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aisha444's review against another edition
fast-paced
4.0
could not put this down! i love the way he writes
fwykle99's review against another edition
emotional
funny
informative
inspiring
reflective
fast-paced
5.0
kristenraeham's review against another edition
5.0
Memoir all about Anthony Bourdain’s earlier years in the food world!
Read if you love…
✨memoirs
🍴all things food, cooking, & restaurants
✨non-fiction
I went into this one pretty blind, only knowing about Anthony Bourdain’s guest appearances on the earlier seasons of Top Chef. I loved the episodes he made appearances & knew very little about him outside of that.
His earlier years were truly WIIIIILD. The alcohol & drug scene within the restaurant world was absolutely insane.
I loved listening to Anthony talk about all of his earlier years, how he got started in the restaurant world, his time at the Culinary Institute of America, and how absolutely insane kitchens are run!
Absolutely worth the read / listen to me! And I can’t wait to dive into his other books.
candiecane333's review against another edition
informative
slow-paced
2.0
Found the stories monotonous. They were all about drug & alcohol addiction chefs that somehow were able to hold down jobs despite their bad habits.
annatriestoreadmore's review against another edition
dark
emotional
reflective
tense
medium-paced
4.5
elsewhere5's review against another edition
2.5
In general, he doesn’t seem like a very nice man.
I read this based on a recommendation from a struthless video (and cause it was free at my library).
This was an okay read, I found Anthony to be pretty unlikeable but this was always pretty likely. Early on in the book he states his hatred for vegetarians so I know the feeling is mutual.
I see this book is from 2000 which might explain the author’s sexist and generally unpleasant inclinations. He seems to state in his book that all kitchens are like his, full of sexist banter in the form of abuse. However, he later gives a contemporary example of a kitchen not like this so it’s clearly possible, even in 2000 to create a pleasant work environment if the chef is willing. I would have been interested to hear from in his later years, before his death in 2018, to see if his approach had changed at all.
The strength of the book is the magnificence he finds in food. I also enjoyed the glimpse into how kitchens operate from your order being taken and returned to your table.
I read this based on a recommendation from a struthless video (and cause it was free at my library).
This was an okay read, I found Anthony to be pretty unlikeable but this was always pretty likely. Early on in the book he states his hatred for vegetarians so I know the feeling is mutual.
I see this book is from 2000 which might explain the author’s sexist and generally unpleasant inclinations. He seems to state in his book that all kitchens are like his, full of sexist banter in the form of abuse. However, he later gives a contemporary example of a kitchen not like this so it’s clearly possible, even in 2000 to create a pleasant work environment if the chef is willing. I would have been interested to hear from in his later years, before his death in 2018, to see if his approach had changed at all.
The strength of the book is the magnificence he finds in food. I also enjoyed the glimpse into how kitchens operate from your order being taken and returned to your table.