About this title: "I've been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands." After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided ...
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Binding: Paperback
Publisher: Bloomsbury Publishing PLC
Date Published: 2001
ISBN-13:9780747553557ISBN:0747553556
Description: Good. EXCELLENT value for money and ready for dispatch. Delivery usually within 3/5 days. Our reputation is built on our Speedy Delivery Service and our Customer Service Team. read more
Binding: Hardcover
Publisher: Bloomsbury Publishing PLC
Date Published: 2000
ISBN-13:9780747550723ISBN:0747550727
Description: Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! read more
Binding: Paperback
Publisher: Bloomsbury Publishing PLC
Date Published: 2001
ISBN-13:9780747553557ISBN:0747553556
Description: Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! read more
Binding: Paperback
Publisher: Bloomsbury Publishing PLC
Date Published: 2001
ISBN-13:9780747553557ISBN:0747553556
Description: Good. This book is in GOOD overall condition. It shows signs of having been read and has general light wear to the cover, spine and pages. read more
Description: Good. Ships from the UK. Shows some signs of wear, and may have some markings on the inside. Your purchase benefits world literacy! read more
Binding: Paperback
Publisher: Bloomsbury Publishing PLC
Date Published: 2001
ISBN-13:9780747553557ISBN:0747553556
Description: Good. Good, never read-books may have a tear, creasing, or other defect. Apart from this, good condition. No.1 BESTSELLERS-great prices, friendly customer service-usually dispatched within 24 hrs. read more
Binding: Paperback
Publisher: Bloomsbury Publishing PLC
Date Published: 2001
ISBN-13:9780747553557ISBN:0747553556
Description: Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! read more
Binding: Paperback
Publisher: Bloomsbury Publishing PLC
Date Published: 2001
ISBN-13:9780747553557ISBN:0747553556
Description: Good. PAPERBACK BOOK-GOOD OVERALL CONDITION-TRUSTED DEVON (UK) BASED SELLER-IN STOCK-SENT WITHIN 1 WORKING DAY-AVAILABLE BY EMAIL FOR QUERIES-NO QUIBBLE REFUND IF NOT COMPLETELY SATISFIED- read more
Binding: Paperback
Publisher: Bloomsbury Publishing PLC
Date Published: 2001
ISBN-13:9780747553557ISBN:0747553556
Description: Good. All orders are dispatched from our UK warehouse within one working day. Established in 2004. No quibble refund if not completely satisfied. read more
Binding: Paperback
Publisher: Bloomsbury Publishing PLC
Date Published: 2001
ISBN-13:9780747553557ISBN:0747553556
Description: Fine. Minor rubbing to edges and extremities, otherwise unread. Next working day dispatch from the UK. Please contact us with any queries. read more
"A fascinating tour through the world of professional cooking and "chefdom". Whether on TV or as a writer Anthony Bourdain is entertaining and also enlightens. I'll bet he's a great cook, too."
"I was disappointed in this book. I had heard great things about it, including how scandalous it was. I had envisioned a scathing expose of the restaurant industry and all the disgusting things you didn't want to know. Instead, it was just the story of Anthony Bourdain and how gross and miserable his life was at one point, and what a hard-core chef he was. He did do some scandalous things - he had some serious addiction problems, and runs his kitchens like some kind of version of machismo hell, but he concedes that other chefs who are even more successful don't do all those ridiculous things. He gives some tips about what not to order at restaurants, and how to make your home cooking more fancy, and tells some really disgusting stories about places he worked, but nothing he said would make me change any of my dining habits. Except make me even more guilty about using jarred garlic to cook with than I already am (Oh! The Shame!).
Also, the book was all over the ice - it didn't really have any real narrative flow, just read like a collection of columns (which maybe it was?) I don't know - it was an ok book. I enjoyed reading it, but it was just less than I had expected. It did make me hungry, and want to go to Les Halles (alas, no more! at least in DC), so it wasn't a complete loss, I guess.
"Gritty and raw--definitely not for the fainthearted or prissy. An insider's look at a unique subset of American culture--the kithchen staff. After reading this I will SOO appreciate the work that has gone into preparing my meals (especially in those restaurants that don't have standardized menus across the nation). I haven't caught Bourdain's show but I enjoyed his writing style although it got to have that "same ol', same ol'" feel after a while (hence, only a 4 star review). I have to confess, I didn't read the last 20 pages or so before whipping out this review but feel I still have a good feeling for the book. I highly recommend it for all you foodies out there or for anyone who is interested in becoming a chef or going into the restaurant business."
"It took me a while to warm up to Anthony Bourdain. His first show, long ago, was hyped up so much I was determined not to like it. "No Reservations," my ass. Who cares if he gets himself into trouble? He's got plenty of money, a camera crew, and people throwing himself at his feet. This doesn't sound like a good recipe for a cutting-edge, hip kind of TV show.
My sister, not exactly a cutting-edge, hip kind of gal, once admitted to recording this show. This woman records Dean Ornish and Focus on the Family. She likes Anthony Bourdain because she loves to travel, loves to eat well and differently, and he's entertaining. She didn't, apparently, get the advertisements about how anti-establishment he's supposed to be. Or maybe she did and that's why she tuned in. She's pretty cool for someone who records Focus on the Family.
You know what happened next: I'm bored, at her house with nothing to watch on TV. I gave old Tony a shot. The show happened to be the one where he travels to Namibia and eats dirt-encrusted feces with egg and sand. I almost threw up watching it. I was hooked.
I found this book at Powell's and bought it because it was the cheapest one of all his available. I read it every chance I could get and shared it with anyone I could find who already hadn't read it. Turns out everyone knew about this book but me. "Isn't it awesome?" my over 60 year-old friend said. "He's hot and a good writer."
Being hot always helps, but when I'm reading I imagine the author any way I like and I'm not swayed by reality. Reading this book, however, I have to say Tony comes across as someone you'd want to know. Not just because he's the most interesting guy on the Travel Channel, but because he isn't full of himself. Anyone who eats Namibian sand-dung can't be full of himself."
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