Beginning with a boyhood introduction to his first raw oyster, a "glistening, vaguely sexual-looking object, still dripping and nearly alive,' and navigating through soaring heights and devastating lows of a career simultaneously fueled and marred by drugs and alcohol, Bourdain's constant companions, this memoir not only tracks the coming of age of a now-celebrity chef with his own Food Channel series, but it maps the restaurants and kitchens that came and went during Bourdain's formative cooking years.
Though he is currently a highly-regarded executive chef at Brasserie Les Halles, Bourdain's early years were spent ricocheting from one failure to another, particularly during the period he refers to as "the wilderness years."
Despite a total immersion approach to drugs and debauchery, Bourdain maintains his love of food and a passion for his work throughout. He is a purist with an ironclad work ethic, an ironically common badge of the addict. Bourdain's prose is peppered with profanity and he frequently refers to his customers as "rubes" and those who exist outside the restaurant industry, "civilians." His approach to writing is the same as his approach to food: clear, concise, and lacking in ephemeral B.S. He is, in short, a pleasure to read - or to listen to, as in this case.
Pick up a copy of this book. If you spend any amount of time in New York City restaurants, Kitchen Confidential is a must-read. If you've spent any time working in the culinary arts, Kitchen Confidential is a must-read. For anyone else, Kitchen Confidential will be one of the fastest and sharpest works of memoir that you'll ever have the pleasure of digesting.
This book was rented from www.simplyaudiobooks.com.