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Daily Telegraph
Kitchen Confidential: ‘Fantastic: as lip-smackingly seductive as a bowl of fat chips and pungent aioli’
Review
Kitchen Confidential: 'Fantastic: as lip-smackingly seductive as a bowl of fat chips and pungent aioli' Daily Telegraph 'Extraordinary ... written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame' Observer A Cook's Tour: 'Colonel Kurtz Bourdain goes deep into the heart of darkness and returns sole survivor of the culinary bloodbath' Guardian 'Brilliantly written in a raw, stylish gonzo prose, with pitch-black humour and a devilish turn of phrase' Evening Standard
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Paperback
The Kitchen Confidential part of the book was by far the best part for me; fresh, hilarious, useful and about the stuff Tony clearly knows best. The travels roud the world, tho still funny and well-written, got slightly tired and tick-boxy by the end, but I would still recommend this as a good read - especially the bit about returning to France. Just one question, what food was it in Cambodia that made Tony or the TV company wanna go there? hehe
3 of 3 people found the following review helpful
Format:Paperback
I had seen a couple of episodes of A Cook's Tour and by the time I realised that there was, indeed, a book of the same title, there was an omnibus.
Both books make for incredibly enjoyable reading. The writing style is very relaxed and chatty, to the point where at times it's almost like reading a transcript. It's blunt, holds no prisoners, and can be profane.
Kitchen Confidential will change the way you look at the restaurant business. While it's primarily based on experiences in the U.S., European readers should still find it an educational experience. I went from laughing to feeling rather ill in record time, and while it has in no way killed the experience of dining out for me, I do remember certain things when I walk past the kitchen.
Never eat fish on a Monday. Don't order your steak well done. Try not to dine out on Saturdays.
A Cook's Tour is a quest for the perfect meal, and takes him all over the world, from the incredibly formal Japanese meals with geishas, to eating whole sheep roasted in a clay oven in the middle of the desert.
It's a book for people who love to travel and people who love food. It makes me want to travel far more than I have already, just to experience some of the things he writes of.
Both books make for incredibly enjoyable reading. The writing style is very relaxed and chatty, to the point where at times it's almost like reading a transcript. It's blunt, holds no prisoners, and can be profane.
Kitchen Confidential will change the way you look at the restaurant business. While it's primarily based on experiences in the U.S., European readers should still find it an educational experience. I went from laughing to feeling rather ill in record time, and while it has in no way killed the experience of dining out for me, I do remember certain things when I walk past the kitchen.
Never eat fish on a Monday. Don't order your steak well done. Try not to dine out on Saturdays.
A Cook's Tour is a quest for the perfect meal, and takes him all over the world, from the incredibly formal Japanese meals with geishas, to eating whole sheep roasted in a clay oven in the middle of the desert.
It's a book for people who love to travel and people who love food. It makes me want to travel far more than I have already, just to experience some of the things he writes of.
1 of 1 people found the following review helpful
Format:Paperback
I really enjoy Bourdain's show `No Reservations' where he visits different parts of the world, experiencing new cultures and cuisine- and have been wanting to read one of his books for a while. This one comprises two of his travel/food memoirs so I thought it would be the ideal read.
What I appreciated upon opening the first page was that Bourdain writes in pretty much the same way as he speaks on his programmes- his voice comes through clearly in your head. There is no pretention with him, he is open and honest and whilst he knows his stuff culinary wise, he also doesn't shy away at all from painful/uncomfortable memories. The reader immediately ascertains that he is honest, particularly about his own experiences and his `misspent youth.' I came away from reading this with a lot of respect for the guy.
`Kitchen Confidential' recalls Bourdain's early childhood experiences with food and what made him decide to be a chef. It is a real insider's look at the restaurant business within the United States with some thinly veiled tips on how not to operate in a restaurant- as well as what to/not to order on a given day. It is laced with black humour but has its poignant moments too. Bourdain's `rebellious' streak comes to the fore- he can be a real bad-ass on occaision and his struggles with drugs in the 1980's is not held back. Though I enjoyed this book, some of the profanity got a bit dull towards the end- maybe that was because I was just anticipating reading book two of the omnibus?! Overall I give this 3/5.
Of the two novels, I much preferred `A Cook's Tour,' as I found myself engrossed in some of Bourdain's eating adventures in far-flung parts of the globe- Cambodia, Tokyo and... Glasgow to name but a few?! It also left me with a burning ambition to visit `The French Laundry' restaurant in California and try Thomas Keller's spectacular sounding menu- El Bulli and Heston Blumenthal's restaurant have now dropped down the list, thanks to this book. Oh well, maybe one day!
The book is again humorous and poignant in places, with lots of background to the making of the television show that the novel is based on. It did however leave me with a bit of a sour taste in my mouth with some of the animal slaughtering aspects which wasn't glossed over in any way. It will be a long time before I eat pork again, I can tell you that much- and turkey- and I will never, ever eat a lizard now (not that I had considered it before!). This isn't a book for vegetarians, believe me, though Bourdain of course does respect where his food comes from. Overall, I rate this book 4/5.
If you enjoy well written travel and food writing and don't mind profanity-laden sentences, then I would suggest that you check this out!
What I appreciated upon opening the first page was that Bourdain writes in pretty much the same way as he speaks on his programmes- his voice comes through clearly in your head. There is no pretention with him, he is open and honest and whilst he knows his stuff culinary wise, he also doesn't shy away at all from painful/uncomfortable memories. The reader immediately ascertains that he is honest, particularly about his own experiences and his `misspent youth.' I came away from reading this with a lot of respect for the guy.
`Kitchen Confidential' recalls Bourdain's early childhood experiences with food and what made him decide to be a chef. It is a real insider's look at the restaurant business within the United States with some thinly veiled tips on how not to operate in a restaurant- as well as what to/not to order on a given day. It is laced with black humour but has its poignant moments too. Bourdain's `rebellious' streak comes to the fore- he can be a real bad-ass on occaision and his struggles with drugs in the 1980's is not held back. Though I enjoyed this book, some of the profanity got a bit dull towards the end- maybe that was because I was just anticipating reading book two of the omnibus?! Overall I give this 3/5.
Of the two novels, I much preferred `A Cook's Tour,' as I found myself engrossed in some of Bourdain's eating adventures in far-flung parts of the globe- Cambodia, Tokyo and... Glasgow to name but a few?! It also left me with a burning ambition to visit `The French Laundry' restaurant in California and try Thomas Keller's spectacular sounding menu- El Bulli and Heston Blumenthal's restaurant have now dropped down the list, thanks to this book. Oh well, maybe one day!
The book is again humorous and poignant in places, with lots of background to the making of the television show that the novel is based on. It did however leave me with a bit of a sour taste in my mouth with some of the animal slaughtering aspects which wasn't glossed over in any way. It will be a long time before I eat pork again, I can tell you that much- and turkey- and I will never, ever eat a lizard now (not that I had considered it before!). This isn't a book for vegetarians, believe me, though Bourdain of course does respect where his food comes from. Overall, I rate this book 4/5.
If you enjoy well written travel and food writing and don't mind profanity-laden sentences, then I would suggest that you check this out!
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Most Recent Customer Reviews
Not the ordinary cook book
If you want to understand these TV series with cooking chiefs you have to read this book: Kitchen Confidental... Read more
Published 7 months ago by Mitja Smid Bricelj
What a book, a must, a must i say
This is a must read to all chefs and non chefs, give it to someone after you read it just for the hell of it. I read it from introduction to the last page, including the cook tour. Read more
Published on 24 May 2005 by "soares_12"
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