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Dirty Dishes

3.3 of 5 stars 3.30  ·  rating details  ·  46 ratings  ·  10 reviews
Everyone has an opinion about Pino Luongo. To Tony Bourdain, he was the notorious Pino Noir, the shadowy kingpin of a restaurant empire. To Manhattanites, he was either the savior or the scourge of the city's dining scene. To the many fans of his cookbooks, he was the herald of Tuscan cuisine.In "Dirty Dishes, "Luongo emerges to tell his side of the story. And it's quite a ...more
ebook, 272 pages
Published July 1st 2009 by Bloomsbury Publishing PLC (first published December 23rd 2008)
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Community Reviews

(showing 1-30 of 145)
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Hey, I'm a sucker for books about chefs. This is a fun read about a crazy Italian who came to the US in his 20's, unable to speak a word of English. Eight years later he's got restaurants in NYC and the Hamptons, both perpetually overbooked and overrun with celebs. The decadence of it all, of course, leads to his downfall. But it's also about the food, and the descriptions of his native cuisine leave me seeing, smelling and desiring this fare.
A chef with a very large ego. A few parts were interesting, but there was so much more I wanted to know.
Mary Davis
Non fiction about a restaurateur in NYC: Motivational and Inspirational
Somewhat entertaining, but I'm sort of sorry I started. He's cocky - evidently he invented EVERYTHING related to Italian restaurants in the US. Way to go, Pino.

I'm having a hard time finishing it.
Interesting book about my favorite subject -food. Slow starting but an interesting story once you get into the book. Makes you want to go to new york and eat tuscan food.
Margaret Sankey
More research for the Food Class: Are all celebrity chefs blowhard jerks, or just the ones who fell compelled to write memoirs?
Despite his enormous ego, Pino Luongo is able to give a good account about running a restaurant and being successful in New York.
May 26, 2009 Eileen rated it 2 of 5 stars  ·  review of another edition
Recommends it for: Althea
Very readable, behind the scenes look at a big restaurateur in NYC.
some heartfelt stories showing why he loves the industry
Mar 18, 2009 Robin marked it as to-read  ·  review of another edition
More food! How can I resist?
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