- Pasta blanda: 312 páginas
- Editor: Ecco Press; Edición: Updated ed. (1 de enero de 2007)
- Idioma: Inglés
- ISBN-10: 0060899220
- ISBN-13: 978-0060899226
- Dimensiones del producto: 13.5 x 2 x 20.3 cm
- Peso del envío: 408 g
- Opinión media de los clientes sobre el producto: 3 opiniones de clientes
- Clasificación en los más vendidos de Amazon: nº11,679 en Libros (Ver el Top 100 en Libros)
Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (Inglés) Pasta blanda – 9 ene 2007
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"You'll laugh, you'll cry...you're gonna love it."--Denver Post
"Utterly riveting, swaggering with stylish machismo and precise ear for kitchen patois."--New York magazine
"The kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages."--USA Today
"A gonzo memoir of whats really going on behind those swinging doors.... Kitchen Confidential by Anthony Bourdain is unique."--Newsweek
"Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."--New York magazine
"Hysterical.... Bourdain gleefully rips through the scenery to reveal private backstage horrors."--New York Times Book Review
Descripción del producto
An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original edition
Almost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.
Fans will love to return to this 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--this time with never-before-published material.
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Además de ser una buena guía para aquellos interesados en conocer el mundo detrás de los restaurantes.
Opiniones de clientes más útiles en Amazon.com
Everything he says about the business is spot-on and, once you read his book, which is written in the coarse language of a professional kitchen which adds color and authenticity, you will never look at a menu or see a restaurant the same way again.
I liked the muscular way he writes about food and I fully share his view that prissy concoctions of food with way too many ingredients that only stroke a chef's vanity have nothing to do with first class cooking. As he rightly points out, great cooking, as always, involves only the finest and freshest ingredients presented to their greatest advantage where less is more. As any artist will tell you, if you mix up all the colors of the pallet, the result will always be a muddy black.
The very best chapter, however, is about his going to Japan for the first time and seeing the famous Tokyo fish market which I remember seeing in the 1970's and feeling exactly the same way about. I also remember my first visit to Japan as the same hallucinatory experience which delighted every sense especially the quirky drinking habits of "salary men" or office workers after the day's work is done.
I suggest that you read the book and then visit his great restaurants...or the other way around. Both are a worthwhile experience.
I revise now because Mr. Anthony Bourdain has left this world. Simply on the basis of enjoying this book and A.B.'s TV show NO RESERVATIONS (never saw the other TV shows), I feel very sad that he is gone, in much the same way I continue to grieve the loss of John Lennon, Robin Williams, Philip Seymour Hoffman, and other artists who died before I had a chance to learn all I could from them. Anthony Bourdain was an original talent.