Now in paperback, New York chef Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir and expose. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Includes a new Preface by the author.
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Now in paperback, New York chef Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir and expose. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Includes a new Preface by the author.
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Seller's Description:
The item is fairly worn but still readable. The book may have some cosmetic wear (i.e. creased spine/cover, scratches, curled corners, folded pages, sunburn, stains, water damage, bent, torn, damaged binding, dent). -The dust jacket if present, may be marked, and have considerable heavy wear. -The book might be ex-library copy, and may have the markings and stickers associated from the library-The book may have considerable highlights/notes/underlined pages but the text is legible-Accessories such as CD, codes, toys, may not be included-Safe and Secure Mailer-No Hassle Return.
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The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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Fair. Item in acceptable condition including possible liquid damage. As well answers may be filled in. May be missing DVDs, CDs, Access code, etc. 100%Money-Back Guarantee! Ship within 24 hours! !
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Shows some light wear from age and use. Interior is good with sound binding and no marks, damage or labels. Thanks for your business! Your satisfaction is guaranteed!
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Fine. A fine copy in pictorial wraps. Later printing. Covers have some general wear and a faint creases to the corner tips of the back cover. Publisher's TV show promo sticker on the front cover. A nice tight copy with no names or inscriptions. 8vo; ~ 320 pages.
I actually disliked the book ,Kitchen Confidential including the author .
The other book is very interesting .Will prepare some dishes from there.RS
Mike D
Dec 8, 2011
"DEAD ON"
sums up the ups & downs of a "FANTASTIC" profession!!!!!!!!
best job on earth!!!!
junglechef
Feb 17, 2011
The Real Deal
I am a lifetime restaurant Chef who bought this book for my new fiancee, because I felt it was only fair for her to know what the seamy underside of the restaurant business is all about.
Additionally, this book pulls no punches in accurately describing the lifestyle (or at least the one at the time) of a cook becoming a chef.
I felt as if Anthony Bourdain had told my life story when I first read this, except he is an East Coaster and I am from California. This book is as real as it gets and I highly recommend it for anyone going into the business, anyone who knows someone in the business or anyone who wants to know where their food comes from.
fels60
May 21, 2009
Couldn't Put It Down!
A fascinating tour through the world of professional cooking and "chefdom". Whether on TV or as a writer Anthony Bourdain is entertaining and also enlightens. I'll bet he's a great cook, too.
pamela1717
Jan 11, 2009
the gritty truth about your chef
Gritty and raw--definitely not for the fainthearted or prissy. An insider's look at a unique subset of American culture--the kithchen staff. After reading this I will SOO appreciate the work that has gone into preparing my meals (especially in those restaurants that don't have standardized menus across the nation). I haven't caught Bourdain's show but I enjoyed his writing style although it got to have that "same ol', same ol'" feel after a while (hence, only a 4 star review). I have to confess, I didn't read the last 20 pages or so before whipping out this review but feel I still have a good feeling for the book. I highly recommend it for all you foodies out there or for anyone who is interested in becoming a chef or going into the restaurant business.