Good Grape Wine Company

It appears some readers are recoiling at the various New York City culinary nightmares, sexual escapades, and drug addled shifts on the hot line described in his myriad employment experiences. These anecdotes aren't terribly unique or repugnant, but they feel more objectionable while occurring in the exalted confines of Manhattan restaurant kitchens.

While not necessarily good form to bash the industry that feeds him so to speak, I love the way the book balances (and in some cases simply pummels) America's recent deification of the "celebrity" chef, reminding us that there is glory to be found in a good broiler man who shows up to work on time. Shouldn't he or she get some of the credit for making your braised lamb shank into origami - 300 times a night?

The book is a little disjointed and repetitive in places, particularly when describing the derelicts Bourdain has worked with, and their chemical alterations. But he clearly loves them, and loves his work without apology for any antisocial behavior as perceived by those without permanently disfigured line cook's hands. And that's what makes this book so compelling.


Well done, Tony! No, make that rare!   June 20, 2000
 1 out of 2 found this review helpful

There's a tough, honest, loving philosophy that unites all the scuzzy stories in this fascinating book. This man is not a whiner. He has true modesty and an authentic voice as a writer. Convinced me to run right out and buy a Global knife, too! I just wish I had caught the NPR interview.


Culinary Heaven!   June 20, 2000
 1 out of 4 found this review helpful

Bourdain does a wonderful service to all cooking. Have you ever tried to cut a tomato with a knife and it just resists until (spash), you get it in the face? Well, I have! If you want revenge on your kitchen, Bourdain will give it to you. With humor, wit, and a tiny pinch of "nastiness". You will laugh your head off as you read this book. But you will also wonder why you kept doing stupid things with useless utensils that would make a good yard sale. Boudain is the Ralph Nader of

culinary pleasures. And he is so funny. After reading the book for fun and pleasure, I can feel my kitchen "quiver" in fear. Some things are just plain stupid and others are not. This man is an expert and he knoweth of what he speaks. Thank you so much.


Oh the Food Glamour   June 19, 2000
 2 out of 5 found this review helpful

Bourdain writes with precision and humor. For those who have been in the restaurant business in any capacity, welcome home. For those who think they wish to be there, read on. Bourdain does an excellent job of showing his world in food and cooking with honesty and wit. Bourdain also makes sure to point out the exceptions to his rules, providing the stories of other chefs and restaurants. After reading MFK Fisher (excellent author) many years ago, I found that Bourdain brings the modern version of eating to readers with the same breath of truth in food. Of course, I found myself going back to MFK Fisher and reading her delights in the same "simple peasant" foods that Bourdain also delights in partaking on his days off. This is a book for my shelf next to Fisher.