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Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain inKitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous)New Yorkeressay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it."--Sumi Hahn
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ISBN-10:  0060934913
ISBN-13:  978-0060934910
Author:  Anthony Bourdain
Genre:  Cooking, Food & Wine
Publisher:  Harper Perennial
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review by . June 16, 2010
Rollicking and hilarious, this book will give you a view of the dark underbelly of the restaurant business. Learn just why you should never eat fish on Mondays. If you've ever considered working in the restaurant business, you definitely need to read this book first. 
Quick Tip by . June 22, 2010
Adore Bourdain and his writing style! It was an interesting read! If you like his series No Reservations you'll enjoy the book!
Quick Tip by . June 19, 2010
excellent
Quick Tip by . June 18, 2010
Unless you really like to see how the distaff side of the culinary world works, avoid this book like the plauge! The author's diction is awful and there's nothing really new going on here that you can't learn from eating out yourself. Boo!
Quick Tip by . June 16, 2010
i adore tony. i feel we share many core values, and despite the 30 year age gap, were meant to be. he writes like he speaks, and he speaks both from off the cuff and the heart. required reading for any wild-haired gourmands.
Quick Tip by . September 09, 2009
I'm not even half-way through this book, but provided very valuble insite on when i should order fish and when not to
review by . April 21, 2009
I don't really read autobiographical novels very much. I decided to read this book on my vacation on a recommendation from my wife.  We both enjoy watching the Food Network and keeping up with celebrity Chefs and seeing as how Anthony Bourdain is one of the originals I thought it was worth a look.    A few pages in he had me hooked.  He has a style of writing that makes you feel at ease and very comfortable.  Be warned though, he writes in a crass style that you …
review by . May 06, 2002
I admire Anthony Bourdain. Because I consider myself such a dilettante in so much of what I do, I have a lot of respect for people who are absolutely focused, to the point of monomania, on achieving greatness in what they do. Working in a Bourdain-run kitchen would be easy: all you have to do is be invariably punctual, absolutely reliable, committed to the same high standards he is ... and then work yourself to death to achieve them.Bourdain's story is entertaining, fast-paced, profane, funny, iconoclastic …
review by . January 08, 2002
Anthony Bourdain is an ego-maniac who hails from a kitchen milieu that prides itself on "covers" - the number of orders that get sent out on any given night. That he's graduated to both covers and quality is to his favor, but he seems to be most concerned with shocking us with the mess and mayhem of production line cooks and cooking, and in being the bad boy of the culinary world. He rails against celebrity chefs, but has become what he dislikes. "Kitchen Confidential," is a quick read, somewhat …
review by . July 22, 2001
This book is simply dripping with machismo and foul language. The author explains this by saying that's the way it is in the restaurant business, and I have no reason to think otherwise. I'm not a prude, you understand, but a little less bad language might have made for a higher ranking, in my opinion. In any event, this is a very interesting work to read, and occasionally I would think about the restaurants in which I have eaten (my wife and I have reservations at the CIA in Hyde Park next month)and …
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