Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Unavailable
    Kitchen Confidential: Adventures in the Culinary Underbelly
    Unavailable
    Kitchen Confidential: Adventures in the Culinary Underbelly
    Unavailable
    Kitchen Confidential: Adventures in the Culinary Underbelly
    Audiobook8 hours

    Kitchen Confidential: Adventures in the Culinary Underbelly

    Published by Penguin Random House Audio

    4/5

    ()

    Currently unavailable

    Currently unavailable

    About this audiobook

    When Chef Anthony Bourdain wrote "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door. In Kitchen Confidential, he expanded the appetizer into a deliciously funny, delectably shocking banquet that lays out his twenty-five years of sex, drugs, and haute cuisine.

    From his first oyster in Gironda to the kitchen of the Rainbow Room atop Rockefeller Center, from the restaurants of Tokyo to the drug dealers of the East Village, from the mobsters to the rats, Bourdain's brilliantly written and wonderfully read, wild-but-true tales make the belly ache with laughter.


    From the Compact Disc edition.
    LanguageEnglish
    PublisherPenguin Random House Audio
    Release dateFeb 7, 2001
    ISBN9780375417726
    Unavailable
    Kitchen Confidential: Adventures in the Culinary Underbelly

    Related to Kitchen Confidential

    Related audiobooks

    Industries For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Fjord Explorer

      Jan 15, 2019

      Fjord Explorer
      2 min read

    • Article

      Havenfall

      Feb 26, 2020

      RELEASED 3 MARCH 304 pages | Paperback/ebook Author Sara Holland Publisher Bloomsbury Adolescence is hard enough at the best of times, but throw in a murdered brother, a mother on death row and a high school full of bullies that really don’t apprecia

      1 min read

    • Article

      Empire Of Pain Review: The Sacklers, Opioids And The Sickening Of America

      Apr 18, 2021

      By 2016, opioids had torn a piece out of Appalachia and the rust belt. The deep drop in life expectancy among white Americans without four-year degrees would no longer be ignored. OxyContin, Purdue Pharma’s highly addictive painkiller, helped elect D

      3 min read

    • Article

      The Humanity of Being Freakish: The Millions Interviews Kevin Wilson

      Nov 15, 2019

      The goal is that my sons, Griff and Patch, eventually don’t need me anymore. But I can’t reconcile that yet. So, again, I write about that anxiety. The post The Humanity of Being Freakish: The Millions Interviews Kevin Wilson appeared first on The Mi

      7 min read

    • Article

      Beth Macy

      Sep 17, 2018

      The best-selling author on dope sickness, the opioid addict next door and holding drug companies accountable

      2 min read

    • Article

      John Krasinski

      Feb 7, 2020

      John Krasinski
      14 min read

    • Article

      Some People Just Don't Matter Much

      May 8, 2019

      There are people who do not matter much. That's a painful truth, starkly at odds with our Jeffersonian creed and national mythology. But it is a truth, nevertheless, one frequently proven in actions if denied in words. In this country, by dint of rac

      2 min read

    • Article

      Will This Be The Last Time Americans Dominate The Olympics?

      Jun 8, 2021

      The story goes back a ways, back to the mid-1980s, when Michael Johnson was still in high school. The famous sprinter was years away from winning gold medals at three consecutive Summer Olympics. He wasn’t yet known for those glittering golden spikes

      7 min read

    • Article

      What We Know About The 17 Missionaries Kidnapped In Haiti By A Notorious Gang

      Oct 19, 2021

      Sixteen members of Ohio-based Christian Aid Ministries are U.S. citizens, including 5 children. The 400 Mawazo gang that took the group specializes in mass kidnappings and seeks a $17 million ransom.

      1 min read

    • Article

      Anthony Bourdain, World-traveling Chef And TV Star, Dies At 61 In Apparent Suicide

      Jun 8, 2018

      Anthony Bourdain, a celebrity chef, author and TV host who traveled the world to explore the nexus of food and culture, died Friday in an apparent suicide, according to CNN. He was 61. "It is with extraordinary sadness we can confirm the death of our

      4 min read

    • Article

      ‘I Am Lonely’: Controversial Book Reveals Anthony Bourdain’s Final Days

      Oct 1, 2022

      “God gives us meat, but the devil sends us cooks,” Anthony Bourdain told the Observer two decades ago. He viewed the phrase as a compliment, and considered kitchens second homes for damned souls and “the degraded and the debauched”. At that moment, h

      4 min read

    • Article

      Q&A WITH JEREMIAH TOWER

      Mar 26, 2019

      Q&A WITH JEREMIAH TOWER
      3 min read

    Reviews for Kitchen Confidential

    4/5

    3,263 ratings189 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

    • 4/5
      Talk about a wild ride! According to Anthony Bourdain, life in the culinary world is not for the weak or faint of heart. It is a wild, crazy, high-low, full-speed ahead life!Coming from a family that summer vacationed in Europe, he was exposed to a variety of foods and found that it was heaven. In college he wasn't motivated or even interested and wound up flunking out. Still having a love for food he decided to try his hand at culinary school and becoming a chef.His first real job was a place in Provincetown during summer. He thought he knew it all, but found out he didn't. At that point he really started to learn what working in a kitchen was all about. The hard work, long hours and the crazies that work there.I took my time reading because of the fast pace, but also I had 2 to 3 other books I was reading at the same time. I enjoyed his writing, finding it funny, insane and wanting to read more. I've read two other books he's written; 'Gone Bamboo' and' Typhoid Mary; An Urban Historical.' Both were good. I plan to look for more of his work. I enjoyed his writing, finding it funny, insane and wanting to read more. I've read two other books he's written; 'Gone Bamboo' and' Typhoid Mary; An Urban Historical.' Both were good. I plan to look for more of his work.
    • 4/5
      Unsurprisingly, Bourdain's written voice is just as snarky as his television persona (probably because they're the same, herp derp. I should not be writing reviews when low on sleep). When I was reading this, coworkers wondered if I was interested in cooking/becoming a chef. Nope, not really- I just enjoy reading clever snark, though this was an informative peek behind the kitchen doors. The restaurant business is probably less drug-riddled than his earlier days, but the mad weekend rush is probably still a Thing.

      There's also the irony in lambasting celebrity chefs while becoming one because of this book, but based on Bourdain's AMA I don't think he's changed too much in the transition.
    • 3/5
      Fascinating (but not for sensitive readers).
    • 4/5
      A book that takes the reader into the kitchen of some of New York and some other places and Anthony Bourdain is the tour guide. There are lessons learned about what to order when and what to look for when you go to a restaurant.
    • 4/5
      I liked this more than I should have, due to Bourdain's inherent obnoxiousness. Luckily he's a good storyteller.
    • 4/5
      I enjoyed this book. It was definitely a shocking look into the restaurant business. After reading about Anthony's experiences, I am surprised that anyone wants a career in the culinary arts. The amount of drugs taken, and the sheer number of hours worked each day were beyond belief. Plus all the people he works with seem like jerks.

      As much as I wouldn't want to live his life, reading about it was very interesting. I don't have any problems going back to restaurants, but I may take his advice and not order fish on the weekends.
    • 4/5
      I've been a Bourdain fan for a long time, but was under a misapprehension about his first work on non fiction. Published during the Chuck Palahniuk era, I expected either a memoir of rockstar excess or a 'chef dishes the dirt on dirty kitchen practice' exposé, larded with unappetising details. It is neither. It is a slice from Bourdain's brilliant brain that defies categorisation and delivers as many gems of practical philosophy as it does laughs. Part memoir, part travelogue, part collection of essays, Kitchen Confidential lacks a solid unifying structure (its genesis as magazine articles is clear), but this does nothing to hamper Bourdain's ebullience or his ability to craft winning prose.
    • 5/5
      Brilliant on HR.
    • 4/5
      This is the third or fourth chef memoir that I have read. There is a certain sameness to their stories. This one was interesting, but it's probably my last.
    • 5/5
      Wow! I was blown away by this book. I never really followed the life or the television programs of chef Anthony Bourdain, but rather listened to my husband talk about him. All of a sudden, there was nolonger an Anthony Bourdain as he ended his life by suicide. That week, by coincidence this book showed up in my Little Free Library so I thought I'd learn about this man. I was truly taken in by his larger-than-life personality, his history of alcoholsim and drug abuse (including heroine abuse), his profane and incredibly funny way of talking. All of this shines through in this book, but even more. His book tells not only of his great love of what he did for a living but how others should conduct themselves if they, too, want to be part of teh restaurant scene. My favorite part of the book was near the end when Bourdain takes his firt trip to Tokyo, Japan. I loved reading about his experiences there as I've learned much about Tokyo from listening to my own son talk about his own travel experiences in Tokyo. It felt like a familiar stomping ground. The only thing I did not like about this book was the knwoledge that I can never get to see the living Bourdain any more, just this author on film. So sad, and too bad. This is great book. Read it. Enjoy it!
    • 5/5
      A memorable, hard hitting look into the life of a cook both inside and outside the kitchens of fine-dining restaurants.
    • 3/5
      Shocking? Kinda. Informative? Kinda. Extremely profane? Definitely.

      I don't consider myself prudish, but I just felt a little bit icky after reading this book, like some of the filth and depravity had been just a little too much.

      On the positive side, I generally like Bourdain's narrative voice, and he's certainly had some experiences that I could never have imagined.

      I do think it's probably an extremely important read for anyone aspiring to be a chef, as Bourdain is very no-holds-barred in his description of the job and the lifestyle it seems to entail.

      Also... I just have to say, kudos to his wife. She's rarely mentioned in the book, but knowing she was by his side through this entire thing is pretty amazing. That, maybe more than anything else, definitely impressed me -- although as I said, it was definitely tangential to the book's subject matter.
    • 4/5
      Kitchen Confidential describes with detail and humor what it was like to work in a kitchen in the 70s, 80s and 90s - back breaking work and long hours, bad language and behavior in a mostly men's world, non whites learning the trade from the bottom up and easy to score drugs. Bourdain attended the Culinary Institute of America, one of the best cooking schools in the country, but did not follow the path that he advises future cooks to take. Rather pay his dues and go to work for the finest kitchens to learn the trade, Bourdain chose to work in mediocre and some very bad kitchens and learn through trial and error. At the writing of Kitchen Confidential in 2000, Bourdain has kicked his drug habit and is a chef at Brasserie Les Halles, a well respected bistro style restaurant in New York City.
    • 5/5
      I'm sad I waited until after his death to read this wonderful culinary memoir. I was hooked from page one, this was an amazing and impossible to put down book. Bourdain pulls back the curtain on what is really happening in kitchens and it's fascinating, scary, and very exciting. It's not all fun and games, it takes dedication, thick skin (physically and emotionally), endurance, and skill. Filled not only with his journey into the culinary belly of the world, this memoir also dishes on what days to order meats and seafoods, how to tell if a restaurant deserves your business and many other useful tidbits that I would never have known in a million years. He is also very real about his vices, addictions, and drugs found in virtually all restaurants of the world. Superbly written, witty, and engaging this memoir is not just for foodies, it's for everyone. Sad we lost such a great personality, but his voice will live on through his books and on his shows.
    • 4/5
      An engrossing tale of what it is like to work in doomed restaurants. Anthony Bourdain, who's writing style could make a story about the phonebook interesting, describes working in doomed restaurants, (for high pay), and his sociopathic co-workers.Most of the restaurants are already a train wreck when he arrives. Others are just dying a slow, sad death, as was the case with the restaurant Tom H. Encouraged by friends and family, due to their knack for throwing wonderful, and creative dinner parties, Tom and Fred opened their restaurant to wild acclaim. The novelty wore-off, expenses soared, and the crowds disappeared. These "lovely, warm-hearted, and funny older guys" must have lost everything. Anthony exited before the final curtain.
    • 3/5
      An interesting hodgepodge autobiographical whirlwind of a tour to the early career of Anthony Bourdain. A bit too long and repetitive. I'd recommend reading the first half and then bits and pieces from the second half. Yet a real eyeopener on the artist / craftsman aspect of being a chef.
    • 1/5
      There aren't many books I can't finish but this was one of them. Obviously my tastes don't agree with the many people who put it on the NY Times Bestseller list. I chucked it before page 100 since it did not have much in it about being a chef. Having had to work in kitchens as a teenager, it brought back all of the sexism, harassment and mysogeny that conceited chefs and others perpetrate on waitresses and kitchen help, most of whom are there because they need the paycheck. Bourdain seems to suggest that the women who work in kitchens are just other pieces of meat as he insinusates this a few times. There is an interview in the back and on page 9 Anthony Bourdain sums up his aspirations in life - "My roommates wanted me to start paying rent. And then I looked at cooks and they were getting more pussy and better drugs and more liquor- It was that simple."In short, he is not my candidate to be an excellent role model for aspiring chefs or a wonderful human being. I did appreciate his advice to only use fresh spices and apparently that was his intention, to spice the book up so it would get to the NY Times Bestseller list. It looks like he succeeded.
    • 4/5
      Bourdain's irreverence and colorful language make this a fun read. He's more well spoken than one would expect from a degenerate of his caliber.
    • 4/5
      Very good book, especially since I worked in the industry years ago. So many of the stories he tells are similar to many people that work in restaurant field, just with different names or a slightly different twist to them. It is a look into what actually happens behind the scene when you eat out and the timing and choreography that often is required to make everything run smooth. I enjoyed my time in the business and while Tony's book made me recall fondly some of my own memories, he is also very truthful on a number of issues that simply make you want to pull your hair out before jumping off of a bridge. Everyone I know that worked in the field has fond memories but also had nightmares of things going on from time to time. What a crazy business.
    • 4/5
      I have a militant, sometimes vicious disdain for food, as a banal time-sink, an enormous waste of human life, money, and effort. But I love obsessive subcultures. So, Jiro Dreams of Sushi, Poppy Z. Brite's Liquor, and Anthony Bourdain's Kitchen Confidential. I still don't give a shit about food, but I can appreciate nerds talking at length about their passions.
    • 4/5
      The machismo was nearly unbearable, but all in all, a fun read.
    • 5/5
      Anthony Bourdain is what I would consider a "blue collar" Celebrity Chef. His TV shows always find the interesting places and interesting foods. He's now more of a travel writer, than a cook (in my opinion). This is his memoirs of his early days as a novice cook and top Chef. A tale of long days, copious amounts of drugs and alcohol and great food. Its also good look into what it takes to run a high-end restaurant. Some key takeaways for me were, don't eat fish on Sunday, don't be surprised that your bread bowl contains recycled bread from other plates, and brunch hollandaise is probably made from left over butter. I listened to this on audio. Bourdain narrated it himself. He has a great speaking voice, and it definitely adds to the enjoyment of this book. Whether or not you are a foodie, I highly recommend this book9/10
    • 4/5
      Engaging story and writing for sure. Bourdain is puting together a very respectable body of work with book and travel-cooking shows putting his philosophy out there for the world to see while he lives.
    • 5/5
      Rip mr.bourdain. Your words will last forever. Thanks for this telling adventure
    • 4/5
      Mostly amusing. An account of The Life. A bit too much fake swashbuckling and the character portraits were awful. However the world was new to me and I found it interesting.
    • 3/5
      It's ok it has potential to be a good book.
    • 5/5
      I miss this brilliant and honest chef tremendously. It’s great to hear him tell his story like no one else can.
    • 5/5
      Considering going into the restaurant life now. Really this book will inspire you in everyway...I took a trip down to wholefoods just because I started salivating as he talked about the bread maker.
    • 5/5
      Really loved this! Great, easy listen, a must if you like Bourdain!
    • 5/5
      God I love (loved) this man. His narration is as awesome as you would imagine. Peace out Tony.