21 results for "Kitchen Confidential book" between $5.00 and $25.00

The paperback Kitchen Confidential book gives you a rare glimpse into what goes into those fancy gourmet dinners served in the best restaurants. Written by Anthony Bourdain, who stars in the lively TV show No Reservations, brings his quirky profanity-laced wit to the book subtitled Adventures in the Culinary Underbelly, as he exposes what goes into creating those fancy meals. The Anthony Bourdain book makes no apologies as it pokes fun at the restaurant industry. In the Kitchen Confidential book...

"In a style partaking of Hunter S. Thompson, Iggy Pop and a little Jonathan Swift, Bourdain gleefully rips through the scenery to reveal private backstage horrors little dreamed of by the trusting public....You may find this revolting. I think the guy is hysterical. He's also, beneath it all, devoted to good food and the very difficult life that goes with cooking it professionally." - New York Times Book Review

Description Table of Contents Author Bios Anthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo. He is the executive chef at Brasserie Les Halles in New York.Now in paperback, New York chef Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir and expose. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Includes a new Preface...

Pages: 288, Edition: 1, Hardcover, Bloomsbury USA

Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for...

"Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks...

Bloomsbury Pub Plc USA 2000 (Binding: Hard Cover Jacket: Very Good) First edition. DJ present. Very Good Warehoused - call/e-mail for in-store pickup.

Edition: Unabridged, Audio CD, Random House Audio

The definitive up-to-date, full-color guide to fresh fruits and vegetables With burgeoning farmers’ markets and greengrocers, enhanced produce sections in supermarkets, and increased interest in regional ingredients and organic fruits and vegetables, consumers and professionals alike are hungry for information. Drawing on the resources and expertise of the respected Melissa’s World Variety Produce company, this book explains how to choose, eat, and cook common produce, as well as exotic fruits and...

Pages: 400, Edition: Special, Paperback, Rba Libros

In the tradition of Kitchen Confidential, a revealing and entertaining insider’s tour through top restaurant kitchens, told from the unique perspective of a critically acclaimed pastry chef. Spiced is Dalia Jurgensen’s memoir of leaving her office job and pursuing her dream of becoming a chef. Eventually landing the job of pastry chef for a three-star New York restaurant, she recounts with endearing candor the dry cakes and burned pots of her early internships, and the sweat, sheer determination...