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Ecco

Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)

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Description

An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original editionAlmost two decades ago, the New Yorker published a now infamous article, “Don’t Eat before You Read This,” by then little-known chef Anthony Bourdain. Bourdain spared no one’s appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.Fans will love to return to this 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—this time with never-before-published material. Read more

Publisher ‏ : ‎ Ecco; Updated edition (January 9, 2007)


Language ‏ : ‎ English


Paperback ‏ : ‎ 312 pages


ISBN-10 ‏ : ‎ 0060899220


ISBN-13 ‏ : ‎ 26


Item Weight ‏ : ‎ 9.2 ounces


Dimensions ‏ : ‎ 5.31 x 0.79 x 8 inches


Best Sellers Rank: #1,312 in Books (See Top 100 in Books) #2 in Culinary Biographies & Memoirs #4 in Gastronomy Essays (Books) #60 in Memoirs (Books)


#2 in Culinary Biographies & Memoirs:


#4 in Gastronomy Essays (Books):


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Top Amazon Reviews

    • ribald, funny, interesting account of life in the meat and veggies
This was the last book that I was supposed to read in a book club at work before I dropped out of the club. The idea of reading a book about a cook was totally uninteresting to me. I have worked as a waiter and a dishwasher and there was nothing fun or interesting about it. It was a way to make money, when I couldn't find anything better. I cook my own food every now and then, but I find chopping veggies, reducing sauces and boiling pasta necessary evils with nothing redeeming about the process--only the end result. Then there are the mounds of pans, dishes and utensils to wash. Recently on the recommendation of my son, I started viewing Anthony Bourdain's TV shows on the travel channel. I started with his shows on places I know well and I was amazed at how he found great places to eat that I had never hard of. But mostly I liked his lyrical descriptions of people and places and the food the locals make. That inspired me to read his last book--Medium Raw and then the book I passed up 10 years ago. I will say this about the author--he may not always be right, but he's never at a loss for words. He's arrogant and opinionated and probably obnoxious in person. I don't find anything inspiring about his drug abuse and sexual depredations with waitresses. I can say for sure there was none to little of that in any joint I worked in, and to the extent there was, it was with partners anyone with a brain would pass up. I suspect that this book probably needs a legend on the cover that says, "Inspired by real events." It reads like one of Norman Mailer's, nonfiction novels, with some interesting vignettes, breathlessly hyperbolized to make the author seems cool when he is really just wretched. One of my colleagues was married to a woman who in her middle age decided to go to cooking school. After cooking school, she found the chefs where she worked to be abusive and paranoid. They wouldn't teach anyone anything, because the chef was afraid they would leave and take the chef's secrets with them. I'm glad that Anthony Bourdain survived his self abuse. His book about his failures was a fun read, if you like to read about people trying to destroy themselves and somehow managing to rise above it. But there was also some good insight into the restaurant business. I now won't ever get fish on a Monday. I do like going out to dinner during the week, and now I know why that's a good idea. I'm glad to see that he has helped everyone understand how tough it is to work in a restaurant and put out hundreds of meals per day, exactly the same way in a hot, cramped environment. But then I knew that already. If you don't, this is the book for you. ... show more
Reviewed in the United States on February 22, 2011 by Ramblin Man
    • Great read
This Book is a great read! Anthony Bourdain is a great author and had an amazing life as a chef.
Reviewed in the United States on April 18, 2024 by cha
    • A great gift even to non-chefs, and a great read.
Always been a fan of Anthony Bourdain, long before his shows. As a chef myself, I've long appreciated his ability to take readers into the food service world, the love of food and the workings of it. I have given this book as a gift to several people who are not chefs or in the food world at all, and all of them have loved it and several of them told me they read it twice. I have read it many times. There aren't too many truly excellent pieces of literature on the chef world probably because most chefs are not also expressive writers--although Michale Ruhlman does a great job though he is more of a writer than a chef. However, this is one of the few beauties where the chef does both memorably. ... show more
Reviewed in the United States on April 27, 2024 by Chase Williams
    • Lightly used, Great condition
Great book, Great condition
Reviewed in the United States on May 18, 2024 by Amazon Customer
    • One of those books
I read it a while ago, at least a decade ago, and couldn't remember what happened to it. Maybe left behind in a move, maybe lent to a friend who didn't return it, whatever. I re-bought it. It's one of those books that once you get into, you can't put it down. Bourdain is an amazing story-teller, and tells that story with an amazing voice. ... show more
Reviewed in the United States on April 25, 2024 by Robert K.
    • You can't put this book down.
If you enjoyed any of Anthony Bourdain's travel series on CNN you definitely will enjoy this book. He writes just as frankly as you would expect he talks. This is a fascinating and no holds bared non-fiction read about the restaurants, management, chefs and staff that prepared our food at that time yet It's not hard to believe this book became an instant best seller but that he didn't alienate himself from the industry and his peers in the process is amazing. He was truly an amazing man; intelligent, witty, charming and obsessed. ... show more
Reviewed in the United States on March 4, 2023 by Sandy M.
    • Still Good Enough
Though I had never previously read the book, through Bourdain’s various shows and general media saturation I was quite familiar with the content. It is undeniably entertaining to hear Bourdain’s take on the world of restaurant kitchens. He writes with an approachable ease and has a penchant for crafting fascinating stories filled with unique characters. Whether it is veteran cooks taking hot metal pans out of the oven barehanded to prove their mettle or Bourdain’s self-reflection about his life in a fast-paced, competitive career, each chapter of the book offers a unique glimpse behind the curtain of the restaurant world. A groundbreaking work like this may not have aged particularly well. Many of the stories sound unoriginal or well trod. This isn’t a fault of Bourdain’s and, in fact, goes to his credit for having brought to light such horrors as what happens when ordering a well-done steak or why to avoid fish on Mondays. Overall, I was entertained but not enraptured because of the familiarity I had with these tales which are so sensational in their first telling. This predicament makes it difficult to rate, review, or recommend the book. If you are a fan of Bourdain’s, read the book. If you are looking for a snapshot in time glimpse behind the scenes of the restaurant industry, read the book. If you like chaos, tales of drug addiction and self destruction, or hard-edged subcultures, read the book. You know what, as I think about this more, it’s just a book worth reading. It’s no longer groundbreaking in the way it once was, but it is endearing, interesting, and well written. So go ahead and read it, I guess. B+ ... show more
Reviewed in the United States on February 21, 2019 by Patrick F
    • Wish I'd read it sooner.
I really wish I'd read this book while still on the industry. It's been quoted and referenced by so many of my previous coworkers during my time in the kitchen, that, at times it feels like I have already read it. But actually doing so has made me realize what I was missing. A damn good read for sure. As someone who takes a very long time to get through a book of any length, I FLEW through this one in just about two weeks. ... show more
Reviewed in the United States on March 21, 2024 by Amazon Customer

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