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Kitchen Confidential
 
 
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Kitchen Confidential (Paperback)

by Anthony Bourdain (Author)
4.3 out of 5 stars See all reviews (45 customer reviews)
RRP: £8.99
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Kitchen Confidential + A Cook's Tour + Anthony Bourdain's "Les Halles" Cookbook: Classic Bistro Cooking
Price For All Three: £22.37

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Product details

  • Paperback: 320 pages
  • Publisher: Bloomsbury Publishing PLC; New edition edition (4 Jun 2001)
  • Language English
  • ISBN-10: 0747553556
  • ISBN-13: 978-0747553557
  • Product Dimensions: 19.2 x 12.8 x 2.4 cm
  • Average Customer Review: 4.3 out of 5 stars See all reviews (45 customer reviews)
  • Amazon.co.uk Sales Rank: 14,604 in Books (See Bestsellers in Books)

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Product Description

Amazon.co.uk Review
Kitchen Confidential is for diners who believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years.

Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favour well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn --This text refers to an out of print or unavailable edition of this title.

Review
'It's not exactly Delia' GUARDIAN 'Fantastic: as lip-smackingly seductive as a bowl of fat chips and pungent aioli' DAILY TELEGRAPH 'Exposes Jamie Oliver for the choirboy that he is' GLASGOW HERALD

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What Do Customers Ultimately Buy After Viewing This Item?

Kitchen Confidential
83% buy the item featured on this page:
Kitchen Confidential 4.3 out of 5 stars (45)
£5.99
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Anthony Bourdain's "Les Halles" Cookbook: Classic Bistro Cooking
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Anthony Bourdain's "Les Halles" Cookbook: Classic Bistro Cooking 4.8 out of 5 stars (5)
£10.39
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Customer Reviews

45 Reviews
5 star:
 (28)
4 star:
 (10)
3 star:
 (1)
2 star:
 (5)
1 star:
 (1)
 
 
 
 
 
Average Customer Review
4.3 out of 5 stars (45 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
15 of 16 people found the following review helpful:
4.0 out of 5 stars Confessions From A Dark Kitchen, 21 Nov 2000
By A Customer
This review is from: Kitchen Confidential (Hardcover)
Anthony Bourdain, Executive Chef at Les Halles, New York, has written far more than yet another memoir. Within these pages you will find humour, tragedy, pathos, engaging wit and attention gripping story telling ability. Oh yes, and horror! Never before has the lid been fully lifted from the bubbling cauldron of a professional kitchen to reveal to a hitherto unsuspecting public the full contents therein. Drugs, sex, rock'n'roll and much worse in the sort of excesses which put Fellini and Ken Russell to shame! Gasp at the incredulous characters who appear, sometimes occasionally, in Mr Bourdain's kitchens. Be afraid - be very afraid - as Mr Bourdain tells us all those little tricks of the trade which go on behind closed - or swinging - doors. Having attended catering college and started a career as Sous Chef many years ago I admit that some of these tricks are fairly common knowledge. But there are still tales here which grabbed my attention and made me vow never to go near certain restaurants again! Being based in America gives this book a certain distance - the sort of 'it couldn't happen over here' attitude which predated the arrival of McDonalds - and eccentricity which may deter many from buying it. Their loss. They will be missing out on one of this year's surprise successes, one of the most entertaining food books on the market and the sort of brutal reality that seems to have been lost in this country. Quite possibly, though, it is not lost but just hidden under a glutinous sauce of celebrity chef and Deliaism!
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9 of 10 people found the following review helpful:
4.0 out of 5 stars Rock'n'Roll Cook's Tale, 15 Oct 2003
By Andrew Kerr "Alabony" (Dunfermline, Scotland) - See all my reviews
(TOP 1000 REVIEWER)    (REAL NAME)   
Anthony Bourdain is a very good writer. His style is that easy flow that seems like he's just talking to you - and it suits this book perfectly.

From his drug-hazed beginnings in chefdom to his (later) lucid appreciation of all things culinary, you do get a real sense of the chaos and artistry that takes place in most kitchens.

He changes tack about 3/4 of the way through and goes from being a hard-nosed old-hander, telling you like it is, to a more self-effacing well-rounded chef, explaining that his way is not always the best way.

It's a culinary roller-coaster ride, full of sharp little stories, and handy advice for people eating out in restaurants (what to avoid, specifically!) - as well as an open and honest assessment of his own career.

An easy read - quite rewarding, not particularly gripping, but worthwhile all the same.

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13 of 15 people found the following review helpful:
5.0 out of 5 stars Very well-written, hilarious, surprisingly interesting., 12 Aug 2001
By A Customer
This man can't just cook, he can write. That was my first surprise. The second surprise was realizing how interesting the world of cooking and behind-swinging-doors kitchen life seemed to me after reading this book. He makes what would seem, to me anyway, a mundane and even boring sub-world come very much alive for the reader. Mr. Bourdain obviously loves what he does, and he communicates that love with great joy and, quite often, with the bawdy relish of a teenager telling a dirty joke to his friends.

I couldn't put it down. I laughed out loud. I learned a ton of new information about food, cooking, and the restaurant business. I recommended it to a friend and he loved it. It made me want to meet the author and hang out in his kitchen. What more can you ask for from a book about being a chef?

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