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Kitchen Confidential

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Tony’s Compass: How Anthony Bourdain Became the Food TV Star of a Generation Our Great Ambassador: In Memory of Anthony Bourdain Parts Known: Anthony Bourdain and the Passage of Time While Living on TV Eating, Talking, and Listening: The Final Season of ‘Anthony Bourdain: Parts Unknown’ I was the Quiet American, the Ugly American, the Hungry Ghost ... searching and searching for whatever came next. I confess I'm a full-blown foodie. I love trying new restaurants, finding new things to eat that I've never had before. That moment, when you take the first bite of a never-before-tried dish and realize you've found a new favorite, it's one of the best feelings in the world. And Anthony Bourdain passionately embodied that. To read about his early days is an honor, and I'm glad I finally got around to it. Martin believes that Bourdain embodies many of the contradictions common to the group of driven male auteurs of his era, men like David Chase of The Sopranos and Simon, whose self-styled machismo and obsession with perceived authenticity could periodically obscure their well-intentioned progressive views.

Even though he does not share a lot from his early childhood and primary family life, except for the notion they traveled frequently, his early life has a veil of melancholy, the veil that grows into the depression of adult age. I'll be right here. Until they drag me off the line. I'm not going anywhere.Oh, Anthony Bourdain. The world lost a great chef and unmatched culinary ambassador the day you died. I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.Bourdain had prominent personality traits that were present from early adolescence. This is how he described himself; Drawing from his experience and pedigree as a seasoned chef in New York City, Anthony Bourdain brings an honest, impassioned, and aggressively pretense-free perspective to this seemingly glamorous life. As a lifelong eater and obsessive patron of all types of cooking shows, My (French) father always said that margarine is the devil's lubricant, and I think he would have disowned me if he had ever found that greasy blasphemy in my fridge. It's nice to have this opinion vindicated. Apologies to my father-in-law and his "I can't believe it's not butter" spray bottles: I will never surrender, Ed! While this memoir is certainly ideal for those wishing to understand more about the inner workings of the restaurant business, it has a very wide appeal. No matter if you are an industry professional, long time hobbyist (like me), or couldn't care less about haute cuisine, Bourdain's wisdom will reach you somehow. His musings on life, passion, addiction, and love are feelings we can all relate to one way or another. If you are looking to make a change in your life or are searching for some kind of creative inspiration, there is a lot of gold to be found here.

A career in food is a hard, hard thing to do. I don't know if everyone realizes it's not really glamorous, that it requires the weirdest hours, the most strenuous pace and the most frustrating interactions. Bourdain wanted everyone to know what there is behind the curtain, who teams up to put together the beautifully plated and delicious things you eat at fancy restaurants. He did that with self-deprecating humor, and gave no-nonsense advice for people who want to cook like he did - at the risk of deeply offending vegetarians all over the world. However, nothing could be further from the truth. In reality, neither his viral New Yorker article nor "Kitchen Confidential" were his first run-ins with editors and publishers. According to the New York Post, Bourdain's mother, Gladys Bourdain, was a copy editor at The New York Times and recognized his writing talent early. And a fellow chef, Scott Bryan, told the New York Post that "Tony saw himself as more of a writer than a chef." And his TV shows demonstrate there was more to him than belligerence - unlike, for example, the one-note Gordon Ramsay. The other day I saw yet again that question "which (dead) famous people would you most like to have dinner with?" Based on my experience of meeting a somewhat-famous person I admired (live, obviously), I'd say that with some common answers (especially renowned wits) you risk barely being able to keep up with them and feeling a little embarrassed, or like a mere audience. However, Bourdain - as well as being someone who'd choose, or cook, amazing food - appears to have been good conversationally with different types of people, and whilst intelligent and well-read, was not intimidatingly so like a Wilde or an Einstein.

Four and a half stars, rounded down because I know a few of those chapters are old articles Bourdain wrote for various publications, and I think the book would hold itself together better if it had been a more continuous narrative. But I will be looking up his other books and scour Netflix for his shows. The man was really messed up. I am not surprised he committed suicide. It appears he supported the Me Too movement and regretted this horrible memoir before his death, but it's too little too late if you ask me. A lifetime of promoting toxic masculinity cannot be erased with a few words in old age. And this book would serve better as a coaster. I’m asked a lot what the best thing about cooking for a living is. And it’s this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one’s hands – using all one’s senses. It can be, at times, the purest and most unselfish way of giving pleasure (though oral sex has to be a close second).” The book is known for its treatment of the professional culinary industry, which he describes as an intense, unpleasant, and sometimes hazardous workplace staffed by who he describes as misfits. One of my feelings was constant, that by telling the macho stories Bourdain tried to hide the depth of his psychological suffering that became painfully evident in only a few, but terrifying passages.

Good food is often simple food. Some of the best cuisine in the world - whole roasted fish, Tuscan-style, for instance - is a matter of three or four ingredients. Just make sure they're good ingredients, fresh ingredients, and then garnish them. Released in 2000, the book is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens. I first heard of author, Anthony Bourdain, in a review discussion of his exposé of behind the scenes restaurant life on BBC Radio Four over twenty years ago. Two days later I bought and read Kitchen Confidential, and was totally blown away. I bought copies for family members, bored anyone who'd listen with excerpts and advice from the book, then started on a succession of other cook's tales, but none was as funny, scary, evocative as that by Bourdain. He remained an hero throughout the years to come. His recent, sad departure from this world prompted me to read the book again but this time literally in his own voice as he is also the narrator. And if I thought it breathtaking before, well, he really has to be heard to be believed. The audio version is read by Bourdain, which may be the most problematic aspect for me. In the first couple of chapters, Bourdain discusses his introduction to the world of cooking, followed by his experiences at the Culinary Institute of America and his forays into the cooking world after. I'm stalled out on recommendations for the home chef chapter, which I'd kind of like to finish. Here's the trouble: Bourdain definitely crushes all preconceived notions we might have about the industry. You remember those foul-mouthed, unkempt, ever-fired-and-hired kitchen workers with shifty pasts you've come across at some points in your life? I thought I simply had a misfortune of working in crappy places, but, apparently, all cooks are exactly like that! There is no such thing as a sophisticated cook, according to Bourdain. In his book, cooks are a dysfunctional lot - drug-addicted, unable to hold a "normal" job, people from the fringes of the society. Actually, Bourdain is one of these people himself. He supports this statement by numerous stories of his drug-, crime- and sex-infused culinary career. As for artistry in cooking, there is none. Cooking is all about mindless, unvarying repetition. Only a few executive chefs in high-end restaurants have a luxury of being creative with the food they make.You need, for God's sake, a decent chef's knife. ONE good chef's knife, as large as is comfortable for your hand. Like a pro, you should use the tip of the knife for the small stuff, the area nearer the heel for the larger.

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