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| Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.) | 
 enlarge | Author: Anthony Bourdain
Publisher: Harper Perennial
Category: Book
List Price: $14.95
Buy New: $5.25
You Save: $9.70 (65%)
Buy New/Used/Collectible from $5.25
Avg. Customer Rating:  (571 reviews)
Sales Rank: 763
Languages: English (Original Language), English (Unknown), English (Published)
Media: Paperback
Edition: Updated
Number Of Items: 1
Pages: 352
Shipping Weight (lbs): 0.6
Dimensions (in): 7.9 x 5.2 x 0.9
ISBN: 0060899220
Dewey Decimal Number: 641.5092
EAN: 9780060899226
ASIN: 0060899220
Publication Date: January 9, 2007
Release Date: January 9, 2007
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine?now with all-new, never-before-published material
Amazon.com Review
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 in Kitchen 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 Yorker essay 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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| Customer Reviews: Read 566 more reviews...
 All Irritating Attitude October 6, 2008
Either the writer is an arrogant, obnoxious, irritating, attitudinal jerk, or he wants us to think that he is an arrogant, obnoxious, irritating, attitudinal jerk. Either way, I couldn't be bothered to finish this book. Sorry I bought it and thereby increased the guy's income.
 Yes and No.... October 4, 2008
Maybe because I am a chef I did not find the book hilarious as would probably a person who is not in the business. But, there were times when I found myself laughing out loud. Unfortunately, not enough times. I also found myself skipping paragraphs and a few pages. I did not find it boring but it was too cutesy of writing. I enjoyed how it showed his time line and if you put your mind to it you can succeed. After awhile I was tired of his long winded decriptions of whatever he was trying to describe. It was okay at first but then became trite. The book was 310 pages and it could have been successful at 200 pages. I had to nudge myself at times to get through. I enjoyed reading about his misadventures with incompentent owners which I could definitely relate to. Also, enjoyed the makeup of the different cooks.
I would be reading and enjoying the book and I would think to myself that I was being too harsh on the author when I would get to the next paragraph and I would see that my original opionion of it only being 3 stars was correct. I would reccommend this book to everyone because everyone has different tastes.
 No Reservations... this book is GREAT! October 1, 2008
In reading this book, I could actually hear Anthony Bourdain's voice in my head. Since this was written prior to "A Cook's Tour" and "No Reservations" I felt as though I was getting the uncensored, ungroomed Tony Bourdain.
My ex-husband told me that I shouldn't read this book because if I did, I may never want to eat out again. Total crap. If anything, this makes me want to go out to eat more often, knowing how much work goes into preparing our meals. But the rule is simple, appreciate good food and the hands who prepare it and you can't go wrong.
It might be offensive to people at times, but overall I found it honest and entertaining. Adding it to my permanent collection of stuff to read over and over again.
The best September 15, 2008
Being in the restaurant business for 23 years I thought I had stories. I couldn't put the book down. I feel like I worked with him. This is a must read!!
OK reading if you want to learn the life of Bourdain September 10, 2008
I like Bourdain, but was hoping there would be a lot more tips about what to avoid/look for in a restuarant. The book was mainly about his life as a drugged out chef. entertaining, but not educational.
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