what a dark and twisted man. I want him. what could be sexier than a bad boy who cooks?
I KNOW HE'S NOT GAY!!! Goofball! Sheesh.
Great read..... now reading The Nasty Bits...... Then A Cooks Tour!
Anthony Bourdain's passion for food and cooking is inspiring. More impressive is the man's worth ethic--WOW! I didn't want the book to end.
I was happy to find "The Nasty Bits" to keep me from having Bourdain book withdrawal.
Here is one chef who can razzle-dazzle you with that simple receipie of just being himself!!-This is as quirky and passionate as the author himself..enjoy with a glass of cheap wine!!
I agree this is not for everyone, but I did enjoy the colorful writing style, the peek into the recesses of the restaurant business, and the flash of sensitivity behind the testosterone. I won't forget this one!
Which Bourdain book would you recommend, if I only read one?
It would have to be Kitchen Confidential. A Cook's Tour is a little long to read, but it's pretty good. Kitchen Confidential is hard to put down though, and the writing is excellent, along with the stories about his experiences.
great book,.. would be nicer if he didn't smack talk vegetarians so much
I enjoyed the book. Please forgive me, I think that is why I enjoyed Rattatoulle the animation so much. Chefs are a rare species
Although I enjoyed this book, I don't understand the "Confidential" or "Culinary Underbelly" I really didn't read anything that was so shocking. This was a straightforward book about what it is like working in a kitchen. Kahlila
I think the food network has spoiled us a bit. This came out in 2000. Back then, I dont remember seeing any reality shows about the inner workings of a kitchen. Now I feel like I see it all the time.
I felt like i got a glimpse of the "underbelly" of the culinary world. I got a more detailed view of what it takes to run a restaurant and a kitchen, met a few of the usual suspects that work in kitchens, laughed at the hijinks and craziness, and I learned a little lingo.
I agree, I think when this book came out a lot of these things were shocking. But in the 10 years since we've seen an explosion of chefs, including Tony himself, showing kitchens around the world, so it doesn't seem as big a deal. Still, I learned some things.