Kitchen confidential. Avventure gastronomiche a New York
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Sinossi
Dopo una gioventù dissipata, all'insegna di droghe e contestazione, Bourdain diventa uno dei cuochi più famosi di New York. Questo libro è il racconto di un'avventura culinaria, uno sguardo dietro le quinte che rivela gli orrori della ristorazione, gli ideali traditi e quelli realizzati. L'autore offre al lettore agghiaccianti informazioni su quanto accade all'interno di una cucina (anche quella dei ristoranti più famosi), ma nonostante gli avvertimenti più minacciosi ricorda che il nostro corpo non è un tempio ma un parco-divertimenti e non dobbiamo condannarlo a una vita di rigore e castità alimentare.
- ISBN:
- Casa Editrice:
- Pagine: 295
- Data di uscita: 27-12-2012
Recensioni
Excellent, vivid read about life in restaurant kitchens. Very atmospheric and I feel like I learned a lot about a very specific culture.
I'll be right here. Until they drag me off the line. I'm not going anywhere. Oh, Anthony Bourdain. The world lost a great chef and unmatched culinary ambassador the day you died. Kitchen Confidential is the memoir that originally put Anthony Bourdain on the map. I never got around to reading it wh
My first exposure to Anthony Bourdain, via his show No Reservations , left me with with the sense of a true asshole who sneered down his nose with aging punk-rock disdain at people and things he deemed beneath him, and, honestly, it seemed like most people and things were beneath him. For some reason Leggi tutto
I love food and I love hot sexy chefs with potty mouths. I remember first discovering Anthony Bourdain on the Food Network many years ago. It was 3am and I was unable to sleep and here was this brooding, hot piece of ass chain smoking and touring Russia. I never remembered his name but he haunted my Leggi tutto
Maybe 3.5 stars, sometimes 4. It has lots of interesting anecdotes, but it was somewhat repetitive at parts. While interesting for the non-culinary inclined, I think it would be better received by someone with a kitchen background or a person who has worked in food and beverage. Some parts of this bo Leggi tutto
What follows is my summary of this book. Blah, blah, blah, drugs blah, blah, fuck everyone, pork chop, fuck you all, mince, veal, drugs, blood, blah, blah, blah. Maybe you can tell, I am less than impressed. I don't feel too bad writing this review, because Bourdain certainly never minces his words ( Leggi tutto
“I’m asked a lot what the best thing about cooking for a living is. And it’s this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one’s hands – using all one’s se Leggi tutto
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