Author: Anthony Bourdain

Publisher: Bloomsbury Publishing

ISBN: 1408820854

Category: Biography & Autobiography

Page: 336

View: 5307

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**New for 2021: celebrate the life and legacy of the inimitable food writer with WORLD TRAVEL, Bourdain's guide to the global food scene, compiled by his long-time assistant and cookbook co-author** After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.

Author: Daniel Stern

Publisher: Hyperink Inc

ISBN: 1614640874

Category: Biography & Autobiography

Page: 58

View: 9775

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Quicklets: Learn More. Read Less. Anthony Bourdain is a television host, author, and chef. A 1978 graduate of the Culinary Institute of America, Bourdain worked as a professional chef in New York City for nearly twenty years, eventually being named Executive Chef of Brasserie Les Halles in 1998. Though best known for hosting the Emmy-winning television program No Reservations, Bourdain first shot to prominence after his book Kitchen Confidential reached the New York Times Best Seller list in 2000. Bourdain would follow Kitchen Confidential with A Cook's Tour (2001), an account of his travels to many different parts of the world, including Cambodia, Russia and Morocco. A Cook's Tour, which was simultaneously filmed as a television program, first showed the type of passionate and honest commentary on international cuisine that Bourdain would become best known for. Bourdain has written ten books in total (including three fiction books), most recently 2010's Medium Raw which was also a New York Times Best Seller. Kitchen Confidential is an autobiographical account of chef Anthony Bourdain's entry into the professional culinary world of the 1980s and 90s and his experiences within it. The book is organized into six sections, each representing part of a multi-course meal: Appetizer, First Course, Second Course, Third Course, Dessert, and Coffee and a Cigarette. BOOK EXCERPT FROM THE ANTHONY BOURDAIN QUICKLET: KITCHEN CONFIDENTIAL Motivated by his embarrassing experience at Mario's kitchen, Bourdain decided to apply to the Culinary Institute of America in Hyde Park, New York. Quick to mention how it was not nearly as selective as the school is today, Bourdain was easily and quickly able to gain entry due to a connection who had donated money to the school. Though his restaurant experience was limited compared to a seasoned chef, it gave him an advantage over his classmates, most of whom were younger than he was. Bourdain was able to pass through most of his classes with relative ease, which made him arrogant and cocky. However, because of the humiliation that he suffered at the hands of the chefs at Mario's, he also had a more grounded perspective than before. This is best exemplified by his encounter with Chef Bernard, a terrorizing French chef who ran the Escoffier Room, a famed restaurant on the grounds of the CIA. It was considered a rite of passage for every chef that attended the CIA to receive a furious, profanity-laced scolding from Chef Bernard during the course of taking his class. When Bourdain was scolded by Chef Bernard, however, he looked in Tony's eyes and saw, perhaps, that Tyrone and the Mario crew had done his work for him. Due to his inability to put fear into Tony, the chef came to be quite nice to him. ...to be continued! Quicklets: Learn More. Read Less.

Author: Milkyway Media

Publisher: Milkyway Media

ISBN: N.A

Category: Study Aids

Page: 31

View: 8324

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In Kitchen Confidential: Adventures in the Culinary Underbelly (2000), celebrity chef Anthony Bourdain recounts his transformation from an affluent child who sampled French cuisine during summer vacation to a rough-and-tumble chef who oversaw doomed and flourishing kitchens alike. Kitchen Confidential reveals the often disgusting environments where chefs sling out expensive meals for high-paying customers... Purchase this in-depth summary to learn more.

Author: Instaread Summaries

Publisher: Instaread Summaries

ISBN: N.A

Category: Travel

Page: 50

View: 6569

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PLEASE NOTE: This is a summary of the book and NOT the original book.Kitchen Confidential by Anthony Bourdain - A 15-minute Instaread Summary Inside this Instaread Summary:Overview of the entire bookIntroduction to the important people in the bookSummary and analysis of all the chapters in the bookKey Takeaways of the bookA Reader's Perspective Preview of the earlier chapters: Chapter 1 Nine-year-old Anthony became a foodie when his father took the family on a trip to his native France. A fisherman took the family out on his boat one day. He asked if anyone wanted to try a raw oyster. Everyone else squirmed, so Anthony, in an attempt to shock his family, ate one and enjoyed it. That day he got hooked on culinary adventuring. Chapter 2 At eighteen, Bourdain was spoiled and undisciplined. He was attending, and failing, Vassar College where he spent his time smoking pot, drinking, and trying to outrage people. He ended up in Provincetown, Massachusetts, in 1974, as a dishwasher at the Dreadnaught, a typical New England seafood shack. The management was laissez-faire with the waitresses handing out free drinks and sexual favors. To Bourdain, the four cooks were gods who dressed and acted like pirates. Bourdain was enchanted by the kitchen life. He was promoted to the salad station.

Author: Bette Flagler

Publisher: Hunter Publishing, Inc

ISBN: 158843544X

Category: Travel

Page: 646

View: 3305

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We travel to grow - our Adventure Guides show you how. Experience the places you visit more directly, freshly, intensely than you would otherwise - sometimes best done on foot, in a canoe, or through cultural adventures like art courses, cooking classes, learning the language, meeting the people, joining in the festivals and celebrations. This can make your trip life-changing, unforgettable. All of the detailed information you need is here about the hotels, restaurants, shopping, sightseeing. But we also lead you to new discoveries, turning corners you haven't turned before, helping you to interact with the world in new ways. That's what makes our Adventure Guides unique. Written by a native New Zealander, this guide covers every region and town, with in-depth information on the Maori culture, the remarkable places to stay and eat, vineyard tours, cooking schools, thermal springs, albatross and whale encounters, scenic drives, and more. Canoe the Whanganui River, ride in a hot air balloon, hike the Waikaremoana Track, explore Whirikana Forest Park, take a glacier tour. There s even a section on how to talk Kiwi English! Photos, maps. Print edition is 622 pages. "The book is great. I love the www references, the personal touches and for me the descriptions and comments make me feel like I am already there." -- Richard Hart. "An activity guide packed with detail on everything from horseback riding and camping to fishing, cruising, hiking and more. Chapters are organized regionally and make it easy to look up local accommodations and eateries, inland and water adventures, and even small local maps for quick consultation." --Midwest Book Review. "The perfect companion for planning." --Rutgers Magazine. "These useful travel guides are highly recommended." --Library Journal

Author: Anthony Bourdain

Publisher: A&C Black

ISBN: 1408809141

Category: Biography & Autobiography

Page: 306

View: 9950

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Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller.

Author: Deborah R. Geis

Publisher: Rowman & Littlefield

ISBN: 1498574440

Category: Literary Criticism

Page: 180

View: 8307

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Considering how recipes and food writing are read differently than other narratives, this book examines the concept of taste in food as cultural and emotional performance and shows how the dynamics of race, ethnicity, gender, religion, and social class affect what literary characters and narrators eat.

Author: Victor William Geraci,Elizabeth S. Demers

Publisher: ABC-CLIO

ISBN: 0313381321

Category: Biography & Autobiography

Page: 314

View: 7046

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Presents the lives and careers of twenty-four American personalities involved in food and cooking, covering their education, travels, restaurants, written works, and awards. including such celebrities as James Beard, Julia Child, Mollie Katzen, Martha Stewart, and Alice Waters.

Author: Jean Anderson,,Carolina Miranda,Barbara Pezzotti

Publisher: McFarland

ISBN: 147663274X

Category: Literary Criticism

Page: 191

View: 7797

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Written from a multicultural and interdisciplinary perspective, this collection of new essays explores the semiotics of food in the 20th- and 21st-century crime fiction of authors such as Anthony Bourdain, Arthur Upfield, Sara Paretsky, Andrea Camilleri, Fred Vargas, Ruth Rendell, Stieg Larsson, Leonardo Padura, Georges Simenon, Paco Ignacio Taibo II, and Donna Leon. The collection covers a range of issues, such as the provision of intra-, peri- or paratextual recipes, the aesthetics and ethics of food, eating rituals as indications of cultural belonging, and regional, national and supranational identities. It also tackles eating disorders and other seemingly abnormal habits as signs of “Otherness.” Also mentioned are the television productions of the Inspector Montalbano series (1999–ongoing), the Danish-Swedish Bron/Broen (2011, The Bridge), and its remakes The Tunnel (2013, France/UK) and The Bridge (2013, USA).

Author: Nigella Lawson

Publisher: Knopf Canada

ISBN: 030736402X

Category: Cooking

Page: 512

View: 7579

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Kitchen tells the story of the life of the kitchen, through the food we eat now and the way we live, in the most important room of the house. Compendious, informative and utterly engaging, Kitchen brings us feel-good food for cooks and eaters that is comforting but always seductive, nostalgic but with a modern twist — whether express-style easy-exotic recipes for the weekday rush, leisurely slow-cook dishes for weekends and special occasions, or irresistible cakes and cookies as the Domestic Goddess rides again. It answers everyday cooking quandaries — what to give the kids for lunch, how to rustle up a meal for friends in moments, or what to do about those black bananas, wrinkled apples and bullet-hard plums — and since real cooking is so often about leftovers, here one recipe can morph into another... from ham hocks to pea soup and pasties, from chicken to Chinatown salad. This isn't just about being thrifty but about being creative and seeing how recipes come about and evolve. As well as offering the reader a mouthwatering array of inspired new recipes — from clams with chorizo to Guinness gingerbread, from Asian braised beef to flourless chocolate lime cake, from pasta Genovese to Venetian carrot cake — Nigella rounds up her no-nonsense Kitchen Kit and Caboodle must-haves (and, crucially, what isn't needed) in the way of equipment and magical standby ingredients. But above all, she reminds the reader how much pleasure there is to be had in real food and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple, delicious recipes to make life less complicated. The expansive, lively narrative, with its rich feast of food, makes this new work a natural 21st-century successor to Nigella's classic How To Eat, this time with a wealth of photographs from the instructive to the glorious.