Kitchen Confidential: Adventures in the Culinary Underbelly
Anthony Bourdain
(Author)
Description
A NEW YORK TIMES-BESTSELLING PHENOMENON
The bestselling breakout chef-tells-all from Anthony Bourdain, the globally beloved Emmy award-winning host of Parts Unknown and No Reservations. In the now classic memoir that launched Anthony Bourdain's long career, the globally beloved chef took us through the swinging kitchen doors and turned the culinary trade on its head. The result was a deliciously funny, shocking banquet of wild tales that drew from "twenty-five years of sex, drugs, bad behavior and haute cuisine." Sure to delight gourmands and philistines alike, Bourdain recounts everything from his first oyster in the Gironde to his lowly position as dishwasher in a honky-tonk fish restaurant in Provincetown (where he became hooked on chef work for life); from the stovetops 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, and Kitchen Confidential will make your mouth water and your belly ache with laughter and leave you wanting more.Product Details
Price
$30.00
$27.90
Publisher
Bloomsbury USA
Publish Date
May 22, 2000
Pages
320
Dimensions
6.1 X 9.4 X 1.2 inches | 1.3 pounds
Language
English
Type
Hardcover
EAN/UPC
9781582340821
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Become an affiliateAbout the Author
Chef and author Anthony Bourdain wrote the New York Times bestselling memoirs Kitchen Confidential, Medium Raw, and A Cook's Tour; the collection The Nasty Bits; the novels Bone in the Throat, The Bobby Gold Stories, and Gone Bamboo; the biography Typhoid Mary; and the cookbooks Appetites and Les Halles Cookbook.
Bourdain was the host of the Emmy and Peabody Award-winning docuseries Anthony Bourdain: Parts Unknown on CNN, and prior to that hosted the Emmy Award-winning No Reservations and The Layover on the Travel Channel and The Taste on ABC.Reviews
"Benedict Arnold. Alger Hiss. Anthony Bourdain." --London Evening Standard
"With equal parts wit and wickedness, Bourdain [does] the unthinkable by revealing trade secrets that chefs and restaurateurs cringe to read" --Restaurant Business magazine