Para calcular a classificação geral de estrelas e a análise percentual por estrela, não usamos uma média simples. Em vez disso, nosso sistema considera coisas como se uma avaliação é recente e se o avaliador comprou o item na Amazon. Ele também analisa avaliações para verificar a confiabilidade.
I bought this book based on other customers’ recommendations. I found out that their assessment ended up being higher than mine.
Supposedly, it reveals information from inside the kitchen, things that you do not know unless you have access behind the doors of restaurant kitchens. Well, in a third of the book he goes on that direction.
In another third, Burdain talks (proudly) about himself. To use one of his own expressions, he swaggers all over this book. He enforces the legend of a bad boy constructed over the years.
In the remaining of the book, he talks about the weird bunch of people who work behind the walls, people addicted to sex, alcohol, drugs, tattoos, arrogant people and even organized crime (welcome to NYC in the 80’s). Maybe, this was usual in business at the time, or maybe it is just a way to make the book more appealing.
Quem conhece o autor de seus programas tem tudo para gostar do livro. Narra um pouco de sua infância e de como ele descobriu a força da comida, como demorou a se achar no duro mundo da culinária, muito devido aos seus anos de rebeldia inútil. Desmistifica a visão de que a maioria possa ter que tudo ocorre maravilhosamente organizado dentro de uma cozinha e mostra o que é preciso para manter um restaurante funcionando bem - inúmeros detalhes, que passam por gerenciamento de pessoal, fornecedores, acondicionamento e pré-preparo de produtos, etc. Procura desmotivar aventureiros no competitivo mundo dos restaurantes enquanto mostra a coleção de personagens que o habitam. A leitura é envolvente, embora possa ser cansativa em alguns poucos pontos quando o autor se demora na listagem pratos, ingredientes e outros produtos.
I feel a bit mean giving 3 stars but, as a matter of principle, I think it's important that the product received is what the customer reasonably thinks they have ordered. Apart from the photo on the front cover, as advertised on Amazon, is a good one, the newer book I actually received, as it turned out, is the "Insider's Edition". Unusually this means the author had literally scribbled over some of the pages in felt tip and these markings had been retained for the print. I got used to it but given the choice I'd rather have had the unadulterated version.
We need to know what we are buying based on seller information.
“Your body is not a temple – it’s an amusement park.” The book that launched a man from jobbing chef to beloved TV personality pulls no punches about life in the trenches of a professional kitchen – and while the language and behaviours that Bourdain swears do not discriminate should be a turn-off, his very soul fizzes up out of the pages of this book in a way that will stick with you. The passages I highlighted: a very practical one about shopping for pans (go for the heaviest ones); and one on writing (“writing anything is a treason of sorts”) which shows up my chosen profession for the nonsense that it is and brought tears to my eyes. Be warned: the “Department of Human Resources” chapter should come with a note for its frank, dispassionate discussion of suicide, which shook me to my toes after a recent loss, and given how Bourdain’s own story ended.
Mr Bourdain comes across as something of a tortured soul totally at odds with most aspects of being a regular functioning human being, this in itself is why I love this book soo much. He has a gift for story telling and self effacing behavior that I find very appealing in a writer and for that matter a person. Very true to himself.
The book fires along at great pace through his life starting from a brief look at his childhood and some of his formulative inspirations, interspersed with foodie bits, all the way through his early cooking years in Provincetown and what became a very chequered career filled with full on substance fuelled misadventures. Dealing with life on the fringes he stumbles from one mad job\situation to the next as he struggles with his inner demons and various addictions. Carving up a reputation as a force to be reckoned with he crashes his way through the new york culinary scene leaving a trail of destruction in his wake think Fear And Loathing and your on the right tracks.
What I find most appealing about this book is how he comes across as having a lot of depth of personality and is able throughout to be reflective, understanding on a deeper level his potential, regularly defacing his own bad behaviour showing growth and understanding of his flaws despite being hopelessly bound by them as many of us are, (speaking personally). He is great at describing time and place making this reader feel and sense the energy of the life. He meets some fascinating, darkly charming characters with lots of funny, wicked moments and tales. Even though I have no doubht he made a lot of mistakes and upset a few people on route. I didnt have him down as a bad or malicious person at any stage, he did what was necessary to survive in a difficult business and survive he did with gusto! This versatility is perhaps one of his greatest strengths, his ability to adapt and keep rolling on. I found him also to show a deeper understanding of the human condition, what makes us all tick or motivations and drives, out of this awareness comes a kindness and sense of humility that I found appealing in his character. All in all a very entertaining book!
Written by Anthony Bourdain in 2000, Kitchen Confidential was the catalyst that set Bourdain on his way to food journalism royalty.
Set out in menu terms, we are taken on a journey from starter to desserts and coffee through the life of a child who discovers a love for food to a seasoned chef in the heart of New York City. There is nothing too indecent to be described by Bourdain, whether it’s why not to eat a Monday fish special in a restaurant, to the drug-addled life of a mercenary chef. This is a large part of the appeal. We are not seeing the dreamy make-believe world of TV cooking here, we are being shown a glimpse behind the curtain of what it really means to earn your stripes in a professional kitchen.
The only real fault I could find is that there is a fair bit of jumping around on the ‘menu’. What starts as a fairly easy to follow chronological tale of becoming a chef suddenly and without warning starts to take detours. Now I’m not saying the detours are unwelcome but they certainly feel out of place. Things like a day in the life of a chef and the equipment that is worth buying for a home cook are spotted in the middle of otherwise fairly anecdotal parts of the book, but I can’t help but feel may have been more cleverly grouped together or served more as a palate cleanser between menu items.
This is essential reading for those who love an episode of Kitchen Nightmares or who work in the profession, even just for those who love a good tale of debauchery told through neo-gonzo journalism. If you want a true, honest account of what it’s like to work in the world of professional cuisine, you really need look no further than Kitchen Confidential.
I purchased this book after having finished Parts Unknown, and this lives up to the joy that show offered too. This was a real page turner and that's from someone who isnt an avid reader. It takes you behind the scenes of the hospitality sector and let's you into this other side of Bourdain, a must read for any of his fans.
I absolutely loved this book. I first heard about AB when a friend of mine bought the book when it first came out. He is a real foodie and knew of the author from his days at Brasserie Les Halle in NYC. I started following his food / travel programmes and have become a real convert to all things food! The honesty of the man is the first thing that grabbed me, his self deprecating style is unique and appreciated by someone who can equally see his own flaws. The dark humour drips throughout the read. It is narrated as much as written and flows really well. As a person that spent his early life in the meat industry in London, the comparisons that are drawn are absolutely spot on and truly show that the food industry certainly attracts a particular personality. This is a book that anyone who has a modicum of interest in food can enjoy, and I would really like everyone to read what a wonderful bloke Anthony Bourdain was. I regret that he left this earth too early, but his life lives on in his writings. I have already purchased Medium Raw, so watch this space for my review!