Kitchen Confidential could be considered a book about the long and perilous road Bourdain took to become a chef at a fancy restaurant in Manhattan. Out in the dining room with the customers and in the bowels of the kitchen with the staff. Some of the book's charm is conveyed by Bourdain's subheadings: "Food is Sex." "Food is Pain." Bourdain captures the world of restaurants and professionally cooked food in all its theatrical, demented glory.
More: Reports: Chef-turned-TV host Anthony Bourdain dies at 61 Give me Bourdain in his kitchen whites: I don't know about his cooking, but this guy can write. Take away those erudite writing-program authors in their tasteful cardigans. This is the kind of book you read in one sitting, then rush about annoying your co-workers by declaiming whole passages. So I picked up Kitchen Confidential (Bloomsbury, 307 pp., $24.95). Then she pointed out that I had predicted that no one would read another of her favorites: a fat tome about housekeeping called Home Comforts (books in print: far more than 200,000 copies and still selling). So when a wise friend instructed me that I must immediately inhale Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain, I resisted. People who sniff at their wine or food make me nervous. The bestseller would catapult the brash Bourdain to celebrity status, spawning a 2005 Fox series starring Bradley Cooper and two long-running cable series hosted by the real Bourdain: Travel Channel's No Reservations (2005-12) and CNN's Parts Unknown, which began in 2013. On June 8, 2000, 18 years to the day before his death in France at age 61 of an apparent suicide, USA TODAY published its review of Kitchen Confidential, a tell-all book by a barely known New York chef, based on a story in The New Yorker. Watch Video: Anthony Bourdain served us the world
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