Kitchen Confidential Audible Audiobook – Unabridged
Bloomsbury presents Kitchen Confidential by Anthony Bourdain, read by Anthony Bourdain.
After 25 years of 'sex, drugs, bad behaviour and haute cuisine', Chef and novelist Anthony Bourdain 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.
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|Listening Length||8 hours and 19 minutes|
|Whispersync for Voice||Ready|
|Audible.com.au Release Date||30 April 2020|
|Publisher||Bloomsbury Publishing Plc|
|Best Sellers Rank|| 335 in Audible Books & Originals (See Top 100 in Audible Books & Originals) |
1 in Biographies of Culinary Professionals (Books)
1 in Biographies of Culinary Professionals (Audible Books & Originals)
38 in Memoirs (Books)
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Top reviews from Australia
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Now it's 2017, what this book does show, though, is how our relationship with food has changed in the last 15 years. This book describes the craziness of the pass, for example, which I can understand must have been mythical back in the heady days of the year 2000, but with countless TV shows, books and magazines all devoted to "running a kitchen" now, it kind of seems almost quaint. The pride he takes in doing it well is undermined by our understanding that anyone can do it if they're willing to follow their "food dream". (Masterchef and My Kitchen Rules in Australia have a lot to be blamed for. Every bottom-feeder now knows you can't 'plate up' without ensuring something 'brings it all together').
It’s shock value is of course part of Bourdain’s charm, overcoming the debauchery described with genuine honesty and a true love of food and the culinary arts.
A book for the true cooks, aficionados, aspiring chefs and of course the army of despicable eaters and cravers of simply wonderful, fresh ingredients, handled with a masters stroke to produce a lip smacking great feast!
Top reviews from other countries
The book fires along at great pace through his life starting from a brief look at his childhood and some of his formulative inspirations, interspersed with foodie bits, all the way through his early cooking years in Provincetown and what became a very chequered career filled with full on substance fuelled misadventures. Dealing with life on the fringes he stumbles from one mad job\situation to the next as he struggles with his inner demons and various addictions. Carving up a reputation as a force to be reckoned with he crashes his way through the new york culinary scene leaving a trail of destruction in his wake think Fear And Loathing and your on the right tracks.
What I find most appealing about this book is how he comes across as having a lot of depth of personality and is able throughout to be reflective, understanding on a deeper level his potential, regularly defacing his own bad behaviour showing growth and understanding of his flaws despite being hopelessly bound by them as many of us are, (speaking personally). He is great at describing time and place making this reader feel and sense the energy of the life. He meets some fascinating, darkly charming characters with lots of funny, wicked moments and tales. Even though I have no doubht he made a lot of mistakes and upset a few people on route. I didnt have him down as a bad or malicious person at any stage, he did what was necessary to survive in a difficult business and survive he did with gusto! This versatility is perhaps one of his greatest strengths, his ability to adapt and keep rolling on. I found him also to show a deeper understanding of the human condition, what makes us all tick or motivations and drives, out of this awareness comes a kindness and sense of humility that I found appealing in his character. All in all a very entertaining book!
Set out in menu terms, we are taken on a journey from starter to desserts and coffee through the life of a child who discovers a love for food to a seasoned chef in the heart of New York City. There is nothing too indecent to be described by Bourdain, whether it’s why not to eat a Monday fish special in a restaurant, to the drug-addled life of a mercenary chef. This is a large part of the appeal. We are not seeing the dreamy make-believe world of TV cooking here, we are being shown a glimpse behind the curtain of what it really means to earn your stripes in a professional kitchen.
The only real fault I could find is that there is a fair bit of jumping around on the ‘menu’. What starts as a fairly easy to follow chronological tale of becoming a chef suddenly and without warning starts to take detours. Now I’m not saying the detours are unwelcome but they certainly feel out of place. Things like a day in the life of a chef and the equipment that is worth buying for a home cook are spotted in the middle of otherwise fairly anecdotal parts of the book, but I can’t help but feel may have been more cleverly grouped together or served more as a palate cleanser between menu items.
This is essential reading for those who love an episode of Kitchen Nightmares or who work in the profession, even just for those who love a good tale of debauchery told through neo-gonzo journalism. If you want a true, honest account of what it’s like to work in the world of professional cuisine, you really need look no further than Kitchen Confidential.
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