Recently, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite in this tell-all about what happens behind the kitchen door.
Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike. From his first oyster in the Gironde, to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown, 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.
Anthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo. This is his first work of nonfiction. He is the executive chef at Brasserie Les Halles in New York City.
Hear an exclusive interview with Bourdain.
Executive Producer: Dan Zitt
Producer: John McElroy
Original Cover Photo: © Courtney Grant Winston for Food Arts
Original Cover Design: Notice 51
©2000 Anthony Bourdain
(P)2000 Random House, Inc.
Anthony Bourdain pulls no punches in his confessional, and he does an excellent job of narrating his own book! His tales of his working in summer resort restaurants reminded me of my own memories working in the kitchen at a summer resort restaurant many years ago -- and they are so true!
But my favorite part was the chapter of handy tips he offers to make us all star chefs in our own kitchens.
I have nothing to do with cooks or kitchens, and I lucked into this book. It was AMAZING! Bourdain has an exciting and inspiring story and a great writing style. In the book, he tells his life story, how he became a cook (first encounter with power of food, college that didn't work out, rising through the ranks in restaurants, CIA, recognizing failing restaurants, depression & new opportunities), gives honest comparisons about why he didn't became a "star" chef, and sprays tips on what to eat at restaurants and what kitchen equipment is useful. It was amazing, a door to a type of life I have never considered or heard from. I really really liked it and recommend this book. I listened to the section about Big Foot, his mentor, many many times, the emphasis on persistence and consistence is inspiring for all professions.
Also, Bourdain himself reads the book and is excellent at that.
I bought this one because I like the TV travel show.
I expected that its only function would be to satisfy my curiosity of "where did all this begin?". In that respect, this book delivers. It was about what I expected, and a little more.
I have no interest in the finer culinary arts, but still found the book very funny, entertaining and interesting. If you want to hear someone tell interesting, humorous stories and explain the "back of the house" while they do it, you won't be disappointed
I thought the narration was good- besides, who else could do it better?.
Excellent Listen! Brought me back to those days in the kitchen. Though I never made it to Chef, going up the ranks from dishwasher to prep, line to display, the wars warts and all that craziness that makes life in a busy restaurant kitchen a life for a select few. For those that don't know, it may be a wake up call, for those that do know, a ramble down memory lane. Loved every bit of it and made me even more sure that getting out of the business was the right choice. Though I love food, cooking it, and especially going out for it. Chef Bourdain's narration of his own work personalized it and made it all that much more fun to listen to. Loved every minute of it.
Anthony's voice was perfect and it was very well read by him. I really enjoyed every story and he really helped me connect to every story. I don't know a thing about food and this book was awesome. Highly suggested.
The book is entertaining but there's also a sense of extreme exaggeration from Mr. Bourdain that makes me take everything he says with a grain of salt. I don't know if this is truly a kitchen "confession" so much as a series of tall tales mixed with observation.
Anthony Bourdain provides raw honesty at both self and the industry. His poetic description of a working kitchen is balanced with an "in your face" of honesty and transparency. Entertaining and insightful, this book takes the reader through Anthony's journey toward enlightenment and self-understanding. How many of his readers yearn for the self-realization Anthony experienced while enjoying that first raw oyster.
An excellent, hilarious, enlightened book. Narration is a bit bumpy for the first couple hours, but once Bourdain relaxes and gets into a rhythm he is great.
"Read the paperback not the audio book, and..."
found it truly engrossing. I loved it from start to finish and can only think that the audio book would be just as good.
"A hidden view of restaurants"
This book is not for those who find strong language offensive though Bourdain makes no apologies for the life he lives and loves. I rarely prefer authors to narrate their own work as often trained actors do a better job but I can't imagine who else could improve on this. If you ever wanted to own a restaurant or become a chef listen to this book first, you need to know what you are getting yourself in to. Once you have heard it you will only eat in restaurants Tuesday to Thursday. This brutally honest biography is a far cry from the polished chefs we see on TV every day. Where the ability to cook isn't as important as being a manager. When Bourdain describes how the seedier corrupt side of humanity thrive in his kitchens you know he isn't going to spend time telling you how to make creme brullee. Well worth a listen
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