Kitchen Confidential

Front Cover
Bloomsbury, Jun 4, 2001 - Cooking - 320 pages
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown (where he first experiences the real delights of being a chef); through the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, to Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny. This unforgettable book will change the way you view restaurants for ever.

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LibraryThing Review

User Review  - foof2you - www.librarything.com

A book that takes the reader into the kitchen of some of New York and some other places and Anthony Bourdain is the tour guide. There are lessons learned about what to order when and what to look for when you go to a restaurant. Read full review

LibraryThing Review

User Review  - ChazziFrazz - www.librarything.com

Talk about a wild ride! According to Anthony Bourdain, life in the culinary world is not for the weak or faint of heart. It is a wild, crazy, high-low, full-speed ahead life! Coming from a family that ... Read full review

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About the author (2001)

Anthony Bourdain is the executive chef at Brasserie Les Halles in New York City. He is also the author of two novels GONE BAMBOO and BONE IN THE THROAT to be published by Cannongate in March 2000. His expose of New York restaurants 'Don't Eat Before Reading This' was published in the NEW YORKER in 1999 attracting huge attention in America and the U.K. KITCHEN CONFIDENTIAL is his first book of non-fiction.

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