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Thanks for telling us about the problem. Return to Confidentiap Page. Preview — Kitchen Confidential by Anthony Bourdain. Adventures in the Culinary Underbelly by Anthony Bourdain. A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material.
Kitchen Con Conffidential deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material. Kitchen Confidential reveals what Bourdain calls “twenty-five years of sex, drugs, bad behavior and haute cuisine.
PaperbackUpdated Editionpages. To see what your friends thought of this book, please sign up. To ask other readers questions about Kitchen Confidentialplease sign up. Just two weeks ago I gave it to a friend who looks just like the author.
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Anthony Bourdain died today. Should I ask for the book back? Kristine Mckenna Suicide, is not exhilarating or any other adjective, then devastating. You are not cute or profound. Yes, give the book back. This was a talented man …more Suicide, is not exhilarating or any other adjective, then devastating. This was a talented man w demons and ultimately he lost. He had all the talent and ability to not go down that road. It is horrible, do not glamorize it in any way. See all 5 questions about Kitchen Confidential….
Lists with This Book. Jul 09, Roxane rated it really liked it. Excellent, vivid read about life in restaurant kitchens. Very atmospheric and I feel like I learned a lot about a very specific culture. View all 5 comments. Mar 27, Jacob rated it really liked it Recommends it for: Foodies, counterculture cultists, sexdrugandrockandroll types.
My first exposure to Anthony Bourdain, via his show No Reservationsleft me with with the sense of a true asshole who sneered down his nose with aging punk-rock disdain at people and things he deemed beneath him, and, honestly, it seemed like most people and things were beneath him. For some reason, even though he crossed my Southern sensibilities and turned me off to him on that first exposure, I kept watching the show and realized that there is a lot more to him than that first impression sug My first exposure to Anthony Bourdain, via his show No Reservationsleft me with with the sense of a true asshole who sneered down his nose with aging punk-rock disdain at people and things he deemed beneath him, and, honestly, it seemed like most people and things were beneath him.
For some reason, even though he crossed my Southern sensibilities and turned me off to him on that first exposure, I kept watching the show and realized that there is a lot more 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 reading it that night.
Kitchen Confidential (TV Series –) – IMDb
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 giletype disembodied larynx of my standard reading voice. Personally, I didn’t find the shocking bits all that shocking.
I’ve been backstage at good restaurants. I’ve heard it all before. Honestly, I’m not really 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 happenI left the last page of the book with an even more positive view of the guy.
Sure, Bourdain is still cynical, obscene, and wears that brusque New York attitude kitcchen a badge of honor, but what stands out in his book is his glowing admiration for people who earned his respect for their willingness to work or pushing him down the right path as a chef his almost loving references to Bigfoot and Pino are prime exampleshis seeming compulsion to take in less than desirable underlings, and his complete filtype to point out when and where he screwed up.
Kitchen Confidential (TV series) – Wikipedia
In this more recent 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 frequently comments that he isn’t a top-tier chef fileype of his own mistakes.
He even goes so far as to point out that the only reason 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 host. This isn’t some self-aggrandizing piece literary self-pleasuring.
This is a very human piece of literature that reveals 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.
View all 7 comments. Jul 04, Ratscats rated it it was amazing Recommends it for: I love food and I love hot sexy chefs with potty mouths. I remember 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 remembered his name but he haunted my dreams until I re-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 mea I love food and I love hot sexy chefs with potty mouths. But he is not just a piece of meat, my friends. He is a very good writer with a quit 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 against him. In fact, he makes me wish I was a heartless carnivore like him.
And we would eat steak tartar together and take bathes together in a pool of goats blood. I’ve said too much. View all 6 comments. Sep 21, Larry H rated it it was amazing. I don’t know how to behave outside my kitchen. I don’t know the rules.
I’m aware of them, sure, but I don’t care to observe them anymore because I haven’t fietype 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 really behave? Having attended culinary school, I’m fairly obsessed with all things cooking-related, and consider myself to be a bit of a foodie. I was filetjpe an enormous Bourdain fan, religiously watching his television appearances and loving his take-no-prisoners philosophy when it came to adventurous eating not something we kitchrn, per se.
Yet only now, in the few months since confidentoal shocking suicide, did I sit down to read his nearly year-old look at his journey to executive chef, the knowledge he gained and the trouble filetypf stepped into, time after time. While certainly it’s a little eerie and a little sad to read a memoir by someone who subsequently dies, that didn’t spoil my enjoyment of this terrific, brash, funny, and at times introspective, book. Bourdain was a confidenyial 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 restaurants serve and what people eat has changed, and how the role of the chef has changed with it.
Unlike many memoirs, Bourdain was never afraid to admit his flaws, his transgressions, his pet peeves, all of which served to make him more human and make his kitcehn more compelling. I loved everything about this book—from his days of being a cocky young man thinking he knew more and could do more than those who had been cooking for years, to his struggles cofidential find the chef’s job in a restaurant where he felt he belonged confiedntial more 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 ruined his life and his career. While there are moments of vulnerability, there are more moments of humor, mischief, and tons of information about the life of a chef at least inand why some restaurants and chefs succeed while others fail. The infamous chapter, “From Our Kitchen to Your Table,” in which he warns of some restaurant tricks to get rid of older food although not all of the things he discusses are still true todayis 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 love Bourdain’s writing style, so I’ll definitely be picking up some of the other books he wrote. Even if you’re 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 reading them to you.
It’s a great book for cooking pros and novices alike. Sure, reading Kitchen Confidential made me sad as I realized once again the magnitude of Bourdain’s loss. But I’m also so happy he left such a rich legacy, in print, on television, and of course, in food.
See all of my reviews at itseithersadnessoreuphoria. View all 29 cobfidential. It has lots of interesting anecdotes, but it was somewhat repetitive at parts. While interesting for the non-culinary inclined, Kitdhen think it would be better received by someone with a kitchen background or a person who has worked in food and beverage. Some parts of this book talk about fantastic food and will leave you drooling. As a result, you will want to hop the next flight and travel the world visiting as many restaurants and trying as many types of food as you ca Maybe 3.
As a result, you will want to hop the next flight and travel the world visiting as many restaurants and trying as many types of food as you can. Other parts will disgust you and leave you nauseous.
You will never look a confidentiao food the same way – and may not want to eat it at all unless you confifential a good look at the kitchen and the people preparing the food. 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. Some how, as a result, schedules are met, food is delivered, and customers are satisfied.
It is something I will not take for granted in the future.
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