Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout New York Times bestseller Kitchen Confidential.
Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.
Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout New York Times bestseller Kitchen Confidential.
Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.
Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
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Find Kitchen Confidential: Adventures in the Culinary Underbelly Anthony Bourdain in PDF, EPUB, ebook, audiobook, print, or library editions.
Find Kitchen Confidential: Adventures in the Culinary Underbelly Anthony Bourdain in PDF, EPUB, ebook, audiobook, print, or library editions.
1 books in catalog
Unfiltered kitchen exposés and immersive travel memoirs transformed culinary non-fiction by pulling back the curtain on professional restaurant culture. Anthony Bourdain, an American chef, author, and television personality, gained widespread literary recognition with his groundbreaking memoir Kitchen Confidential: Adventures in the Culinary Underbelly. His candid prose and insider perspective offered readers a raw, unvarnished look into high-pressure restaurant kitchens while establishing a distinct voice in modern food writing.
Born in New York City on June 25, 1956, and raised in Leonia, New Jersey, Anthony Michael Bourdain developed an early interest in food during a childhood family trip to France. He attended Vassar College before enrolling at the Culinary Institute of America, graduating in 1978. For more than two decades, Bourdain worked as a chef in various New York City kitchens, including Supper Club, Vince & Linda at One Fifth, and Brasserie Les Halles, where he served as executive chef starting in 1998. While managing commercial kitchens, he also authored two crime novels in the 1990s.
Bourdain's literary career reached a major turning point after The New Yorker published his 1999 essay detailing the inner workings of commercial kitchens. The essay's success led directly to Kitchen Confidential: Adventures in the Culinary Underbelly, which became a New York Times bestseller in 2000. Following the book's success, Bourdain transitioned into television, creating and hosting acclaimed culinary travel programs including A Cook's Tour, Anthony Bourdain: No Reservations, and Parts Unknown. He continued writing and broadcasting until his death on June 8, 2018, in France.
Bourdain's writing is characterized by a point-blank, conversational tone that combines dark humor, vivid kitchen slang, and uncompromising honesty. Rather than idealizing gastronomy, his work explores the labor, camaraderie, and intense stress experienced by line cooks and kitchen staff. His narratives frequently emphasize cultural exploration, encouraging readers to engage with international culinary traditions, street food, and human stories without pretension.
1 books in catalog
Unfiltered kitchen exposés and immersive travel memoirs transformed culinary non-fiction by pulling back the curtain on professional restaurant culture. Anthony Bourdain, an American chef, author, and television personality, gained widespread literary recognition with his groundbreaking memoir Kitchen Confidential: Adventures in the Culinary Underbelly. His candid prose and insider perspective offered readers a raw, unvarnished look into high-pressure restaurant kitchens while establishing a distinct voice in modern food writing.
Born in New York City on June 25, 1956, and raised in Leonia, New Jersey, Anthony Michael Bourdain developed an early interest in food during a childhood family trip to France. He attended Vassar College before enrolling at the Culinary Institute of America, graduating in 1978. For more than two decades, Bourdain worked as a chef in various New York City kitchens, including Supper Club, Vince & Linda at One Fifth, and Brasserie Les Halles, where he served as executive chef starting in 1998. While managing commercial kitchens, he also authored two crime novels in the 1990s.
Bourdain's literary career reached a major turning point after The New Yorker published his 1999 essay detailing the inner workings of commercial kitchens. The essay's success led directly to Kitchen Confidential: Adventures in the Culinary Underbelly, which became a New York Times bestseller in 2000. Following the book's success, Bourdain transitioned into television, creating and hosting acclaimed culinary travel programs including A Cook's Tour, Anthony Bourdain: No Reservations, and Parts Unknown. He continued writing and broadcasting until his death on June 8, 2018, in France.
Bourdain's writing is characterized by a point-blank, conversational tone that combines dark humor, vivid kitchen slang, and uncompromising honesty. Rather than idealizing gastronomy, his work explores the labor, camaraderie, and intense stress experienced by line cooks and kitchen staff. His narratives frequently emphasize cultural exploration, encouraging readers to engage with international culinary traditions, street food, and human stories without pretension.
