Name: Kitchen Confidential: Adventures in the Culinary Underbelly
Price: 24.02 GBP
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Author: Anthony Bourdain
ISBN: 9781582340821

portada 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

(Nueva York, 1956 – Alsacia, 2018) Jefe de cocina con más de 30 años de experiencia. Además, fue presentador de televisión y escritor estadounidense. Marcó un antes y un después en la forma de ver la alta cocina con una visión rompedora y sin prejuicios. Chef de fama internacional, combinó durante años su habilidad tras los fogones con la escritura y la aparición en diferentes medios de comunicación. También colaboró en numerosas ocasiones con la prensa, desde The New York Times y The Times hasta la revista Food Arts.

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