Take a photo of a barcode or cover
4.11 AVERAGE
4.11 AVERAGE
adventurous
dark
funny
Blunt, with an appreciation for food that is probably predictable to most but beautiful to hear.
fast-paced
adventurous
funny
informative
tense
medium-paced
bourdain’s witty storytelling made me laugh out loud and smile. i enjoyed the first half more than the second. i wish the timeline of events was clearer, and i became fatigued by the long descriptions of other characters and lists of dishes i don’t know, but i really enjoyed this book. if you like bourdain and/or the world of cooking, it’s worth a read.
adventurous
funny
informative
fast-paced
funny
informative
fast-paced
funny
inspiring
reflective
medium-paced
adventurous
funny
hopeful
informative
inspiring
lighthearted
reflective
fast-paced
funny
informative
reflective
fast-paced
Wow… I’ve Always been a fan of his Parts Unknown series, but I finally decided to queue up this book. Albeit being an asshole, Bourdain seemed like such a nuanced and authentic person.
His writing in this is incredible, and I ripped through this in a day. Definitely my book of the year as of the moment, but probably still will be come December.
His writing in this is incredible, and I ripped through this in a day. Definitely my book of the year as of the moment, but probably still will be come December.
Good stuff, entertaining read. Not particularly a fan of Bourdain but a fascinating story, it sure sounds like there was a looooooooooooooooooooooot of lows.
The updated edition had a reflection on how the industry has changed, partly due to the celebrity chef but also just generally moving away from degeneracy. How different my kitchen was compared to what he described seems like night and day. I think Trenton's experience at CIA sounds much different than his. Interesting to see how rapidly the industry has shifted into becoming a career privileged people get excited about.
3/5 would slightly recommend, he's a fun writer with a titillating life story.
The updated edition had a reflection on how the industry has changed, partly due to the celebrity chef but also just generally moving away from degeneracy. How different my kitchen was compared to what he described seems like night and day. I think Trenton's experience at CIA sounds much different than his. Interesting to see how rapidly the industry has shifted into becoming a career privileged people get excited about.
3/5 would slightly recommend, he's a fun writer with a titillating life story.