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Kitchen Confidential Unknown Binding – 2001


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Product Details

  • Unknown Binding
  • Publisher: Bloomsbury 2001 UK (2001)
  • ASIN: B0039RZF3I
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (327 customer reviews)

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4.1 out of 5 stars

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6 of 6 people found the following review helpful By Amazon Customer on June 18 2003
Format: Paperback
Tony Bourdain's breakthrough book Kitchen Confidential invites readers into a world few have seen more than the tiniest hints of: the hectic, high-pressure world of the professional kitchen.
Written as an expose of sorts, many of the things Bourdain covers will shock the casual diner reading his book, from staff parties afterhours with lines of coke all down the bar to the reasons not to ever order the seafood special or get your steak cooked well-done. Primarily, the book covers Tony's life as a chef, from his drug-filled college days to stints at what must seem half the restaurants in NYC to his getting his life back on track and his success at his current job--yet the book is not a biography (unless of the industry itself); it instead offers on-the-mark observations on personalities, the business of restaurants, and the trials of achieving one's dreams.
While the book's subject matter is in itself interesting, what really makes Bourdain's book excel is his writing style: harsh, frank, and unapologetic yet still paced well and very readable. His descriptions leap out like something from a hard-boiled detective novel and make for an easy read.
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2 of 2 people found the following review helpful By efrex on May 7 2002
Format: Paperback
Are you socially incorrigible, substance-dependent, able to curse fluently in multiple Spanish dialects, have a high tolerance for knife wounds, burns, cramped spaces, no sleep, and people looking to stab you in the back at every turn? Well, if you are, and you're not interested in a career in piracy in Latin America, you might want to try being a fancy chef.
Anthony Bourdain's "Kitchen Confidential" is a salty, rambling, rambunctious love letter to the world of a professional chef and to the insane people who inhabit it, interspersed with some advice to the general public (such as why you should never order your steak well-done or a fish frittata, and how many knives you REALLY need to make all those hoity-toity dishes you see on TV). Bourdain gleefully jumps from describing his falling in love with french cuisine as a boy, to his experience as a junior "know-nothing" in Cape Cod, to what a typical day at Les Halles is, to a full-blown food and alcohol orgy in Japan, all at a pace that will leave you gasping for breath.
Not necessarily for the faint-hearted, but if you want to know what life is like behind your fancy dishes, this is a must-read.
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1 of 1 people found the following review helpful By Patrick Lister on April 23 2013
Format: Paperback
I read Kitchen Confidential a few years ago and recently re-read it just prior to reading Medium Raw. These two books paint a great picture of Anthony's life and the journey he has taken - I have both read and listened to them and I find the audio book wayyyyyy better - to hear him tell the story, I couldn't stop listening. Hilarious, great entertainment- all foodies and self-procliamed food nerds must read- though, I am sure you already have.
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By Asher TOP 1000 REVIEWER on Jan. 26 2015
Format: Kindle Edition Verified Purchase
Anthony Bourdain's Kitchen Confidential is almost a classic treatise on the restaurant business. Anyone who is interested in the back-door, clandestine secrets of the restaurant industry must read this. Anyone with a deep and soulful love of food should read this, anyone with a dark and sarcastic sense of humor should read this!

Tony's personality transmits seamlessly from written word to reader---he is well-spoken and cultured with just the right amount of vicious self-deprecation and distain for the world. He has been true to one mistress, it seems, throughout his life: Food. I share Tony's love affair and this book was impossible to put down.

Critically speaking, there was a little shifting around throughout the book so the flow was occasionally a little choppy. I didn't mind at all. I felt the book was the perfect illustration of Bourdain's true thoughts and feelings about his life as a chef. One day I'm hoping to meet he man in person, and hopefully buy him a drink. Or two. Possibly enjoy an oyster with him as well! Cheers, Tony.
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Format: Paperback
Mr. Bourdain's bittersweet tale of being a chef rippled through the mass media in 2000 when it was first published. The candid account of his 25-plus years in the culinary industry outraged some (mostly restaurant owners), delighted some (mostly culinary professionals), and shocked many (the public).

Mr. Bourdain discovered his passion for food when he was ten, while on a family vacation to France. He stumbled into the restaurant business when he took a job as a dishwasher in Provincetown during his college years. This was when he discovered the dysfunctional yet fascinating world of the culinary profession. The eye-opening experience as a novice cook introduced him to the world of booze, drugs, power, and money. He knew by then there was no turning back.

Mr. Bourdain's tales are candid and raw. He starts as a ruthless punk and finishes as a professional chef. How the 25-plus years have changed him is remarkable, although Mr. Bourdain rarely dwells on retrospective analysis . Rather, he relies on his stories to lead the way.

In a mere 300-some pages, Mr. Bourdain explains why readers should not order seafood on Mondays, why so many restaurants fail, why good cooking is not about creativity, how to get professional-grade cookware cheap, and how he keeps on top of things via his private intelligence network. As a result, his narrative is sometimes choppy.
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