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: Kitchen Confidential - Sex, Drugs & Profiteroles
Summary: 5 Stars
As a budding culinary artist myself, Kitchen Confidential was reccommended to me by a chef friend of mine. I have to admit I found it an inspiration as well as an education.As a fellow food lover and social deviant I found myself captivated by Bourdains` passion for food and tales of booze and drug fuelled debauchery. I found his accounts of life on the fringes of "acceptable" society to be written with great wit, charm and frankness, refreshing in the era of the PR friendly TV chef.
I found this account entertaining, educational and easy to relate to, I would reccommend this title to anyone either with a love of food, or just looking for something to read. BRILLIANT!!
Book Review: A real chef's rant..
Summary: 5 Stars
I was given this book and instructed to read it. I was mildly interested in it as I do love food. What I wasn't prepared for was how much this book would cause me to love food (and be fascinated by it) even more. I loved everything about his book. Of course this doesn't mean that it's the greatest book ever written. What it does mean is that it was exactly what I like in a book. I laughed out loud many many times. I was shocked in places, especially at Tony's stabbing of a fellow (though arguably deserving) cook's hand!
His love of food was great to read, as was his acid writing style. As a previous reviewer said, it makes me want to meet Tony.
I will be reading A Cook's Tour as soon as get my hands on it. Just read it.
Inspiring.
Book Review: Not really anything Confidential at all, by Anthony Bourdom
Summary: 1 Stars
I found this book to be a load of self-indulgent pap. I was mildly interested in parts of the book but not enough to finish the thing. Bourdain was incessantly dull, narcissistic and with a warped sense of his own self importance and intellect.I was especially disappointed as I had read so many good reviews of this book and heard about it from friends, but I can honestly say that you're better off not bothering, especially if you're female, need a stimulating read or just not interested ENOUGH in cooking to read 3 consecutive pages of Bourdain's prescribed way to peel and chop shallots.
Sorry, but really not worth your money. I'm using my copy as house insulation now.
Book Review: Rich pickings from a full table
Summary: 4 Stars
As fast and furious as a prep-cook working his way through a pound carrots needing dicing and only a butchers knife at hand and a minute to go. Bourdain lets it all hang out and confirms that cooks are one special breed indeed - when solemnly exercising their creative talents let alone when they're inebriated and/or intoxicated. Both happens a lot in the book but it all helps convey the gristy salty experience it must be to stand with a kitchen akin a bedlam and roomful of people waiting for the souffl? that just collapsed. It also makes one wonder why we enjoy eating out - even the most unimaginative person can guess what shenanigans go on in the kitchen (and if not, read this book and you won't need any imaginative powers at all). They get up to all sorts and yet, we continually put our palates, stomachs and ultimately lives in the hands of cooks, chefs and kitchen porters.
- Why? Well, Anthony Bourdain has quite clearly survived 25 years in the trade with both tastebuds and narrative powers intact so why shouldn't we - when there is so much to gain. OK, so he does have some sensible advice, which he says he follows himself, including the no-seafood-on-Mondays rule.
Read the book and I think you'll find it as wholesome and satisfactory as four course meal with the one lingering thought it might just have been that one notch closer to perfection had there just been three.
Book Review: Rock'n'Roll Cook's Tale
Summary: 4 Stars
Anthony Bourdain is a very good writer. His style is that easy flow that seems like he's just talking to you - and it suits this book perfectly.From his drug-hazed beginnings in chefdom to his (later) lucid appreciation of all things culinary, you do get a real sense of the chaos and artistry that takes place in most kitchens.
He changes tack about 3/4 of the way through and goes from being a hard-nosed old-hander, telling you like it is, to a more self-effacing well-rounded chef, explaining that his way is not always the best way.
It's a culinary roller-coaster ride, full of sharp little stories, and handy advice for people eating out in restaurants (what to avoid, specifically!) - as well as an open and honest assessment of his own career.
An easy read - quite rewarding, not particularly gripping, but worthwhile all the same.