Kitchen Confidential (Google eBook)

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Bloomsbury Publishing USA, Dec 10, 2008 - Biography & Autobiography - 320 pages
416 Reviews
Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine."
Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
  

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Absolutely revetting! Have read it twice over. Took me on a journey from the get-go.

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Selected pages

Contents

A Note from the Chef
3
Food Is Good
9
Food Is Sex
19
Food Is Pain 2 5
25
Inside the CIA
36
The Return of Mal Carne
45
Who Cooks?
55
From Our Kitchen to Your Table
64
Apocalypse Now
134
The Wilderness Years
144
Know About Meat I 53
153
Tuscan Interlude
163
A Day in the Life
183
The Level of Discourse 2 2 I
221
Other Bodies 22 9
229
Adam RealLastNameUnknown 2 35
235

How to Cook Like the Pros
75
Owners Syndrome and Other Medical Anomalies
84
Bigfoot
90
Make My Bones Io 5
105
The Happy Time
120
Chef of the Future
128
Department of Human Resources 2 46
246
The Life of Bryan 2 55
255
Mission to Tokyo 2 72
272
So You Want to Be a Chef?
293
Kitchens Closed
300
Copyright

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About the author (2008)

Anthony Bourdain is the author of Bone in the Throat. This is his first work of non-fiction. He is the executive chef at Brasserie Les Halles in New York City.

Bibliographic information