Kitchen Confidential Anthony Bourdain 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,24,2,52,53,37,4],"tags":[],"class_list":["post-98","post","type-post","status-publish","format-standard","hentry","category-autobiography","category-b-3","category-books","category-cooking","category-food","category-non-fiction","category-rated"],"_links":{"self":[{"href":"https:\/\/treefell.com\/transmission\/index.php\/wp-json\/wp\/v2\/posts\/98","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/treefell.com\/transmission\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/treefell.com\/transmission\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/treefell.com\/transmission\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/treefell.com\/transmission\/index.php\/wp-json\/wp\/v2\/comments?post=98"}],"version-history":[{"count":0,"href":"https:\/\/treefell.com\/transmission\/index.php\/wp-json\/wp\/v2\/posts\/98\/revisions"}],"wp:attachment":[{"href":"https:\/\/treefell.com\/transmission\/index.php\/wp-json\/wp\/v2\/media?parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/treefell.com\/transmission\/index.php\/wp-json\/wp\/v2\/categories?post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/treefell.com\/transmission\/index.php\/wp-json\/wp\/v2\/tags?post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Kitchen](\"http:\/\/treefell.com\/transmission\/wp-content\/uploads\/2007\/09\/KitchenConfidential.thumbnail.jpg\")
<\/span>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.
\nWhat 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.
\nSadly 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.
\nIf you’ve never read it before, borrow yourself a copy and enjoy it for what it is.<\/p>\n