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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 (35) Collectible (1) from $6.45
Avg. Customer Rating:  576 reviews
Sales Rank: 394
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:
one of the best books ive ever read. and ive read some good books! May 30, 2008
this is such an awesome book. he's one cocky guy but man is this a good well written book introducing you to the underground cooking culture and what really happens. i dont cook and i still was entertained. i read the entire thing in two sittings thats how into it i was.
 For foodies everywhere - who want the behind-the-scenes tour May 26, 2008
2 out of 2 found this review helpful
I read this book long before it had hit the better sellers list and he had launched himself into as he would describe "the evil" of reality tv fame. (In fact, this was the book that did that for him). Every once in awhile now, I go back to revisit it.
Behind the ever-so dry and lambistic humor which makes him such fun to read are a few pearls of wisdom worth taking from someone who is willing to eat & drink pretty much anything imaginable in the world for the sake of a good epicurean story.
But, it's the common sense of it all - that moves me most - and which I quote most frequently to friends even now: Don't order the fish - when it's obvious they're trying to clear it out before it goes bad!, Sunday Brunch - think Mom trying to figure out what to do with all her leftovers (oh, and again, avoid the fish). You probably don't want to ask for to many adjustments to your food at a fine dining establishment (at that point you need to worry more about what the chef is doing to the food than the wait team!) And finally, if you didn't catch this from Top Chef -Chefs have HUGE egos (and Bourdain demonstrates it well) - the best consider themselves tough gladiators of the kitchen - not the great artist you've envisioned.
Definitely a great read for anyone who likes to dine out on a regular basis!
 Scattered, Hard to Follow, and .... boring May 19, 2008
0 out of 9 found this review helpful
I was really looking forward to reading this book because I enjoy Chef Bourdain on the Travel Channel. However, the book is very hard to follow - I could not keep track of where he was in his career or what was really happening.
I think an editor would be an excellent addition to this book.
The Hunter S Thompson of the Foodie World May 13, 2008
This book is a wonderfully entertaining story of how one particular chef came to be a Celebrity Chef. What really keeps things moving, from start to finish, is Bourdain's writing style; simultaneously cynical, amusing and reflective. He is not afraid to show the reader all the details, as he knows them. He's led a hard life and has developed a truly unique philosophy based on his experiences. Most importantly he learned from his experiences and wishes to pass his wisdom on to anyone interested in joining the crazy world of professional cooking.
Yes, things have changed in the restaurant industry since Bourdain wrote this book. However the reader should take many of his recommendations seriously and should learn to recognize exactly what they are paying for when they eat at any restaurant. And Bourdain's recommendations to the home cook are absolutely spot-on, invaluable advise to anyone who loves food.
Please, if you have any interest in becoming a cook or starting up your own restaurant, read this book. Even if you don't agree with him, he brings up many good points about the highs and lows of the industry.
Great book May 7, 2008
A very truthful and witty account how how a chef came to be. It's very honest. I love his recommendations too.
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