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

by Ecco


Order now to get it by: Thursday December 22 - Saturday December 24

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Product ID: 199531

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  • Great product!
  • Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle
    of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined
    executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant
    three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a
    thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and
    incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary
    trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years.
    CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his
    first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks
    and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac
    of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror
    stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why
    you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the
    barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about
    the life as I've seen it." --Sumi Hahn

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