Kitchen Confidential
Anthony Bourdain, thanks in large part to this book, now spends a lot of his time travelling the world making TV shows about cookery. Back when he wrote this he was the executive chef at a successful brasserie in Manhattan specializing in ‘peasant-style’ French cooking.
What he does in this book is tell his life story in terms of how he fell in love with food, how he ended up becoming a cook, how he nearly threw it all away before getting his life in order. He also throws in a few interesting truths about how the catering industry works and what it takes to run a successful kitchen in terms of equipment and attitude.
Sadly this book really doesn’t stand up to a second reading, much of his attitude coming off as false, more of a schtick than his real personality. After all, he comes from a comfortable background, had every educational opportunity and any hardship he went through was largely down to his own sense of entitlement.
If you’ve never read it before, borrow yourself a copy and enjoy it for what it is.
