Kitchen Confidential
2000
- cooks
- cocineros
- history
- biografía
- nyt:e-book_nonfiction=2011-10-08
- biography
- restaurants
- restaurateurs
- anecdotes
- cooks, biography
The story
A celebrity chef shares anecdotes of his experience in the restaurant industry, and of his journey from dishwasher to a position of fame in the food industry.
What it’s like
Brisk, profane, and fast, with the voice of a talkative line cook leaning on the pass between rushes. The prose is loose and conversational, full of kitchen slang, blunt opinions, and sharp little asides that land like a knife tap on a cutting board, so it reads quickly and rewards dipping in and out. The sensory world is hot and crowded: steel counters slick with grease, walk-in coolers, bleeding steaks, the shout of orders over sizzling pans, late-night staff meals eaten standing up after the last ticket. Its mood is wry and bruised, equal parts nostalgic and cynical, with a warm, low-level affection for the misfits who work nights. Intensity is moderate: frequent swearing, drug and alcohol use described matter-of-factly, some graphic talk about kitchen life and food handling, and no real violence. Expect the candor to feel tough rather than cruel. It suits a commute, a long flight, or a lazy evening with a drink, and it is for readers who enjoy irreverent memoir, behind-the-scenes curiosity about restaurants, and an unvarnished view of how food gets made.
More books like Kitchen Confidential
Closest in mood, pacing and theme. Tell us why you loved Kitchen Confidentialand we’ll explain which ones fit you.
