Screen LibraryKitchen confidential : adventures in the culinary underbelly /
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine - now with all-new, never-before-published material.
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| Main Authors: | |
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| Published: |
Harper Perennial,
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| Publisher Address: | [New York] : |
| Publication Dates: | 2007. |
| Literature type: | Book |
| Language: | English |
| Edition: | Updated edition |
| Subjects: | |
| Summary: |
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine - now with all-new, never-before-published material. |
| Item Description: |
"An Ecco Book" "First [edition] published in 2000 by Bloomsbury USA." -- Verso. Additional paging [22 pages] following text consists of "P.S. insights, interviews & more..." with information about Bourdain; an interview with him, and an article from The London Observer recommending eateries in New York. |
| Carrier Form: | xviii, 312, 22 pages ; 21 cm |
| ISBN: |
9780060899226 0060899220 |
| Index Number: | TX649 |
| CLC: | K837.128.9 |
| Call Number: | K837.128.9/B768-2/ Updated ed. |
| Contents: | Appetizer. A note from the chef. First course. Food is good ; Food is sex ; Food is pain ; Inside the CIA ; The return of the mal carne -- Second course. Who cooks? ; From our kitchen to your table ; How to cook like the pros ; Owner's syndrome and other medical anomalies ; Bigfoot -- Third Course. I make my bones ; The happy time ; Chef of the future! ; Apocalypse now ; The wilderness years ; What I know about meat ; Pino noir : Tuscan interlude -- Dessert. A day in the life ; Sous-chef ; The level of discourse ; Other bodies ; Adam real-last-name-unknown ; Department of human resources -- |