I have found this book to be dead on perfect as to how a restaurant works, I have worked the Food Industry for over 20 years, and he is dead on!!! He kept me laughing about all of the tings that happen. He always makes me smile and laugh through out his books.
Memoir of celebrity chef Anthony Bourdain, who admits his arrogance and missteps with no apologies. Insider's look into the "underbelly" of professional restaurant chefs and their world. Has a hard edge, but is ultimately a very rewarding read.
If you've wondered about kitchen culture, this is the book. As the mother of a chef, a line cook, and a restaurant owner I learned a lot about the alien (but lovable) world of the professional kitchen. And what not to order for Sunday brunch.
I love this book and am not sure I can let it go. It is, all at once, informative, fascinating, addictive. His ability to explain, in explicit detail, some of the more grotesque practices of even the BEST restaurants or their staff, while not removing your desire to frequent these establishments, is quite uncanny. It is also a concise but invaluable resource for restaurant workers and home cooks alike. One thing is for sure, you will not come away from this book thinking that someday it might be fun to open a small restaurant as a lark!
If you're a fan of anything Bourdain's done - you'll want to read this. If you're NOT a fan, you'll WANT to read this to find out all the backstories behind the restaurants you visit. The gory details are sure to keep you planning your visits out in a whole different light. (big hint: AVOID the Sunday Buffets!)