This audiobook was very enjoyable. It caught my interest from the beginning, and I always looked forward to the next time I could tune in. Anyone who really enjoys cooking and especially foodies will enjoy this. I thought the narration by the author was great, I enjoyed hearing him read the story in a sort of "this is your life" type of way; it was almost like hearing a story from a friend. He also knew how to emphasize his points, since he lived through them. This was one of my favorite "listens" from Audible; I enjoyed it so much I'm sure I will listen to it again someday.
I started this book being not too sure if I would like it or not. WOW! This was AWESOME!!! I was totally hooked by Anthony's life, funny experiences, gritty characters and frank talk about the good, bad and ugly of the culinary world. SUPERB!!!
Okay this is the first book I've read in ages that deserves to be rated-R. The author/chef is cocky and arrogant. He tells you everything you already should know, but he is entertaining and seemingly honest in his boasts and BS style of writing. Contradiction you say, well he would say, "eat it anyway". Unless it's shrimp on a Monday why take a chance at taco bell when you could chance real food at a real restaurant. I'll admit I learned a little and enjoyed this enough to give it five stars. I would suggest this book to anyone that doesn't mind reading about waitresses getting bent over a sausage entree'.
As an ex waitress, this book had a familiarity that brought me back to the good ole days. It shouldn't be missed by anyone who spent time in the business. However, even if you never worked in a resturant in your life you will still LOVE this book. I laughed so hard when listening to it in public it was down right embarassing. Don't miss this book. It is a hoot from beginning to end.
I just had a chance to listen to this book (in one 8 hour sitting) and have to say that it was one of the more pleasurable audio books I have come across. Tony Bordain is a character that I had loved from the Food Network and so this book seemed like a good buy. It was, inside he provides insight into the underbelly of the cooking world and gives very pertinent advice to people (such as myself) who are looking to get into the business of 16 hour days with Ecuadorian line cooks (He thinks very highly of the Ecuadorians). I highly recommend this book to anyone, and urge to you get it if you are even thinking of joining the business of professional cooking.
The book was great to read and the AUDIO book was a joy to listen to, especially since it was narrated by the author. This was a ton of fun.
A wonderful description of the madness that is the restaurant industry from a man who started at the bottom of the industry. Some great writing, some a little bit bombastic, but most of it really entertaining, all of it brought vividly to life by the narration of the author. Anthony Bourdain is incredibly passionate about what he does, paints such vivid pictures of the people in the industry, the food oh the food, the controlled mayhem that is the production line of a kitchen, that he almost makes you smell the kitchen, hear the New York accented commands of the chef and the cussing of Ecudorian line cooks.
I felt hungry after many a description in the book, but equally was convinced to be far more vigilant at restaurants.
"Programming is an art form that fights back"
Did not live up to the description, but was still an interesting "read". It might be that I have some cooking history though and was able to identify with it.
A decent book and will hold your attention, but if you are looking for laughs or a gripping tale, look elsewhere.
In contrast to some of the other reviewers, I really liked the language and style of this book. It was true to the spirit of its topic, and that delighted me. The book kept pace too, which makes for a good audiobook.
First of all, if you are offended by graphically strong language, then just forget this book. It will offend you to no end as has been pointed out numerous times. The book is also quite long, and at times I lost interest as the subject matter seemed to drag on a bit. The book also seems, at least to me, to wander in its organization, moving first from pre chefdome and early influences to first job, then to 10th job, then oops, I forgot about that episode right after the first job, and so on. This is not a bad thing, and certainly might be considered proper literary organization by some, but I think this is what caused some of the loss of interest. Having said these few critical things, overall this is a really good, funny, and interesting book. If you are considering going into this business, starting a second career or you have a son or daughter that's considering it, it's a must read. Even if your not, this is a great book just to find out what's going on in those New York kitchens. Granted, some of you may never eat the fish special on Monday again, or every go to another brunch, but you will have a much greater appreciation for what those cooks have to go through to get your silly little piece of meat cooked and on your table. And I think that along the way, you'll laugh a few times as well.