Anthony Bourdain Omnibus: Kitchen Confidential and A Cook's Tour

by Anthony Bourdain

Kitchen Confidential: Adventures in the Culinary Underbelly After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny. A Cook's Tour: In Search of the Perfect Meal Bourdain sets off to eat his way around the world. But this was never going to be a conventional culinary tour. He heads to Saigon where he eats the still-beating heart of a live cobra, and travels into Khmer Rouge territory to find the rumoured Wild West of Cambodia. He also dines with gangsters in Russia, finds a medieval pig slaughter and feast in Portugal, and returns to the fishing village where he first ate oysters as a child. Written with his inimitable machismo and humour, this is an adventure story sure to give you indigestion.

Genres: Nonfiction, Food, Biography, Cooking, Memoir, Travel, Cookbooks

608 pages, Paperback

First published January 1, 2004

About the author

Anthony Michael Bourdain was an American celebrity chef, author, and travel documentarian. He starred in programs focusing on the exploration of international culture, cuisine, and the human condition.
Bourdain was a 1978 graduate of The Culinary Institute of America and a veteran of many professional kitchens during his career, which included several years spent as an executive chef at Brasserie Les Halles, in Manhattan. He first became known for his bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly (2000).

Bourdain's first food and world-travel television show A Cook's Tour ran for 35 episodes on the Food Network in 2002 and 2003. In 2005, he began hosting the Travel Channel's culinary and cultural adventure programs Anthony Bourdain: No Reservations (2005–2012) and The Layover (2011–2013). In 2013, he began a three-season run as a judge on The Taste and consequently switched his travelogue programming to CNN to host Anthony Bourdain: Parts Unknown. Although best known for his culinary writings and television presentations, along with several books on food and cooking and travel adventures, Bourdain also wrote both fiction and historical nonfiction.

Reviews

[Benjamin DeHaven · Rating 3 out of 5]

I feel like an author should never apologize. This book seemed to start with a lot of fear, but it was strange to hear his voice almost narrating the book in my mind. His writing in my opinion is sharp and after all the "they wouldn't want you to hear" BS it finally took off and was a great look into one man's perspective of a unique career. If you ever spent a day in a kitchen or working in a restaurant its a unique perspective, and might make you feel better about getting loose in the walk in. Overall I enjoyed the book and could see the ease of transition to his television shows. It was a decent fast read, but drug on in my opinion and even had a Dennis Miller kind of feel at times. (or maybe my vocabulary isn't as decent as I thought). I wouldn't read it again, but I would suggest it as a fun insightful read maybe between the lunch and dinner rush. I was hoping for a little more edge. Although as a character and a writer-I just really like this guy.

[Richard · Rating 4 out of 5]

4.5

Great to get into the mind of this adventurous chef who I have followed previously via tv shows. The mind-opening views and stories from behind-the-scenes in the industry is just wow. Loved following his story especially the Japan trips and ripping into the vegetarians.

Didn't like how the chapters slightly jumped around and sometimes I would be confused by something, only to have it explained in a later chapter but apart from that was an awesome read.

[Anna Schrijver · Rating 5 out of 5]

never expected to love this so much but unfortunately I enjoyed every page of both books.. and I am also in love with him now. even though we would have never worked out because he despises vegetarians. his attitude, wit, and humor combined with his honestly incredible story-telling abilities make you wanna leave everything behind to go and cook or try food with him (if he was still alive). some of his opinions are controversial and somehow make you wanna hate him but also date him?

if you are at all into food and/or into hot sexy chefs, trust me and read both books. might just not attend my master’s and open a restaurant instead.

[Ali Cooper]

LOVED THIS

[Alice]

read this book, or watch the show, it doesn't matter. his attitude towards food, travel, life, humanity is so beautiful.

[Maria Aenlle · Rating 4 out of 5]

I enjoyed most of it. At times I got a little tired of the description of each kitchen in which he worked and skipped through some of the material. It was interesting to see what happens behind the scenes. I also appreciated his sense of humor and his tips regarding when to order what in a restaurant and what knives and pans to use in one's kitchen.

[Stevenson Joshua Hill · Rating 3 out of 5]

Entertaining and Sad but true. Been there done that. I worked as sous chef for CIA trained American and violently prejudiced Swiss trained chefs. It is all pretty true reflection of what really happens in the kitchen. I saw the Greenbrier and Churchill Downs back of house first hand. Why I went to business school!

[Elisabeth · Rating 5 out of 5]

Very enjoyable, easy read. I like 'Kitchen Confidential' better though as I have watched all of his A cooks tour/no reservation and the latter part of the book is just like the series (except for some behind the scenes bits)

[Jade · Rating 5 out of 5]

Times have DEFINITELY changed since the 80s.} hella. I’ll never forget the day I picked up this book. Down in the city by myself, I will remember the time and this book to be a monument of independence as it’s one of the first books I really chose myself to add and dwell on. This book definitely did not disappoint to lack character.
Anthony has such a strong voice and his own district way of turning anything into a sort of story, whether that’s his own experiences or others perspectives and their environments. He’s respectful about every approach and option he has in a negative, positive, or funky way, I feel as if I have the exact same option he has by the time I’ve finished reading.
I know that the carbonisation of any meat would send me to the bottom of the kitchens underbelly. And secretly chefs do also dislike vegans - and that they should live a little. His humorous remarks and how he tends to approach more controversial topics tread into much detail, and you feel like an expert by the end of the ornamented rant.
He’s a philosopher. His words left me wanting more as I left my own annotations next to several random words just as he did on this book - around eight years later after the first release of kitchen confidential. Half way through this book I wrote this entry =
(altered) nobody in Provincetown had ever seen anything like it, what Anthony Bourdain brought to the table. Realisations like these were the basis to what philosophy’s and values I picked out of this book.

E.g unfamiliarity is scary but there’s so much opertunity to be claimed by this.
To actually talk about this book, the book taught me about the fundamentals of how a kitchen works. The behinds of cooks(quite literally) and the influence of chef has above it all. While having your own space of sanctuary in the kitchen this book puts attention on all the little things that create a whole. Having your own system in the kitchen is essential; your system in the kitchen is basically a part of your nervous system too. Meant to be untouched by others or else. In the industry you’ll get to meet the most character ever compared to many other kinds of jobs. So many different people, yet all have the same collective understanding of endurance and loyalty of what’s known. He presented himself as vulnerable at times, tough, but sensitive when it came to certain backstory’s. It’s really essential to be able to keep up with the rush of the industry, not just at which the food is being served but the people who are relying on you- Bourdain stresses this a lot. Key takeaways from off the top of my head,
- don’t order fish on Monday in America
- Don’t carbonise your meat
- it’s practice and character in the kitchen
- The culinary arts aren’t for the weak and boring
- no matter what profession your in, make life a literary story

[ his way of words are so ordered and picked from the highest bit of fruit, yet it all sounds like he pulled it out of his asshole and slept onto paper - his literate shit I would pay a lot to head and hear, & philosophies into my own mandala of mind ]

Admittedly I finish the book on audiobook. UNINTENTIONALLY the last chapter. I don’t regret it one bit as I got to hear his own voice in action that made the book come to lifeee. Reading bit by bit, on bus, exploring, or in the city, was a ritual I made so it did pain me a little. I got postpartum depression when I finish this book and immediately bought medium raw trying to fill the hole in my heart. Though it ended, and although the words aren’t right in front of me what I’ve read will always stay with me; from the moment he decided he was to be a chef, during his time observing, and being a chef, and then finally leaving his wisdom scattered all through the book.

Read the book!, 9/10 🍴

[Harmoney Lee · Rating 3 out of 5]

Good stories within the book, even though it jumps around a bit. The narration is hilarious, really just reads in the way he narrates his documentaries. Unfortunately by the end my interest weaned off.

[neutrogena · Rating 5 out of 5]

Honest, entertaining, and funny from beginning to end! Love him

[aj toomer · Rating 4 out of 5]

actually such a fun book yum :p

[jen · Rating 3 out of 5]

such a cool fucking guy. rip

[Georgiana Trandafir · Rating 5 out of 5]

Amazing style: funny, fresh, cynical, unapologetic. Everything I expected in Bourdain and more.
The level of discourse aka cook talk is hilarious and the book is worth your time for the language alone, if not the sensuous and adorable story-telling gift.
Definitely not one for prudes, it made me laugh at almost every page and I would read anything he decides to scribble on paper or otherwise...
Let me just give you a sample:

"The rules can be confusing. Cabrone, for instance, which translates roughly to 'Your
wife/girlfriend is getting fucked by another guy right now-and you're too much of a pussy to do
anything about it' can also mean 'my brother', depending on inflection and tone. The word 'fuck'
is used principally as a comma. 'Suck my dick' means 'Hang on a second' or 'Could you please
wait a moment?' And 'Get your shit together with your fucking meez, or I come back there and
fuck you in the culo' means 'Pardon me, comrade, but I am concerned with your state of
readiness for the coming rush. Is your mise-en-place properly restocked, my brother?'
Pinche wey means 'fucking guy', but can also mean 'you adorable scamp' or 'pal'. But if you use
the word 'pal'-or worse, 'my friend' in my kitchen, it'll make people paranoid. 'My friend' famously
means 'asshole' in the worst and most sincere sense of that word. And start being too nice to a
cook on the line and he might think he's getting canned tomorrow. My vato locos are, like most
line cooks, practitioners of that centuries-old oral tradition in which we-all of us-try to find new
and amusing ways to talk about dick."

[Natasha Nogueda · Rating 3 out of 5]

I feel like an author should never apologize. This book seemed to start with a lot of fear, but it was strange to hear his voice almost narrating the book in my mind. His writing in my opinion is sharp and after all the "they wouldn't want you to hear" BS it finally took off and was a great look into one man's perspective of a unique career. If you ever spent a day in a kitchen or working in a restaurant its a unique perspective, and might make you feel better about getting loose in the walk in. Overall I enjoyed the book and could see the ease of transition to his television shows. It was a decent fast read, but drug on in my opinion and even had a Dennis Miller kind of feel at times. (or maybe my vocabulary isn't as decent as I thought). I wouldn't read it again, but I would suggest it as a fun insightful read maybe between the lunch and dinner rush. I was hoping for a little more edge. Although as a character and a writer-I just really like this guy.

[Vania Stoyanova · Rating 5 out of 5]

Книгата е много забавна, чете се лесно, а Бурдейн е изключително добра компания, пише откровено за живота на готвача, който се оказва, че не е никак лек, дава добри съвети за готвенето и разказва интересни случки, запознава ни с ексцентрични типажи, всичко това на фона на луксозни ресторанти и адски кухни.

Винаги ми е интересно да се доближа до хора, които са открили тяхното си нещо и са отдали цялата си страст, енергия и живот на това нещо, Антъни е един от тези щастливи смелчаци и за мен беше голяма радост да надникна в живота и главата му.
https://knijensviat.wordpress.com/201...

[craige]

Yes I'm actively reading several other books right now, but I needed to read something lighthearted and upbeat this afternoon and this is the best thing I could come up with out of the books on my bookshelf. I'm not sure what that says about me... Anyway, it did keep me entertained for several hours, even though I can hear Tony's voice in my head, in the same style as he narrated No Reservations.

[Matthew · Rating 5 out of 5]

Such a great and captivating book. I started reading this like most people in the last few years after watching so many of his shows. His writing, industry insight and perspectives keep you as hooked as so many of the eccentric cities, beautiful vistas and unique characters that share part in his shows the world over. A must read for lovers of food, culinary missionaries and thrill seekers alike.

[Ashley · Rating 3 out of 5]

Kitchen Confidential is about the experiences of Anthony Bourdain on his way to the top. It details his first kitchen experience, his love of food, drug use, and his many jobs and friends.

I’m not really into memoirs but it was a really good one to choose. It was fun to listen to, I liked hearing him personally talk about and expand on his experiences; something a normal narrator wouldn’t have been able to do.

[LibraryLady · Rating 2 out of 5]

A very raw look behind the scenes of the restaurant industry from someone who's been there. I did enjoy his trip to China, descriptions of the city and people and food he tried there, but overall was not impressed.

[Jimmy · Rating 5 out of 5]

Having worked the front of the house for a few years, I loved how honest and raw this book is. Restaurants are weird places, where the rules of normal life no longer apply. Bourdain captured it perfectly.

[Karen · Rating 4 out of 5]

Good read; I could totally hear his voice telling all the crazy kitchen stories. It made me have a new level of respect for my brother (a chef). I felt it dragged at times with all of the description, but I really enjoyed the Tokyo part at the end.

[Avard · Rating 5 out of 5]

This book is a good review of what happens in the Culinary world, of which I have only been a member of for a year or so. Some of the behavior is lewd and unrefined, but it is just as often visible in many kitchens.

[Emily · Rating 4 out of 5]

As someone who loves food and restaurants, this was a pretty eye opening look at the typical scene. A pretty good, surprising, page-turner, even though Bourdain has an apparent penchant for creating lists that are much longer than necessary.

[Mike Fitzgerald · Rating 3 out of 5]

Would have rated it higher but I had trouble believing his narrative portrayed the normal day in a restaurant. Instead I sensed he was taking a career highlight reel and passing it off las if every day in every restaurant was like this.

[Catherine Smith · Rating 5 out of 5]

Anthony Bourdain's books are a super fun read. He has such a dry wit, and knows no boundaries (pun intended) in his description of his experiences. He is an excellent writer, although I'm sure he doesn't see himself as one, I could not put them down, loved them.

[Lana · Rating 4 out of 5]

It was an entertaining look at one persons experience as a cook.

[Elizabeth]

oh my god, what a selfinvolved asshole.. jeez.

[Amanda · Rating 4 out of 5]

Great prose style and an entertaining authorial voice.

[Susan · Rating 2 out of 5]

There were interesting parts and some information about cooking but overall I found it to self congratulatory and rambling.