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Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) Paperback – January 9, 2007
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“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)
From the Back Cover
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
Top customer reviews
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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.
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.
Note: The last copy I bought was a gift for my Lead, and it was all updated with a new intro, and nice cover. Had to pick up the revised edition for my book shelf, but I still like my original copy better though.
If you're a chef or work in a kitchen or have ever wondered what it's like to be I'm a kitchen this is the book for you. From his ups and downs and drug use to stardom this is a great read. Now a world known celebrity Anthony still tries to be less of a star but more of a chef or describe food from a chef point of view not what people want to hear