Not so Confidential now (Kitchen Confidential - Anthony Bourdain)

Member Name: Charris2002

Product:	Kitchen Confidential - Anthony Bourdain
Date:	12/11/08 (126 review reads)
Rating:

Advantages: A great read

Disadvantages: It may put you off eating out............

Anthony Bourdain is a chef of some note, apparently, but I have to admit until I read this book, a series of biographical vignettes more than a day by day, year by year biography, I hadn't come across him (Not that I move in many of the circles outlined here). He is also is a published novelist, and I have to say, his fiction is very impressive too!

I think the best way to describe this book is to borrow the Guardians quote (used on the cover) which states, 'It's not exactly Delia'.

He has worked as everything from a dishwasher in the seamier area of Provincetown to the world famous Rainbow Room of the Rockefeller Centre in New York, with many misadventures along the way. The range of 'colourful' characters he has met, the mistakes he has made (and not necessarily learnt from), the successes he has achieved, and the mishaps that have befallen him (both self inflicted and those inflicted by circumstances) add up to a fascinating insight into his 'adventures in the culinary underbelly'. Despite the trials and tribulations of his career, one thing shines through, untarnished and undiminished, and that is his sheer love of food and cooking.

I don't want to regurgitate the whole book but have picked 3 particular parts of the book that should give a flavour of the book:

The first episode is during his childhood, when the family travel to Europe (France) on the Queen Mary - obviously he didn't have a particularly poor background so it's not really a rags to riches story. He describes his time in France as the formative period of his culinary life, and given this seems to have been in the early to mid 60's (as he recalls listening to House of The Rising Sun again and again on the ship), his introduction to vichyssoise in the dining room of the Queen Mary is by a 'patient English waiter' seems like a period piece worthy of Merchant Ivory. The rest of his stay in France is characterised by his (small boy out to impress) tendency to select the strongest, most shocking of foodstuffs available - tripes, sweaty cheeses and oysters. Apparently, he recalls his first taste of oysters more fondly that losing his virginity - hmmm I remember my first taste of oysters but not that fondly!

Secondly is his guide on what not to order in a restaurant - no fish on Sunday, especially if 'en vinaigrette' which in chefs terms means preserved or disguised, never hollandaise sauce - bacteria love it, and no-one makes it order, Chilli? Sheperds Pie? Sounds like leftover, and he should know. I have to say that this book very nearly put me off most of my favourite restaurants - only those where I know them personally are guaranteed of my custom nowadays.

Finally is a truly awesome description of a meal in Tokyo. Frozen sake, octopus, clams, abalone, snapper, bass, wasabi stem, fish eyes, topped with fresh, raw sea eel and green tea. A total of over twenty courses, each perhaps delicious on its own but a truly gargantuan meal, worthy of either immense respect or disdain. I've always wanted to visit Japan, but feel I would have to eat out with a local to get the best out of the experience. I'd need reassurance that I wouldn't be subjected to all that in one go.

Interspersed between these 3 narratives are numerous anecdotes about the characters he's worked with - A more mutinous, scabrous, crew was never seen in the days of Blackbeard . Gangsters, drug addicts, alcoholics, normal folk, too many to mention here, living the sort of debauched existence and lifestyle that one can only imagine (or aspire to?).

This book was the basis for an American Sit-com of the same name - absolutely dreadful and I think it barely lasted for 1 series, thank goodness.

Bourdain can be seen on various Sky channels presenting No Reservations, which is basically a travel and food show, and also A Cooks Tour, which is basically a.....ermmm...travel and food show. Both are a fascinating watch and an insight in the inner workings of a celebrated chef.

If you like food, cooking and travel, this really is the book for you. It's available new for £7.99 in paperback - and set aside some time to be amused, disgusted, shocked and informed about the antics of your friendly, local restaurant staff.

Enjoy your meal!!

Summary: Behind the scenes of working restaurants - fascinating.