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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: $15.95
Buy Used: $6.70
You Save: $9.25 (58%)
New (36) Used (46) Collectible (1) from $6.70
Avg. Customer Rating:  584 reviews
Sales Rank: 548
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:
great book that transcends foodie genre April 23, 2008
i picked this up after becoming addicted to bourdain's travel channel show -- no reservations. this book is what jettisoned the previously unknown NYC chef into the spotlight.
as with his show, the appeal here extends way beyond cooking. i for one have little to no interest in cooking (though bourdaine's take on it is fascinating). to me, bourdain is a great writer and countercultural commentator who happens to be a chef. imagine a mix of hunter thompson & keith richards with a chef's background and you have bourdaine. it's all here -- drugs, sex, horrible bosses, new york city sleaze.
intelligent, insightful, hilariously funny, well-written, scathingly honest, this is a wonderful book.
Love the guy, loved the book . . . . April 22, 2008
. . . . but someone's got to learn to spell "Ansul". Very distracting (twice)!
I now know why I could never work in this industry April 22, 2008
1 out of 1 found this review helpful
Bourdain's book manages to perfectly capture the essence and the ideas of what it means to work in the restaurant business.
I always romanticized the idea of slinging great plates and creating godlike feasts, but hearing the harrowing, hillarious, and downright frightening tales told in this book made me think otherwise.
Welcome to the world of practical jokes, psychos, thieves, hellhole places, clueless owners, broken down plumbing, just about every drug-addiction you can name of characters in the world told in flourishing colour. Get inside the head of why most people who go out to eat don't know jack, and why the business fails most of the time.
The updated version is also a good time point, because as Bourdain mentions, being a chef now is a big difference than when he was in the 70's. It's all changing now with TV and celebrity, and here you have a guy who is still fighting it out in the trenches giving you the inside scoop.
What a cruel crazy beautiful world this book is. It brought back many great and bad memories of my past kitchen experiences when I was a teen, nothing on the league of what these guys/gals are in.
I always remembered when I was younger at an early age to judge a restaurant by how clean their bathrooms are. It's all true trust me on that, and I smilled gleefully when I read this as one of Bourdain's tips.
More importantly this book will leave you ravenously hungry. I suggest you eat it up!
 GREAT BOOK April 6, 2008
0 out of 1 found this review helpful
INFORMATIVE AND HILLAROUSLY FUNNY, I HAD TROUBLE PUTTING IT DOWN AND WISHED IT WAS LONGER. WHAT A STYLE - I LOVED IT!!!!!!
IT'S ALL TRUE, I WAS A LINE COOK AND KITCHEN MANAGER MYSELF.
Been there April 5, 2008
Having previously worked in the food industry, I (like most others Bourdain has spoke of since this book was published) see it as the cold hard truth, with a lot of his self-proclaimed snarkiness involved. It wasn't meant to be an expose, he wrote it for all of those who are/were a part of this lifestyle, and so many others who weren't still loved it anyways. I actually prefer his writing to his show "No Reservations" for the simple fact that he gets to say exactly what he thinks without any censoring.
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