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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: $6.35
You Save: $8.60 (58%)
New (55) Used (39) Collectible (1) from $6.35
Avg. Customer Rating:  576 reviews
Sales Rank: 379
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
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| Customer Reviews:
 Foodies Beware! July 8, 2008
I was a frequent viewer of Mr. Bourdain's program "No Reservations" on the Travel Channel so I purchased this book already knowing and loving his style as an edgy chef/traveler.
This book did not dissapoint. Bourdain reveals some of his history as a "low-life" (he would not object!) struggling to make it in the food industry. He discusses his early life as a child and later cutting his teeth in the world of food. Much of the book is Tony passing along some hilarious, and some shocking, stories of the restaurant biz during his time in the kitchen.
I recommend this book for anyone with at least a marginal love of cooking or eating. Basically everyone!
Good Book Now Even Better June 14, 2008
6 out of 6 found this review helpful
For anyone who's ever done any kind of commercial cooking this book, and it's earlier version, is a MUST read. I'm a retired line cook and I can assure all potential readers that Tony knows of what he speaks. For 'civilians', the avid home cook or the addicted restaurant patron, this clever work gives an engrossing, entertaining and sometimes scary peek behind the restaurant kitchen door. Chefs and cooks are, well, just people, but there is something special about people who want to please hundreds of anonymous diners; stay true to their own standards and achieve the respect of thier peers. As Tony says, it is one of the hardest, yet most rewarding, and crazy jobs in the 'every-day' world.
Anthony Bourdain is one of my 'cooking gods' because he specialises in classic, time-proven dishes; he knows that all the world's great food is, basically, 'peasant' food, not the titivated, sculpted, value-added 'art works' on a large white plates -- and he's a good writer. I too write -- was once a food writer and journalist -- and I know how hard it is to combine the two jobs. This work is honest, controversial yet extremely fair in its assessments of the high-pressure world of the New York and American restaurant scene, then and now. I strongly recommend that you buy this book and then graduate to Bourdain's absolutely fantastic "Les Halles" cookbook. I use it, refer to it or just fawn over it at least three times every week. With over 25 years experience under my (large) belt, his Les Halles book 're-taught' me and gave me new inspiration to take up semi-professional cooking again, just for the pure joy of producing really special, simple, dishes. Please buy all his books; Bourdain is an honest, decent and admirable cook (I hate the term 'chef').
(No I'm not Tony Bourdain!) Just a genuine fan who appreciates his sharing of a once 'hidden' and unsung profession.
William Kenneth Halliwell
Hobart, Tasmania, Australia
Good book June 13, 2008
This guy rocks, and his books are as good as his tv show (No Reservations).;)
Kitchen Confidential June 11, 2008
This is a great book, a MUST have for any chef!!! Bourdain is one of a kind.
A Great Read! June 8, 2008
1 out of 1 found this review helpful
I am giving this book a 5/5 because throughout the whole book, you are entertained, and want to keep reading. You find out how he makes his way through the cooking career, how he makes his way to the top. This book describes to you what goes on behind the scenes in the kitches and how crazy it can be. I recommend this book to everyone!
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