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Audiobooks > Biography & Autobiography >  Culinary > Kitchen Confidential: Adventures in the Culinary Underbelly

Download Kitchen Confidential: Adventures in the Culinary Underbelly Audiobook

Extended Audio Sample Kitchen Confidential: Adventures in the Culinary Underbelly Audiobook, by Anthony Bourdain Click for printable size audiobook cover
3.00002585449093 out of 53.00002585449093 out of 53.00002585449093 out of 53.00002585449093 out of 53.00002585449093 out of 5 3.00 (77,356 ratings) (rate this audio book) Author: Anthony Bourdain Narrator: Anthony Bourdain Publisher: Penguin Random House Format: Unabridged Audiobook Delivery: Instant Download Audio Length: Release Date: February 2001 ISBN: 9780375417726
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Part autobiography and part expose, the audiobook Kitchen Confidential: Adventures in the Culinary Underbelly is a trip through the backdoor of a restaurant kitchen. Anthony Bourdain treats readers to a look behind the scenes at the secrets and real life activities of a chef. This eye-opening book covers all aspects of the business, from lowly dishwashers right on up to crazed chefs and eccentric owners.

Among the stories of his personal experiences, both good and bad, he sprinkles tidbits of useful information for anyone who enjoys a night away from the stove. Seafood is ordered fresh for the weekend, so avoid ordering it on a Monday or Tuesday. Those who order their beef entrees well-done run the risk of receiving a substandard cut of meat since the cooking process will help conceal that fact, thus saving the restaurant money.

He cuts no corners in convincing you that life in a restaurant kitchen is no easy road to riches or fame. Narration by the author gives the audiobook even more appeal with his sardonic wit coming through loud and clear. He takes us through his culinary life process and does not sugar-coat it. If sensitive to talk about sex, drugs and alcohol; this book may not be what you consider enjoyable entertainment. However, if you can handle a walk on the wild-side, and can take the less pleasant realities right alongside your entrée; then this factual look at the culinary world of this popular chef is for you.

The details of how a gourmet meal comes about are given in a fascinating way that keeps your interest. The complex personalities, including Bourdain's, add just the right amount of spice to the story. Critically acclaimed here and overseas, it was preceded by his successful New Yorker article, "Don't Eat Before Reading This". Born in New York City in 1956, he spent much of his childhood in New Jersey. On a family trip to his grandparents homeland of France; Bourdain discovered oysters, and a culinary obsession was born. While at Vassar and working in a restaurant in Massachusetts, he decided to become a chef. After graduating from the Culinary Institute of America in 1978 he worked at various restaurants throughout New York City. He has a very successful television career hosting a number of cooking shows for different networks. To experience the life of this controversial and charismatic chef, in his own words, download Kitchen Confidential.

When Chef Anthony Bourdain wrote "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door. In Kitchen Confidential, he expanded the appetizer into a deliciously funny, delectably shocking banquet that lays out his twenty-five years of sex, drugs, and haute cuisine.

From his first oyster in Gironda to the kitchen of the Rainbow Room atop Rockefeller Center, from the restaurants of Tokyo to the drug dealers of the East Village, from the mobsters to the rats, Bourdain's brilliantly written and wonderfully read, wild-but-true tales make the belly ache with laughter. Download and start listening now!
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Quotes & Awards

  • “Hysterical…Bourdain gleefully rips through the scenery to reveal private backstage horrors.”

    New York Times Book Review

  • “Bourdain captures the world of restaurants and professionally cooked food in all its theatrical, demented glory.”

    USA Today

  • “You’ll laugh, you’ll cry…you’re gonna love it.”

    Denver Post

  • “Bourdain’s prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois.”

    New York magazine

  • “A gonzo memoir of what’s really going on behind those swinging doors…Kitchen Confidential by Anthony Bourdain is unique.”

    Newsweek

  • “Bourdain pulls no punches…Bourdain is as unsparingly acerbic with himself as he is with others, and he exhibits a sincere and profound love of good food…He’d probably hate to hear it, but Bourdain has a tender side, and when it peeks through his rough exterior and the wall of four-letter words he constructs, it elevates this book to something more than blustery memoir.”

    Publishers Weekly

Listener Opinions

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Curtis Rogers | 2/14/2014

    " Anthony Bourdain is the man and this book shows it. He describes how he progressed through the culinary ranks and all the shenanigans that ensue. If you've worked in a kitchen in any capacity, you'll understand a lot of what Bourdain is talking about "

  • 2 out of 52 out of 52 out of 52 out of 52 out of 5 Pennyclack | 2/5/2014

    " Given to me by my son, I think to give me an idea what goes on in the behind the scenes of restaurant life. I found it intriguing and interesting but not my favourite in literary story making. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Bulent Duagi | 2/4/2014

    " Dubios de interesanta cartea :) "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 biff | 1/20/2014

    " "What I Know About Meat" is honestly one of the funniest things I've ever read. Though the chapter dedicated to just a day in the life of a head chef was by far the most interesting part. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Kelly Waldschmidt | 1/19/2014

    " I am biased because I was already a huge fan of Bourdain before I began reading this book. The book is good (and I think he would appreciate that word), really good, but it is even better if you can keep his voice in mind as you read. Reading with his voice, emphasizes the explanations, descriptions, situations, sarcasm and wit. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Kristen | 1/19/2014

    " LOVED it. Except all the hating on vegetarians, c'est la vie. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Laura | 1/15/2014

    " I love Anthony Bourdain's ego! I'm not a foodie and was not blown away by the kitchen and food insights, but this was a fun and entertaining read. But I give one star to his view of vegetarians, because I'm not enemy of everything good and decent in the human spirit! "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Ardhra Prakash | 12/30/2013

    " Sincere n fun! "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Courtney | 12/30/2013

    " Loved it. Read it a million years ago. He tells it like it is. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Ruthmarie | 12/17/2013

    " Savory but oh so salty. "

  • 2 out of 52 out of 52 out of 52 out of 52 out of 5 Claire | 12/4/2013

    " Bourdain has a flamboyant writing style, but it's not enough to carry this book. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Dennis Hough | 12/3/2013

    " Not what I expected but an essential read for anyone who thinks he can cook and thinks maybe he should open a restaurant. The answer from Chef Bourdain is an emphatic and unambiguous no. Read this: it'll scare you enough to keep you out of the kitchen. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Maria Steingoltz | 11/15/2013

    " If you're interested in a behind the scenes look at kitchen culture, then this may be a good read for you. I had a hard time maintaining my enthusiasm for it about 2/3 of the way through. But, still glad I read it "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Barbara Manzi | 11/5/2013

    " Liked his witty style and I learned a lot about the restaurant business. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Eddie Watkins | 8/27/2013

    " He's so much better on the page than on the screen. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Eugenia Kos | 2/21/2013

    " "A 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--now with all-new, never-before-published material" "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 April | 2/13/2013

    " FYI: More language than a room full of Marines...which is saying something. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Melissa Davenport | 1/2/2013

    " I love these stories. So much fun, especially if you are a foodie or have ever worked in the restaurant industry. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Nora | 6/29/2012

    " Bourdain is both funny and cynical. He offers up some good advice about what to avoid in restaurant dining. I also appreciate his honesty about his many foibles. Those who enjoy his TV show will enjoy this book. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Elizabeth | 6/18/2012

    " Waitressing off and on for 15 years, I found the book true to my experiences. It probably helps that I love Bourdain's snarkiness in general. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Gayle Block | 4/17/2012

    " Bourdin's irreverent attitude and lifestyle is interesting to read about for a while. However, the book gets redundant after a while. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Luis Enrique | 3/4/2012

    " hated it at first as it seems a bit exaggerated or even faked, until you read along and understand it's just the author being him. Plus the last chapters (DESSERT) really do change the way you end up feeling about the book as a whole and Anthony Bourdain "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Mederic L. | 2/28/2012

    " A must read for any fan of No Reservations/A Cook's Tour. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Vinnie | 12/25/2011

    " Entertaining, I really like Tony Bourdain. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Cathleen | 12/19/2011

    " Entertaining insights if you can stomach Tony's ego. The man loves food. "

  • 5 out of 55 out of 55 out of 55 out of 55 out of 5 Laila | 9/19/2011

    " This is the way it really is! Hilarious! "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Andrew D | 7/21/2011

    " Very informative. Bourdain is a good story teller, although found it to be a little self gratifying at times. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Mason | 6/26/2011

    " A fascinating look into a world about which I know nothing. After watching several episodes of his show "No Reservations" I felt that I could 'hear' his voice in all it's snark and wit. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Nicole | 6/25/2011

    " I want to marry Anthony Bourdain and have his kitchen baby. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Jordan | 6/21/2011

    " Average book and Writer, does not beat his show No Reservations "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Andreasoldier | 6/20/2011

    " After reading this I may skip the buffet, and won't eat on Mondays. Enough to make you think twice about eating out, but Bourdain can write, is irreverant and passionate about food. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Julissa | 6/18/2011

    " quick read, full of all sorts of characters from bourdain's life, does a good job of berating people who don't take care of their fresh garlic. got this book for $1, can't ask for more. "

  • 3 out of 53 out of 53 out of 53 out of 53 out of 5 Amy | 6/16/2011

    " Enjoying this book. I picked it up after watching several of his shows on the Travel Channel. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Molly | 6/15/2011

    " (3.5) Certainly has Bourdain's voice, though I am not fond of No Reservations. In concept, yes; in execution, less so. I appreciated the closer look at one life, his, and felt it fresh. "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Jaclyn | 6/14/2011

    " Got a bit tired by the end of it but the 1st 3/4 were great! Tony has lived quite a life... "

  • 4 out of 54 out of 54 out of 54 out of 54 out of 5 Courtney | 6/10/2011

    " I've just started reading this book. I have a giant old man crush on Anthony... or as he prefers to be called, Tony ;-) He's a terrific writer who isn't afraid to get gritty. Love it! "

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About the Author
Author Anthony Bourdain

Anthony Bourdain graduated from the world-renowned Culinary Institute of America. He began running New York kitchens at restaurants such as Supper Club, One Fifth Avenue, and Sullivan’s. His extensive body of work has graced the pages of the New York Times, London’s Times and Observer, the Face, and Scotland on Sunday. He is an ongoing contributor and authority for Food Arts magazine. Bourdain’s fictional works include the crime novels Gone Bamboo and Bone in the Throat. His books Kitchen Confidential and Medium Raw were New York Times bestsellers, and A Cook’s Tour met with huge success in both the United States and the United Kingdom.

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