A note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
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 note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Insightful, gritty look inside the chaotic culinary world.
Who is this book for?
If you're interested in the raw, unfiltered life behind the kitchen doors, this book is a must-read. Bourdain's candid stories and vivid anecdotes offer a glimpse into the highs and lows of professional cooking, blending humor and grit. It's perfect for food lovers and aspiring chefs alike who want to understand what really happens behind the scenes.
