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.
This is one of the best books I've listened to; or read for that matter. It was addictive. I was swept away by the author's own narrative, he is the only one who could possibly do his own book justice. All the French & Italian terms and the ease with which he describes his experiences...this was a mind-visual-smell-and mostly tasty escape into someone's life which I'd always thought glamorous. Well, what a fun ride, and how enlightening! This man is a BRILLIANT writer, and so much fun to listen to. Give it a try, and even if you don't like food, you WILL love this book. This is the one that finally got my husband into audiobooks...we couldn't "put it down", and were so sorry when it ended!
Ok, so color me "sensitive" if you like, but I found myself at least wishing for some sort of warning about the vulgar language and graphic depictions of base (usually sexual) behavior. I'm not saying you shouldn't listen to it for that reason--I could have turned it off any time, and did not--but rather just trying to warn similarly constituted listeners what they're in for. The book *is* very entertaining, and Mr. Bourdain is an engaging story teller. The theme did seem to wander about a bit, from expose to documentary to lecture to diary...back and forth. All in all, though, a witty and entertaining (if brutal) look into life of a professional chef. You'll never look at a restaurant meal in quite the same way again, and, as Mr. Bourdain advises, you'll definitely want to "be polite to your waiter."
Lawyer. Musician. Geek.
Well, maybe it's not extreme as Thompson, but it sure gets close. I listened to this during one of my long road trips between Oklahoma and Delaware. Extremely entertaining and engaging. I actually have spent a large portion of my adult life wishing I had been a chef instead of a lawyer. Bourdain's book both helped and that wishful thinking.
I have dated many girls who worked in restaurants. My best friend growing up ended up managing one. As a result, I've heard variations on this theme for a long time. But none compared to the depth of understanding and statements about food that comes from a full, professional chef.
Of course, Bourdain has moved into his video travelogues and is quite famous now. But his writing rings true and I enjoyed this listen very much. I will say that like most artists (and I feel great chefs are artists) he can be arrogant and self centered, but he does so with honesty.
Highly recommended and worth a credit.
But I write for myself, for my own pleasure. And I want to be left alone to do it. - J.D. Salinger ^(;,;)^
There is a certain thrill to being the first person to reach the top of a mountain, the first to eat at a soon-to-be famous restaurant, the first to discover an author, a band, a new food or experience. Well friend, the thrill of a late discovery (even when you are 15 years late to the party) is still pretty damn sweet. I might have seen Bourdain's books as I wandered through a bookstore. I might have seen him on CNN, the Travel Channel or the Food Network while searching for another show on another station. I didn't hardly notice him. He was, like that girl you know in class, but have never given much real attention to (only later to discover she is witty, wicked, and everything you want in a lover and fear in a daughter.
Over Christmas, while visiting and bonding my foodie brother in Arkansas, he introduces me to Parts Unknown on CNN. I am hooked. I love Bourdain. I'm addicted to the show. It mixes things that mix well: my love for travel, my love for food, my love for a good damn story with interesting characters. So, I figure, I might need to actually read his book. Yeah this one. The one that put him on the map. The one that turned him from an executive chef with personality to THE chef with personality.
The book is a quick read. It dances. It seems to operate with a certain mechanical, hyper-caffeinated efficiency. Whatever money it made Bourdain, he probably deserved even more. Right now, I've muted my desire to put it on the bookshelf next to my other just reads. I want my wife to read it first. Oh, I've got a friend who would love it too. My initial reaction to finishing this book is the same I get when I discover a fantastic new restaurant (Republica Empanada in Mesa, AZ) -- I want to take friends and family to it. I become not just a disciple, but a crazy-eyed evangelist.
I found this audio book spellbinding. If you read this book, you cannot put it down. I was amazed at how well Bourdain narrated the book. I learned plenty about food and the chef's world. I listened to his narration in my car. Some times I would sit in my driveway for half an hour before going into the house, I was so entranced by the book. Listen to a sample and you will be hooked. ENJOY!
For anyone who has ever considered becoming a chef, works in the restaurant biz, or just loves food, you will love this book. It is an interesting look at the dark underbelly of the business behind serving good food, is narrated by the author, and is full of sick and fascinating antecdotes about his growth through the ranks of various restaurants. Mr. Bourdain is a bit self indulgent and egotistical, but you'll cut him some slack after 30 minutes of this one because it's so darn engaging.
I've worked in the restaurant industry for 10 years starting as a server and moving my way up through the ranks. Anthony Bourdain paints an accurate (to the point of being offensive) depiction of life in the hospitality industry. I was so impressed by his candor and exposure. His success is the true example of conquering the American dream.
This audiobook is read by the author, which always makes books more enjoyable. I was a waitress through high school and college, and I believe 100% of the stories told. As far as the crude and vulgar language used in the book -- well, that's reality too. I heard worse language in real kitchens than I did in the Marines; the tone of this book is the tone of commercial kitchens. A good, entertaining, enjoyable book that is easy to listen to and amusing.
Funny, insightful, irreverent, articulate...all fit this outstanding effort by Anthony Bourdain. My first read of his material and I can't wait to download his earlier works while eagerly awaiting his next effort!
If the workings of a professional kitchen intrigues you, you must read this book!!!
Besides containing great information about what to order where and when, and what really goes on to make a restaurant run, the author is absolutely hilarious. His description of restaurant lingo was beyond funny. This is one of the funnest books to listen to ever. But be warned that the language is graphic, but, as the saying goes, "if you can't take the heat..."
"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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