After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room... show more
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Publish date: June 4th 2001
Pages no: 320
Edition language: English
, Food And Drink
, Book Club
, Biography Memoir
Ho consumato un barattolo di bicarbonato per arrivare alla fine (era una lettura condivisa, altrimenti avrei lasciato). E confesso, quando mi saliva lo schifo, qualche pagina l’ho saltata. Non ho uno stomaco così forte per reggere certi particolari. Non ho colto l’utilità e nemmeno il senso di alcun...
A few of the chapters got a little long in the second half of the book, but overall a very enjoyable read.
If you happen to find this book in audio, don’t hesitate to listen. It’s hilarious. Bourdain is a man of many talents, and one of them is picking up slangs in different languages quickly and adapting to accents. Like I said, hilarious. Things I learned from this book: Never order fish on a Monday...
Very interesting and entertaining. He's a better writer than I expected. Some of the long lists of french food terms got tedious, especially since they were never defined, but there was enough other stuff to keep me interested
I kept hearing about this book from two friends, and finally read it largely out of self defense. Unfortunately, Bourdain comes across as a bit of an ass, and I gave up on drug-soaked memoirs long ago.He "exposes" the dark underbelly of the culinary world, and after a couple hundred pages of nothing...