Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.) by Anthony Bourdain Summary and Reviews
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Book Reviews of Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
Book Review: Talking Trash
Summary: 5 Stars
As a former restaurant employee (mostly front of the house) I would have to say that most restaurant workers love nothing more than talking trash, gossiping, drinking, drugs, sex and FOOD. It is all really about the food. Mr. Boudain is right on the money about most facets of the industry and puts his revelations in such a hilarious way I stayed up way to late annoying my wife laughing our loud. (And she was asleep in another room.) My only quibbles could be the timeline is somewhat confusing and his epiphany about simple three ingrediant food seems to happen more than once. However, to allow that to detract from the overall enjowment of this work would be tantamount to allowing the busboys brown shoes ruin my veal cheek and morel mushroom risotto. Of course I'm planning on dining on a Tuesdsay and I'm hoping that an Equadorian is stirring my risotto.Book Review: A great read
Summary: 5 Stars
I've been having fantasies of owning a restaurant, and Bourdain's book convinced me that this is probably a bad idea. The book is funny and wise; a great read.Hey, who's Bigfoot?
Book Review: Great, entertaining book with some useful tips
Summary: 5 Stars
I'm about halfway through this book right now and I can scarcely put it down. I've been laughing hard and reading excerpts out loud to my boyfriend. As someone who has worked in several restaurants (albeit not four-star) I recognize the probable truth of a lot of the claims in this book. Aside from being a highly entertaining book, there is some truly useful information on such topics as choosing cutlery and food presentation. This book is a must for any foodie.Book Review: Very, Very True
Summary: 5 Stars
This is a hilarious book that is all too true. I was, until recently, a career switcher who spent several years working the line at some of New York's top two and three-star restuarants (which I will not name). Bourdain got it down exactly right. High level cooking is a roughneck trade and not at all what serious home cooks might expect. Those readers who doubt the truth of this book -- or the dangers of ordering fish at a two star restaurant -- and think it just an exception from the glamorized and sanitized world of the Food Network are blinding themselves to the truth. And the truth is, through all of it, that those who stay are insane in a great way, fanatics who work relentlessly at their craft because there is simply no other way.Book Review: OUTSTANDING
Summary: 5 Stars
As a chef who has sweated her way up through the ranks of this male-dominated profession for the last 20+ years and never set foot in a culinary school, I found this book to be right on the money. It's hilarious and full of truth. The "reviewer from Texas" has obviously never worked in a restaurant! (I'll save him my tenderloin ends.) I highly recommend it to all my friends in the culinary industry.