Predictably, I loved Anthony Bourdain’s tell-most book about the professional cooking world. The book goes through the formation of Anthony Bourdain’s career – from his first experience of amazing food, through his drug addled coming of age in kitchens up and down the east coast, to culinary school, a string of failed restaurants, and eventually – a lucky break that opened the door to famous kitchen. The book is full of stories about kitchens and restaurants, but is also has some brotherly advice about how to outfit a home kitchen and why you shouldn’t order fish in a restaurant on a Monday or open a restaurant just because your friends love your cooking.
324 pages
4/5







