The kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.” (USA Today)
Bourdain captures the world of restaurants and professionally cooked food in all its theatrical, demented glory. (USA Today)
A gonzo memoir of whats really going on behind those swinging doors.... Kitchen Confidential by Anthony Bourdain is unique. (Newsweek)
Bourdain’s prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois. (New York magazine)
Hysterical.... Bourdain gleefully rips through the scenery to reveal private backstage horrors. (New York Times Book Review)
Most helpful customer reviews
10 of 10 people found the following review helpful.
Must Read
By Michael T.
I have worked in the restaurant industry my entire life, and I have to say that even if you've only waited tables for a month, or never worked in the industry at all, this is a must read. When people go out to dinner, they have a pleasant time, or they don't. They like their waiter, or they don't. They have strong opinions on the food, the smells, the d�cor, or they don't. Regardless of peoples experience in a dining room, there is a circus act going on continuously long before these people ever arrived, and it was in full effect when their order was placed, and it will continue after they have paid their bill and left. If you've ever wondered what the circus in the back of the house is like, then pick up this book.
2 of 2 people found the following review helpful.
The beans have now been spilled
By Peter J. Dawes
Some years ago I had an interest in a restaurant along with two other partners. I also had a French family background with a deep appreciation of fine cuisine. I also have dined at Les Halles, his famous restaurant in New York. My partnership was to be "silent", that is, just kick in your share of the money and go away. In the first week of operation I was tapped to do dishes because the washer didn't show, wait tables for a similar reason etc. etc. For weeks we struggled to bring order and routine to the restaurant. So, the trap was well set. Fortunately, I was eventually able to sell back my share and jump clear of the unfolding disaster, but I wish I had read Anthony Bourdain's book first. All the best kept secrets of the restaurant business are revealed in this terrific book.
Everything he says about the business is spot-on and, once you read his book, which is written in the coarse language of a professional kitchen which adds color and authenticity, you will never look at a menu or see a restaurant the same way again.
I liked the muscular way he writes about food and I fully share his view that prissy concoctions of food with way too many ingredients that only stroke a chef's vanity have nothing to do with first class cooking. As he rightly points out, great cooking, as always, involves only the finest and freshest ingredients presented to their greatest advantage where less is more. As any artist will tell you, if you mix up all the colors of the pallet, the result will always be a muddy black.
The very best chapter, however, is about his going to Japan for the first time and seeing the famous Tokyo fish market which I remember seeing in the 1970's and feeling exactly the same way about. I also remember my first visit to Japan as the same hallucinatory experience which delighted every sense especially the quirky drinking habits of "salary men" or office workers after the day's work is done.
I suggest that you read the book and then visit his great restaurants...or the other way around. Both are a worthwhile experience.
0 of 0 people found the following review helpful.
Enlightened
By Sandi Mitchell
After watching Bourdain on Kitchen Confidential, I wasn't entirely surprised at most of his extra curricular activities and general attitude that he chooses to share in this book. I DO,I believe, have a greater respect for the work and dedication that goes in to choosing this line of work and I believe I will probably be much more suspect of what might be happening behind the closed doors of the restaurants I go to. I am also more conscious of the things I use to cook with. Along with being more biographical, he balances the details with colorful stories of his life and behind the scenes "goings on" which holds your interest throughout. This is the first book of his that I have read and I would like to read another one! My problem is - which one should I choose.
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