Kitchen confidential adventures in the culinary underbelly
New York chef and novelist Bourdain recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors.
| Main Author: | Bourdain, Anthony. |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Ecco Press,
Ã2000.
|
| Edition: | 1st Ecco ed. |
| Subjects: | |
| Online Access: |
Go to Downloadable eBook Here. |
Table of Contents:
- Appetizer. A note from the chef
- First course. Food is good ; Food is sex ; Food is pain ; Inside the CIA ; The return of mal carne
- Second course. Who cooks? ; From our kitchen to your table ; How to cook like the pros ; Owner's syndrome and other medical anomalies ; Bigfoot
- Third course. I make my bones ; The happy time ; Chef of the future! ; Apocalypse now ; The wilderness years ; What I know about meat ; Pino noir : Tuscan interlude
- Dessert. A day in the life ; Sous-chef ; The level of discourse ; Other bodies ; Adam real-last-name-unknown ; Department of human resources
- Coffee and a cigarette. The life of Bryan ; Mission to Tokyo ; So you want to be a chef? A commencement address ; Kitchen's closed.