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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 Used: $6.45
You Save: $8.50 (57%)
New (55) Used (37) Collectible (1) from $6.45
Avg. Customer Rating:  576 reviews
Sales Rank: 381
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
Availability: Usually ships in 1-2 business days
Condition: Softcover. Cover is creased. Ships the next business day, with tracking and delivery confirmation sent to your email.
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| Customer Reviews:
 Uneven, unedited, uncouth --undercooked June 2, 2000
179 out of 276 found this review helpful
As a (retired) chef I am not shocked nor scandalized as so manyreviewers apparently are about the inner workings of professionalkitchens. If that is why you want to read the book, you will receive a little titillation and learn that, yes, some kitchens are dirty and that, yes, some restaurants sell bad food at high prices to people who do not know any better. This book is, however, not particularly well-written nor well organized. The too few chapters which actually deal with cooking and behind the scene restaurant matters are fine, if a bit overwraught with expletives and sexual themes. There are a few words on knives and kitchen equipment and what it can be like cooking three hundred meals a night. The remainder - which unfortunately for me felt like the bulk - of the book concerns the author's involvement with drugs and a few sketches of people he worked with, some anonymously described.Mr. Bourdain may be a fine chef. He could have benefited from an editor who could help him tell his tale, and perhaps also caught the several typos sprinkled throughout the text.
 Good Grief. June 1, 2000
0 out of 4 found this review helpful
This book has given me a deeper appreciation of the wonders of good food. The smell, the look and the taste of well prepared food will be more enhanced after reading this Mr. Bourdain's descriptions. What the book has also given me is a determination NEVER to eat in any restaurant east of the Mississippi. (and west may be suspect,too) . I will certainly have a deeper appreciation of meals cooked at home.
 An Unseasoned Mess June 1, 2000
8 out of 19 found this review helpful
Don't quit your day job, Mr. Bourdain. While this book starts out promisingly, it quickly disintigrates into a sloppy mish-mash of memoir, back-stabbing, and bland cooking tips (use heavy pans! get a good knife!). Mostly, though, it's just the tale of a hack chef staring with deep love and fascination into his own dirty navel. Most of the reputed "tell-alls" of nasty habits in the restaurant biz were reported decades ago--with a lot more wit and style--by George Orwell's Down and Out in Paris and London. If you want scandal, log on to the NYC Health Dept's restaurant reports. But unless you find Bourdain as fascinating as he finds himself,I'd skip this book.
 Must reading for any foodie June 1, 2000
0 out of 3 found this review helpful
I absolutely loved reading this book and could not put it down. My only regret is that it wasn't longer. I hope that Tony's two novels come back into print as I would like to read those as well. I wish the book had a glossary for some of the terms, ingredients and dishes that are mentioned that I had never heard of before. I look forward to the sequel! (Please write one Tony...)
is it about his life.........or mine? June 1, 2000
hey fellow chefs, cooks and anyone else in this world of the RB. it's nice to know your not the only one who went through what we did to be what we are. "COOKS RULE"
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