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Kitchen Confidential

Kitchen Confidential

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I’m not going to lie – whether this is factual or not, I’m happy to erase some of those images from my mind when sitting down to enjoy a great meal! The menu selections for my brother and me expanded somewhat, to include steak-frites and steak haché (hamburger).

I thought I simply had a misfortune of working in crappy places, but, apparently, all cooks are exactly like that! It turns out that, in this industry, unlike many, its not what you know, but, *what you actually know* plus, who you know. So it is somewhat puzzling that his loved ones expressed their disbelief after the event, with his mother saying he was “absolutely the last person in the world I would have ever dreamed would do something like this. Reading it for the first time more than two decades later, I can't help but feel as though a ghost has leapt off the pages. The structure seems quite daring by the standards of popular non-fiction from twenty years ago, and takes more liberties and digressions within itself than might be expected from the section titles.I read this at a key turning point in my life, and was one of those books that changed everything for me. He doesn't skimp on his addictions to cocaine, heroin, and whatever else he could find, and he was candid about how those problems nearly ruined his life and his career.

Bourdain captures the world of restaurants and professionally cooked food in all its theatrical, demented glory. He also acknowledges how grateful he is to anyone who helped him, anyone who gave him an opportunity, anyone who showed loyalty and shared his love of food and good work. In 2013, Bourdain launched his own publishing line with Ecco, Anthony Bourdain Books, an imprint of HarperCollins. He walks a few blocks down the street before he realizes the guy actually asked, "What do you know about MEAT. Even more so IMO if the books are well-known and reminders of their very existence are not so necessary as for obscure titles.One of my feelings was constant, that by telling the macho stories Bourdain tried to hide the depth of his psychological suffering that became painfully evident in only a few, but terrifying passages. Even though he does not share a lot from his early childhood and primary family life, except for the notion they traveled frequently, his early life has a veil of melancholy, the veil that grows into the depression of adult age. He takes us on a journey from his first realization that food was something more than just nourishment (when as an elementary student he tasted vichyssoise on the Queen Mary) through the various restaurants he inhabited for countless hours, to the heart of Asia where he learned that New York City was not the be-all and end-all of cuisine. Okay, so there were some interesting bits if you just skimmed through all the abuse and the nasty bits.

I had to admit whilst reading Kitchen Confidential - in a way that I wouldn't have allowed myself to when I was in my twenties - that the extended banter described there is equally irritating and dislikable (though there is arguably a verbal creativity to it - before it gets too repetitive - that I can respect). Though one notable thing about AB and most of his colleagues here, in contrast to people with similar lifestyles in other industries: if they were anything, they were reliable. The old liner shuddered and groaned and vibrated terribly the whole way -- barnactes on the hull was the official explanation-and from New York to Cherbourg, it was like riding atop a giant lawnmower.

Bourdain doesn't pull any punches talking about the life of the kitchen staff fueled by drugs, alcohol, sexual innuendo, sarcasm, anger, impatience, and tyranny. I knew he was a celebrity chef, with a pile of published books, TV shows and a reputation for being abrasive, but not much else.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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