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Bone in the Throat

3.29 of 5 stars 3.29  ·  rating details  ·  1,866 ratings  ·  171 reviews
A wildly funny, irreverent tale of murder, mayhem, and the mob.

When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for wh
Paperback, 304 pages
Published September 16th 2000 by Bloomsbury USA (first published 1995)
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Community Reviews

(showing 1-30 of 3,000)
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Mandy Tanksley
I'm a huge fan of Anthony Bourdain. Having watched him compose beautiful stories through food and culture on his television shows, I knew he wouldn't disappoint me as a writer of fiction. His book "Bone in the Throat" was not as elegant and interesting as I had assumed it would be, but knowing Bourdain's taste for foul language and getting at the heart of a story helped me sink my teeth into this book. The story involves a group of mafia-types, police, and restaurant junkies who are playing a ga ...more
Joel Gomes
Muito se tem falado do Anthony Bourdain nos últimos tempos, principalmente com a sua recente vinda ao nosso país. Embora não o tenha descoberto agora, não posso dizer que seja um seguidor. Isto é, vejo o "No Reservations" sempre que me lembro e gosto do que vejo. O problema é que nem sempre me lembro. No entanto, apesar de já conhecer o Anthony Bourdain há algum tempo, este livro obriga-me a ficar ao lado daqueles que só agora aprenderam que ele existe. Sou sincero: sabia que ele era um chef de ...more
Libris interruptus...I was traveling on my motorcycle to see a film at the Zurich Film Festival with this book in my jacket pocket, but when I arrived at the venue, the book was gone. I was about two-thirds of the way through the book at the time of its disappearance. I guess it is a testament to how little I was engaged with the story that I did not make a search for the book after it went missing.

The story was okay. The characters were okay. The writing was okay. Therefore my rating on the fi
Even before he was big-time, Mr. Tony had a real clarity of voice and tone that help this novel cohesive and kept me reading. He does a nice job of rotating chapters through the eyes of many characters without getting bogged down by the variety; each chapter also advances the admittedly thin plot. I would've enjoyed more mystery and less novel, the ending was a foregone conclusion, though he did build some nice suspense especially during the face-in-the-meat-slicer scene, which was particularly ...more
Joana Marques
Este livro surge nas minhas mãos pelo gosto de ver uma das séries do autor, No Reservations, onde a comida internacional é explorada de forma hilariante e irreverente.

No entanto, todo o livro foi uma surpresa. Não esperava algo que me arrebatasse tão fortemente.
Tommy vem de uma família italiana que torna toda a história deliciosa. O tio Sally, conhecido como Sally Peruca, é um dos “homens” de Charlie, o chefe da máfia local. Mas um “trabalhador” um pouco atrapalhado que não percebe que todos os
as advertised, a good beach towel skimmer
Mariah Drakoulis
Like a cheeseburger of the novel world. Not that there is anything wrong with that, sometimes I could kill for a cheeseburger. I'm sure Bourdain would not be happy with me comparing his work to a cheeseburger, with his placement in the food business, but it's easy to read, fun in places, kind've satisfying. If there is one thing that was truly excellent, it was Bourdain's descriptions of food, which frequently had me drooling, especially while I'm here holed up in rural Japan, lamenting over yet ...more
Trixie Jack
I normally would never think of picking up a novel written by a tv show host, but I have a lot of respect for Anthony Bourdain and enjoy his non-fiction pieces, so I thought I'd give it a whirl. I'm glad I did. It's rare enough to find a multi-talented artist, but that's exactly what Bourdain is proving himself to be. Add fiction writing to his growing repertoire of skills.
"Bone in the Throat" is a divertingly fun romp through Tony's New York--dark, gritty, often desperate, but with a distinctiv

L’histoire se déroule à New-York avec pour personnages principaux des ritals pur jus. Tommy Pagano est un sous-chef passionné qui a malheureusement un oncle, Sally, très envahissant de part sa nature de mafioso. Jeune, Tommy a décidé de ne pas tomber comme sa famille dans les règlements de comptes de clans. Pour cela, il a misé sur sa passion : la cuisine. Néanmoins Sally fait tout pour le maintenir dans le milieu. Sally est un mafieux de pacotille, qui n’
Kevin Rubin
"Bone in the Throat" was wildly entertaining. A mafia, gangster crime first novel by celebrity chef, Anthony Bourdain.

Lots of murder, beatings, cooking and description of food scattered throughout.

The main character, Tommy, is the sous-chef at The Dreadnaught, a restaurant run by a a criminal, Harvey being used by the FBI to trap some local gangsters. Tommy's uncle, Sally, is the local gangster who collects money from Harvey and who got Tommy the job there. However, Tommy really does have passio
Amanda Ching
So here's the thing. I was gonna just slap it in my finished list and give it some stars until I realised that I wasn't sure HOW many stars to give it. And that started a whole barrage of questions, so I think I'll just talk out loud here.

Of course I liked the book. It has all the things I love: murder, swearing, the mob, everyday people just being people, people who smoke, people who casually drink, people who casually do drugs, food porn, real porn, and unflinchingly real descriptions of mund
Got this book on recommendation from my cousin, and while I like watching Anthony Bourdain on TV, I'm not sold on him as an author. Perhaps it was the subject matter, the New York Mafia and its involvement in the restaurant business, but the book never really brought me in. It started promisingly, with a scene in the coroner's office after another floater was pulled out of the water with clear evidence of it being a mob hit, but it took until nearly the end of the book before the scene connected ...more
I knew going into this book that Tony Bourdain was a pretty good writer, having already digested Kitchen Confidential and Nasty Bits.

The most amazing thing about this book was the level with which I found myself really caring about the characters. In particular, the chef Michael and his sous chef Tommy. Watching Michael wrestle with his heroin addiction and his desire to turn his life around was very moving. I am sure this was partly biographical, as Bourdain himself suffered from the same issue
On the one hand, this novel reads like a caricature of The Godfather, like the fantasy of someone who has watched one too many Martin Scorsese movies. On the other hand, it is full of action, ribald dialogue, and asides about food that only a master chef could deliver. Not great literature--in that regard Bourdain is to Mario Puzo what Krispy Kreme is to fine French pastry, but you gotta admit, sometimes you'd really rather have a damned doughnut.
Nash Nordin
Book Review: Bone in the Throat@ai-books

like Anthony Bourdain as a chef and I like his TV shows. I got this book because I was curious to know how Bourdain would write a fiction. Besides, I always love a culinary/food related mystery/crime/thriller books.

However, I’m sorry to say that I was greatly disappointed with this book. The pace is slow, the dialogue is poor and boring and the characters are poorly constructed. I had a hard time keeping track of what’s going on and who the characters ar
My favourite parts of this were the parts about the cooking, unsurprisingly. I think much of it was meant to be funny, but on the whole it was not my sort of humour -- the only part that made me laugh was (view spoiler) Bourdain is such an excellent writer in his own voice; I think he might someday write a very good nove ...more
Unfortunately, this novel had too many characters. The main one(s) were not really developed effectively. I struggled to root for anyone. I knew that I was mean to root for the chef and the sous chef, but I just couldn't.

However, there is an excellent moment with a meat slicer that I found fun!

To be fair, this isn't my usual fare; I may be ill-equipped to judge.
Larry Johnson
I decided to read this because I like Anthony's shows and really enjoyed "Kitchen Confidential." It's a crime novel and quite possibly my first to read in that genre. I won't say I couldn't put it down but it definitely was readable enough that I was able to finish it and enjoyed it quite a bit. I'll definitely try more of his fiction.
While I really enjoy Anthony Bourdain's show on CNN, I do not really enjoy his books. I have read a couple and feel like I plodded along, being a loyal fan, but now I have to get on with my life and read something that really engages me. But I am looking forward to his new adventures on TV.
Steve Turtell
This was a lot of fun, especially since I've lived in Little Italy, on Elizabeth Street for over thirty-five years and I worked in kitchens for nearly ten. I could picture every location and the characters were familiar from around the neighborhood. But the real pleasure was seeing how well Bourdain did on his first time out as a novelist--a full five years before his wonderful Kitchen Confidential. He's one of my favorite food writers--even though you have to put up with his fondness for trash ...more
I must have watched too much of No Reservations. Throughout this book, it was like Bourdain telling me a story. It's his voice I hear, loud and clear. To me it was enjoyable. To others I'm not so sure.

Heard that this story will be made into a movie, but instead of being set in NY, it'll be in London. Dunno how I feel about that.
This "novel of death and digestion" (to quote from the dust jacket) delivers what it promises: murder in a culinary setting. The story is both gory and brutal, but so is the subject matter: Mafia control of the restaurant industry. The story focuses intently on the use of drugs and alcohol but these are (according to Bourdain's non-fiction books) the daily realities of restaurant life. The book is both profane and obscene but so is the author, if one believes the self-drawn caricature by which h ...more
Not. Bad.

Tried to read this once before, but the author's voice and repetitive cadence kept getting into my head. If anything, that's proof that I need to watch less TV. Also, the way food and kitchens come in to play right off the bat, and the way the food is described in scenes where it's not even important made it hard for me to take this book seriously at first. At much as I like Tony, I kept thinking "Your a chef! I GET it!"

Anyway, today was jury duty and I took this in with me, and before

I like Anthony Bourdain. I like by-the-numbers crime fiction with a bit of a spin. By the end of this book I was fairly happy with it (hence the 3 stars). While I was actually reading it, however...
I read another Goodreads review that started with 'Librus Interruptus' and went on to tell the story of a man who read the first two thirds of this book, then lost the book out of his pocket on a motorbike ride. He never tried to find another copy, thus explaining his opinion of the book.
I spent a g
I found this a surprise. Most novels I read by famous people mostly leave something to be desired to say it politely, but I have to day this book was a solid four stars. Anthony Bourdain can write crime fiction. I'm looking forward to catching the next novel.
At first I thought, "Bourdain, shut up already with your food prep porn... " but after awhile it's what starts to make you relate to the character. In a movie, this might come of faster and at the same time you're seeing other parts of the plot. It really started to capture me.

Without knowing Tony, I might not have gotten past the dust jacket, nor the first few chapters. But I'm really glad I did. It transported me right into the mind of a chef. Surprisingly easy to read and enjoyable, you just
A dir la verità, mi aspettavo di più. Mi sono piaciuti i personaggi, lo chef è meraviglioso, e il modo di rappresentare i rapporti in cucina è straordinario, ma non ci si poteva aspettare di meno da un autore lui stesso cuoco. Non mi ha dato fastidio la parlata gergale e volgare dei mafiosi nè le descrizioni accurate delle preparazioni dei piatti, anche se il mio livello di inglese non mi fa apprezzare pienamente le sue finezze, ma il senso l'incompiutezza di questo romanzo. La fine è buttata lì ...more
Becki Iverson
I've always been an Anthony Bourdain fan, but to be honest this book blew me away. It is a tightly written crime novel, and one that really deserves more credit than it's received.

Bourdain is showing himself to be something of a renaissance man; in addition to his chef career, he's an excellent producer, writer, journalist, filmmaker, and more. That this was his first venture from the world of cooking (long before Kitchen Confidential or No Reservations), and was produced at this high quality,
Joan Leicht
I am not really a fan about stories involving the mob. But I enjoyed Anthony Bourdain's book kitchen confidential so I thought I would give this book a try. He may be a chef but this guy can write.
Bourdain's voice is clear and solid, even here in his debut, but the plot was uneven and too neatly wrapped up. It left me wishing it had just a little more substance.
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Anthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo, in addition to the megabestsellers Kitchen Confidential and A Cook’s Tour.
His work has appeared in the New York Times and the New Yorker, and he is a contributing authority for Food Arts magazine. He is the host of the popular television show No Reservations.
More about Anthony Bourdain...
Kitchen Confidential: Adventures in the Culinary Underbelly Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook A Cook's Tour: Global Adventures in Extreme Cuisines The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

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