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Description
Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout New York Times bestseller Kitchen Confidential.
Bourdain spares 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.
Product details
Published | Dec 10 2008 |
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Format | Ebook (Epub & Mobi) |
Edition | 1st |
Extent | 320 |
ISBN | 9781596917248 |
Imprint | Bloomsbury USA |
Publisher | Bloomsbury Publishing |
About the contributors
Reviews
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If you can choke the thing down, you'll probably wake up grinning in the middle of the night. Bourdain is a force of unruly nature . . . In a style partaking of Hunter S. Thompson, Iggy Pop and a little Jonathan Swift, Bourdain gleefully rips through the scenery to reveal private backstage horrors little dreamed of by the trusting public
New York Times
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Utterly riveting, swaggering with stylish machismo and precise ear for kitchen patois.
New York magazine
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Hysterical.... Bourdain gleefully rips through the scenery to reveal private backstage horrors.
New York Times Book Review
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The kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.
USA Today
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Benedict Arnold. Alger Hiss. Anthony Bourdain.
London Evening Standard
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With equal parts wit and wickedness, Bourdain [does] the unthinkable by revealing trade secrets that chefs and restaurateurs cringe to read
Restaurant Business magazine