[Paperback Book] é Kitchen Confidential Adventures in the Culinary Underbelly EBOOK by Anthony Bourdain é PDF, DOC, TXT, eBook or Kindle ePUB free
Anthony Bourdain ´ 0 charactersIt has lots of interesting anecdotes but it was somewhat #Repetitive At Parts While Interesting For Non Culinary Inclined # at parts While interesting for the non culinary inclined think it would be better eceived by someone with a kitchen background or a person who has worked in food and beverageSome parts of this book talk about fantastic food and will leave you drooling As a esult you will want to hop the next flight and travel the world visiting as many estaurants and trying as many types of food as you canOther parts will disgust you and leave you nauseous You will never look a estaurant food the same way and may not want to eat it at all unless you get a good look at the kitchen and the people preparing the foodBourdain doesn t pull any punches talking about the life of The Kitchen Staff Fueled By Drugs Alcohol kitchen staff fueled by drugs alcohol innuendo sarcasm anger impatience and tyranny Some how as a esult schedules are met food is delivered and customers are satisfied Food prep is a lifestyle that can occupy the serious chef 247 It is something I will not take for granted in the futureRIP Chef Bourdain RIP Excellent vivid ead about life in estaurant kitchens Very atmospheric and I feel like I learned a lot about a very specific culture I don t know you see how a normal person acts I don t know how to behave outside my kitchen I don t know the ules I m aware of them sure but I don t care to observe them any because I haven t had to for so many years Okay I can put on a jacket go out for dinner and a movie and I can eat with a knife and fork without embarrassing my hosts But can I eally behave I don t knowI can t explain why it s taken me this long nearly 20 years since it was published to ead Anthony Bourdain s Kitchen Confidential Having attended culinary school I m fairly obsessed with all things cooking elated and consider myself to be a bit of a foodie I was also an enormous Bourdain fan eligiously watching his television appearances and loving his take no prisoners philosophy when it came to adventurous eating not something we shared per se Yet only now in the few months since his shocking suicide did I sit down to ead his nearly 20 year old look at his journey to executive chef the knowledge he gained and the trouble he stepped into time after timeWhile certainly it s a little eerie and a little sad to ead a memoir by someone who subseuently dies that didn t spoil my enjoyment of this terrific brash funny and at times introspective book Bourdain was a natural storyteller not only did he use food to tell the stories he and his bosses wanted to create but he also loved to talk about the ways the culinary world has changed through the years how what estaurants serve and what people eat has changed and how the ole of the chef has changed with itUnlike many memoirs Bourdain was never afraid to admit his flaws his transgressions his pet peeves all of which served to make him human and make his story compelling I loved everything about this book from his days of being a cocky young man thinking he knew and could do than those who had been cooking for years to his struggles to find the chef s job in a estaurant where he felt he belonged for than a few weeks 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 uined his life and his careerWhile there are moments of vulnerability there are moments of humor mischief and tons of information about the life of a chef at least in 2000 and why some estaurants and chefs succeed while others fail The infamous chapter From Our Kitchen to Your Table in which he warns of some estaurant tricks to get id of older food although not all of the things he discusses are still true today is terrific if not a little bit disturbing How can you not love a book in which the author says Vegetarians and their Hezbollah like splinter faction the vegans are a persistent irritant to any chef worth a damn To me life without veal stock pork fat sausage organ meat demi glace or even stinky cheese is a life not worth living I guess if you e a vegetarian or vegan you might take umbrageI love Bourdain s writing style so I ll definitely be picking up some of the other books he wrote Even if you e not an aspiring chef or a foodie or even a home cook you may enjoy this simply for the pleasure of hearing his words which are so vivid you probably can imagine him eading them to you It s a great book for cooking pros and novices alikeSure eading Kitchen Confidential made me sad as I ealized once again the magnitude of Bourdain s loss But I m also so happy he left such a ich legacy in print on television and of course in foodSee all of my eviews at itseithersadnessoreuphoriablogspotcom or check out my list of the best books I ead in 2017 at Good food is very often even most often simple food Anthony Bourdain Kitchen Confidential There is a certain thrill to being the first person to each the top. Ter century of drugs sex and haute cuisine now with all new never before published materialNew York Chef Tony Bourdain gives away secrets of the trade .
I love food and I love hot sexy chefs with potty mouthsI emember first discovering Anthony Bourdain on the Food Network many years ago It was 3am and I was unable to sleep and here was this brooding hot piece of ass chain smoking and touring Russia I never emembered his name but he haunted my dreams until I e discovered him years later on the Travel Channel show No Reservations In Kitchen Confidential he is able to translate his sultry self onto paper But he is not just a piece of meat my friends He is a very good writer with a uit wit and he conveys a passion that touched my fill in the blank like no other Anthony Bourdain pretty much despises vegetarians BUT I DO NOT HOLD IT I do not hold it him In fact he makes me wish I
a heartless carnivore like him And we would eat steak together and take bathes together in a pool of goats blood I ve said too much I m sorry What follows is my summary of this book Blah blah blah I m an asshole blah blah blah yay drugs blah blah fuck everyone pork chop fuck you all mince veal drugs blood blah blah blahMaybe you can tell I am less than impressed I don t feel too bad writing this eview because Bourdain certainly never minces his words culinary pun intended I was expecting entertaining anecdotes but frankly I was bored most of the time and started skimming two thirds of the way through Bourdain is elouent and even charming if uite wry in his TV shows and I guess I expected of the same here That being said this is an older book and I think he matured uite a bit since then unless the man he is in his travel shows is just a characterFind eviews and bookish fun at Kitchen Confidential Adventures in the Culinary Underbelly Anthony BourdainReleased in 2000 the book is both Bourdain s professional memoir and a behind the scenes look at estaurant kitchens The book is known for its treatment of the professional culinary industry which he describes as an intense unpleasant and sometimes hazardous workplace staffed by who he describes as misfitsBourdain believes that the workplace is not for hobbyists and that anyone entering the industry without a masochistic irrational dedication to cooking will be deterred 2019 1397 336 9786226573016 21 2000 01071399 My first exposure to Anthony Bourdain via his show No Reservations left me with with the sense of a true asshole who sneered down his nose with aging punk ock disdain at people and things he deemed beneath him and honestly it seemed like most people and things were beneath him For some eason even though he crossed my Southern sensibilities and turned me off to him on that first exposure I kept watching the show and ealized that there is a lot to him than that first impression suggested No Reservations is now my favorite show and when I saw a copy of Kitchen Confidential for sale in the book store I snapped it up and began eading it that night I unfortunately wasn t able to keep his voice in my head his delivery is a large part of the draw of his show for me but the series of stories from his past that he lays out are captivating even when heard inside my skull as coming from the disembodied larynx of my standard eading voicePersonally I didn t find the shocking bits all that shocking I ve been backstage at good estaurants I ve heard it all before Honestly I m not eally all that hung up on food safety Instead it was the parts dealing with his own erratic career path that kept me interested Instead of leaving this book with the impression that Bourdain was an even bigger jerk than my first impression left me with as someone suggested would happen I left the last page of the book with an even positive view of the guy Sure Bourdain is still cynical obscene and wears that brusue New York attitude like a badge of honor but what stands out in his book is his glowing admiration for people who earned his espect for their willingness to work or pushing him down the ight path as a chef his almost loving eferences to Bigfoot and Pino are prime examples his seeming compulsion to take in less than desirable underlings and his complete willingness to point out when and where he screwed up In this ecent update he even points out that he learned he was wrong about Emeril Lagasse as a chef and person not as a TV Celebrity and freuently comments that he isn t a top tier chef because of his own mistakes He even goes so far as to point out that the only eason he is able to hang out with and talk to the Michelin starred chefs he always admired from afar is because of his notoriety as author and TV hostThis isn t some self aggrandizing piece literary self pleasuring This is a very human piece of literature that eveals its author to be a man who may have grown up a couple of decades too late but isn t too vain to admit that when he did it was in a large part because of those who took a chance on him and supported him when he was at his worse Maybe 35 stars sometimes A deliciously funny delectably shocking banuet of wild but true tales of life in the culinary trade from Chef Anthony Bourdain laying out his than a uar. .was a heartless carnivore like him And we would eat steak
Of a mountain the first to eat at a soon to be famous estaurant the first to discover an author a band at a soon to be famous estaurant the first to discover an author a band new food or experience Well friend the thrill of a late discovery even when you are 15 years late to the party is still pretty damn sweet I might have seen Bourdain s books as I wandered through a bookstore I might have seen him on CNN the Travel Channel or the Food Network while searching for another show on another station I didn t hardly notice him He was like that girl you know in class but have never given much eal attention to only later to discover she is witty wicked and everything you want in a lover real attention to only later to discover she is witty wicked and everything you want in a lover fear in a daughterOver Christmas while visiting and bonding my foodie brother in Arkansas he introduces me to Parts Unknown on CNN I am hooked I love Bourdain I m addicted to the show It mixes things that mix well my love for travel my love for food my love for a damn good story with interesting characters So I figure I might need to actually ead his book Yeah this one The one that put him on the map The one that turned him from an executive chef with personality to THE chef with personalityThe book is a uick ead It dances It seems to operate with a certain mechanical hyper caffeinated efficiency Whatever money it made Bourdain he probably deserved even Right now I ve muted my desire to put it on the bookshelf next to my other just eads I want my wife to ead it first Oh I ve got a friend who would love it too My initial eaction to finishing this book is the same I get when I discover a fantastic new estaurant Republica Empanada in Mesa AZ I want to take friends and family to it I become not just a disciple but a crazy eyed evangelist If you are like me and love food watching Top Chef and Food Channel think that cooking is art an outlet for creativity consider chefs featured on such shows including Anthony Bourdain as super sophisticated artists you are up for a surprise with this book Bourdain definitely crushes all preconceived notions we might have about the industry You emember those foul mouthed unkempt ever fired and hired kitchen workers with shifty pasts you ve come across at some points in your life I thought I simply had a misfortune of working in crappy places but apparently all cooks are exactly like that There is no such thing as a sophisticated cook according to Bourdain In his book cooks are a dysfunctional lot drug addicted unable to hold a normal job people from the fringes of the society Actually Bourdain is one of these people himself He supports this statement by numerous stories of his drug crime and sex infused culinary career As for artistry in cooking there is none Cooking is all about mindless unvarying epetition Only a few executive chefs in high end estaurants have a luxury of being creative with the food they makeBesides the anecdotes about dysfunctional kitchen workers Kitchen Confidential Adventures in the Culinary Underbelly is a sort of biographical account of Bourdain s cooking career He talks about how his love for food came about He takes us on his life journey from a dishwasher in a seaside joint to an executive chef position in a swanky NYC estaurant He describes his experiences in failed and successful businesses Offers practical advice about the industry and food The morsels of wisdom I am taking away from this book are don t order specials and don t attend brunch buffets apparently both are dumping grounds for old leftovers don t eat at places with dirty bathrooms vegetarians are crazy and sickly people who can t be trusted As a narrator Bourdain is very entertaining He is a no nonsense no holding back kind of writer sarcastic and witty and I assume uite honest about his exploits One does start to wonder however if he is laying the bad boy thing a little too thick It is interesting that in spite of his years long heroine cocaine and alcohol addictions and his bad behavior at work he not only managed to line one chef job after another in decent places no McDonald s and Shoney s on his esume but maintained a marriage as well While I thought the book was entertaining I finished eading it thinking it needed some editing help First it is not very well structured the narration is not cohesive in any shape or form it eads like a bunch of anecdotes thrown together in no apparent order The stories of debauchery become epetitive and edundant by the end where I started skipping chapters because none of it was new Finally seeing some pictures of people and places Bourdain talks about would have been great tooNevertheless I would ecommend this book to all food lovers and especially people who are toying with the idea of becoming estaurateurs or cooks The author s advice and warnings about the business are sound I personally am convinced not to ever get involved in this business in any capacity and will try to continue enjoying food knowing what actually goes on behind the kitchen doors. N his wickedly funny inspiring memoirexpose Kitchen Confidential eveals what Bourdain calls twenty five years of sex drugs bad behavior and haute cuisi.