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Kitchen confidential: (adventures in the culinary underbelly )

Kitchen confidential: (adventures in the culinary underbelly ) Cover

 

Synopses & Reviews

Publisher Comments:

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 that appetizer into a deliciously funny, delectable shocking banquet that lays out his 25 years of sex, drugs, and haute cuisine.

From his first oyster in the Gironde 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, wild-but-true tales make the belly ache with laughter.

Review:

"Unique...mesmerizing." Newsweek

Review:

"[T]he kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages." USA Today

Review:

"[T]he best book I have ever read about the nuts and bolts mechanics of running serious restaurant kitchens...brilliant on the tumult of running a kitchen that might turn out anywhere from two hundred to four hundred serious meals a night." Joseph Epstein, The Weekly Standard

Product Details

ISBN:
9780747550723
Subtitle:
(adventures in the culinary underbelly )
Publisher:
Libri
Location:
London :
Subject:
Restaurants
Subject:
Cooks
Series Volume:
v. 12, no. 2 (A)
Publication Date:
2000
Pages:
x, 307 p.

Related Subjects

Business » General
Business » History and Biographies
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General

Kitchen confidential: (adventures in the culinary underbelly )
0 stars - 0 reviews
$ In Stock
Product details x, 307 p. pages Libri - English 9780747550723 Reviews:
"Review" by , "Unique...mesmerizing."
"Review" by , "[T]he kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages."
"Review" by , "[T]he best book I have ever read about the nuts and bolts mechanics of running serious restaurant kitchens...brilliant on the tumult of running a kitchen that might turn out anywhere from two hundred to four hundred serious meals a night."
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