Synopses & Reviews
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.
"[T]he kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages." USA Today
"A gonzo memoir of whats really going on behind those swinging doors....Kitchen Confidential by Anthony Bourdain is unique." Newsweek
"[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
"You'll laugh, you'll cry...you're gonna love it." Denver Post
"Bourdain captures the world of restaurants and professionally cooked food in all its theatrical, demented glory." USA Today
"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
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine — now with all-new, never-before-published material.
About the Author
Anthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo, in addition to the megabestseller Kitchen Confidential and A Cook's Tour. His work has appeared in the New York Times and the New Yorker, and he is a contributing authority for Food Arts magazine. He is the host of the popular television show No Reservations.