2 of 2 people found the following review helpful
Some prime cuts, some mechanically-recovered meat,
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This review is from: The Nasty Bits: Collected Cuts, Useable Trim, Scraps and Bones (Paperback)
If you are in any way interested in food you cannot go wrong with this collection of articles. The book starts by explaining "Systieme D",the methods by which restaurant kitchens avoid the disaster of "losing it" via methods best kept from the diners, and later critiques the phenomenon of celebrity chefs, few of which have ever been inside one of their own restaurant kitchens for quite a few years. The best chapters are "The Cook's Companions" in which Bourdain lays out how NOT to run a restaurant and "Is Celebrity Killing the Great Chefs?" in which he explains how it is possible to go from being the Justin Timberlake of world cooking to the Chesney Hawkes. The book is peppered throughout with mini-travelogues on China, Vietnam and Singapore (no prizes for guessing which part of the world's cooking Bourdain likes best) and at the end he retrospectively reviews his own writing including berating himself for writing a piece bemoaning how it is no longer possible to buy crack while simultaneously watching a live sex show in cleaned-up, post-Giuliani New York.
If you liked Kitchen Confidential this is more of the same from the now-a-celebrity Chef Bourdain.