Name: Kitchen Confidential: Adventures in the Culinary Underbelly
Price: 999.00 TWD
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Author: Anthony Bourdain
ISBN: 9781582340821

portada Kitchen Confidential: Adventures in the Culinary Underbelly

Kitchen Confidential: Adventures in the Culinary Underbelly

Type

Physical Book

Author

Anthony Bourdain

Publisher

Bloomsbury USA

Language

English

Pages

320

Format

Hardcover

Dimensions

23.9 x 15.5 x 3.0 cm

Weight

0.59 kg.

ISBN

9781582340821

ISBN13

9781582340821

Edition No.

Synopsis "Kitchen Confidential: Adventures in the Culinary Underbelly "

The New York Times bestselling memoir from Anthony Bourdain, the host of Parts Unknown. Kitchen Confidential reveals what Bourdain calls twenty-five years of sex, drugs, bad behavior and haute cuisine. 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 the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop 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. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.

Anthony Bourdain

(Author)

View Author's Page

(New York, 1956 – Alsace, 2018) Head chef with over 30 years of experience. Also, he was a television presenter and American writer. He marked a before and after in the way of seeing haute cuisine with a groundbreaking and unprejudiced vision. Internationally renowned chef, he combined for years his skill behind the stoves with writing and appearances in different media. He also collaborated on numerous occasions with the press, from The New York Times and The Times to Food Arts magazine.

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