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Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) Paperback – January 9, 2007

by Anthony Bourdain (Author)

2,641 customer reviews

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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.

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Editorial Reviews

Review

“Utterly riveting, swaggering with stylish machismo and precise ear for kitchen patois.” (New York magazine)

“You’ll laugh, you’ll cry...you’re gonna love it.” (Denver Post)

“The kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.” (USA Today)

Bourdain captures the world of restaurants and professionally cooked food in all its theatrical, demented glory. (USA Today)

A gonzo memoir of whats really going on behind those swinging doors.... Kitchen Confidential by Anthony Bourdain is unique. (Newsweek)

Bourdain’s prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois. (New York magazine)

Hysterical.... Bourdain gleefully rips through the scenery to reveal private backstage horrors. (New York Times Book Review)

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Product details

Paperback: 312 pages
Publisher: Ecco; Updated edition (January 9, 2007)
Language: English
ISBN-10: 0060899220
ISBN-13: 978-0060899226
Product Dimensions: 5.3 x 0.8 x 8 inches
Shipping Weight: 14.4 ounces (View shipping rates and policies)
Average Customer Review: 2,641 customer reviews
Amazon Best Sellers Rank: #4 in Books (See Top 100 in Books)
- #1 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits
- #1 in Books > Business & Money > Industries > Hospitality, Travel & Tourism
- #1 in Books > Biographies & Memoirs > Regional U.S. > Mid Atlantic

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Brendan McMahon

In it to win it. But you better stay in...

December 10, 2016

Verified Purchase

GREAT book! I couldn't put it down. Having been in food service most of my life, I'm only 26yrs old and feel like I've already been exposed to it all. After reading this...not even close. Anthony never goes far beyond the truth of spending his time in a kitchen. Explaining each and every detail about his experiences from culinary school all the way to executive chef running his own restaurant. There's definitely some evil out there, but also many rewards. He tells it how it is. There's plenty of spoilers in this book including talk about what kinds of knives to use, kitchen equipment and about how to improve upon your own skills as a chef, restaurant employee or even an owner. However, this is really a story--not business for dummies. He's done a great job here.

79 people found this helpful

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June 8, 2018

Format: Kindle EditionVerified Purchase

I guess God needed good chef for his kitchen today. Rest in peace, Anthony.

261 people found this helpful

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The Book that Made Anthony Bourdain Holds Up Very Well

June 5, 2018

Format: Kindle EditionVerified Purchase

“Kitchen Confidential" is the book that made Anthony Bourdain and, after two decades, it holds up extremely well. Bourdian offers insights on what happens in the kitchen and what drove him to become a chef. He presents am engaging and sometimes funny look at his early experiences with restaurants, their owners, staffs and even takes readers behind the scenes with his own life. This is a very different Bourdian than the one who pops up on CNN these days, far less mature and worldly and more profane. Regardless, fans will appreciate “Kitchen Confidential” and Bourdian’s writing--easily one of the strengths that has kept him on TV for most of the last decade and a half--helps move readers along and offers a memorable impression. Highly recommended.

58 people found this helpful

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Peter J. Dawes

The beans have now been spilled

May 28, 2016

Format: Kindle EditionVerified Purchase

Some years ago I had an interest in a restaurant along with two other partners. I also had a French family background with a deep appreciation of fine cuisine. I also have dined at Les Halles, his famous restaurant in New York. My partnership was to be "silent", that is, just kick in your share of the money and go away. In the first week of operation I was tapped to do dishes because the washer didn't show, wait tables for a similar reason etc. etc. For weeks we struggled to bring order and routine to the restaurant. So, the trap was well set. Fortunately, I was eventually able to sell back my share and jump clear of the unfolding disaster, but I wish I had read Anthony Bourdain's book first. All the best kept secrets of the restaurant business are revealed in this terrific book.

Everything he says about the business is spot-on and, once you read his book, which is written in the coarse language of a professional kitchen which adds color and authenticity, you will never look at a menu or see a restaurant the same way again.

I liked the muscular way he writes about food and I fully share his view that prissy concoctions of food with way too many ingredients that only stroke a chef's vanity have nothing to do with first class cooking. As he rightly points out, great cooking, as always, involves only the finest and freshest ingredients presented to their greatest advantage where less is more. As any artist will tell you, if you mix up all the colors of the pallet, the result will always be a muddy black.

The very best chapter, however, is about his going to Japan for the first time and seeing the famous Tokyo fish market which I remember seeing in the 1970's and feeling exactly the same way about. I also remember my first visit to Japan as the same hallucinatory experience which delighted every sense especially the quirky drinking habits of "salary men" or office workers after the day's work is done.

I suggest that you read the book and then visit his great restaurants...or the other way around. Both are a worthwhile experience.

75 people found this helpful

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Guthrie McIllhennon

Authentic, entertaining, thought provoking page turner

February 10, 2018

Format: PaperbackVerified Purchase

I very much like this book. It is fifteen years old now but still holds up well. Bourdain is better in print than on the TV because he has more room to stretch out his thoughts both philosophically and critically. He's a very fine memoirist. Cooking, apparently, was just his day job for many years while he honed his writing skill. I find the book authentic and stimulating. My job entails a lot of reading and writing, so I don't get to do as much pleasure reading as I like to, but even so, I cannot put this book down.

35 people found this helpful

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June 11, 2018

Format: Kindle EditionVerified Purchase

Anthony Bourdain tells us early in the book that he is going to tell the truth - and he does. The good, the bad and the beautiful. It was poignant to read this the day he died by suicide. I felt like I had him here in my room as he talked to me. He writes the same way that he talks, so it is easy to hear his voice in your ear as you read. If you have ever worked in restaurants, as I have, you will recognize a lot of what he talks about. But some of it is just Bourdain's restaurants. He tends to gather his crews from a pool of sociopaths, junkies, inveterate alcoholics and just marginally sane people. They are never late, never call in sick and are loyal to him to the end. I learned about lots of wonderful food I had never tasted. I was constantly looking up these exotic items in the dictionary. He teaches as he tells his story. What's not to like about this book?

9 people found this helpful

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Anoia

R.I.P.-A man has passed, a culinary god is born

June 8, 2018

Format: Kindle EditionVerified Purchase

R.I.P. Anthony Bourdain- You have passed over, leaving this mortal coil, with all its imperfections and all of its heady smells, swoon-worthy flavors, and always welcoming cultures to which you were our empathetic, cheerfully vulgar ambassador, our creative and beautiful embodiment of the common, but simply perfect meal, our brother in food and drink and full fledged fleshy pleasures... and saying yout full name each time as a prayer to the culinary gods, reflects that: you joins them now in that pantheon, as the head god of cuisine and earthly pleasures...each dish made & each bite taken a worthy tribute to such a beautiful eternal soul.
Thank you for all the you gave us, all the culture you brought us, and all the meals you introduced us to. I wish you had stayed with us longer.

94 people found this helpful

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Most recent customer reviews

Now Happily Retired

but so disappointed. I may return if it's not possible to ...

So excited to read this, especially in light of Anthony's recent passing. Just received the paperback version - yes, it's a p-back, but completely bent up and so messed up.Read more

Published 2 minutes ago

Ella

Good to come home to

This is my second time reading this. The first time, many years ago, I read while I was house-sitting for a former boss.Read more

Published 18 minutes ago

Geoff

A classic!

I was part way through reading this book when Anthony died, and now I’ve finished it. He can really write, and it’s a wild and super interesting ride!Read more

Published 3 hours ago

NANCY W.

Four Stars

Very tough occupation to survive funny parts too..

Published 4 hours ago

Randall Gouveia

How rough the business is

He tells it like it is and doesn’t pull any punches. Hard to believe it’s that rough a business.

Published 4 hours ago

DEAN GORDON

Treat Yourself to This Book

It's a wonderful book. We listened to it as an audiobook and hearing him speak the words was even better.Read more

Published 5 hours ago

T. Zito

Five Stars

Great inside about his life and the career as a chef.

Published 5 hours ago

Kindle Customer

that was not cool!

Gone too soon. Tony, you SOB, that was not cool!

Published 7 hours ago

Ryan

Five Stars

Great book -- a timeless classic. Rest in peace, Tony!

Published 15 hours ago

david leon

Great book for a person who has been working on the line.

Came in great condition, no complains and great read so far!

Published 16 hours ago

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