![]() Bourdain consequently became a celebrity.Ī follow-up book, Medium Raw, was published in 2010. The book was well received critically and created a large public following. He also suggests avoiding beef well done: the meat is more likely to be from less-than-best grade as the substandard flavor would be masked in overcooking. For example, he advises customers to avoid ordering fish on a Monday as the fish for Monday would be likely a remnant from the weekend or earlier. He explains how restaurants function economically and the various restaurateur's tricks of which consumers should be aware. Bourdain details some of his personal misdeeds and weaknesses, including drug use. Browse upcoming events & find directions to your local store. The book alternates between a confessional narrative and an industry commentary, providing insightful and humorous anecdotes on the cooking trade. Visit our Barnes & Noble MN/Edina bookstore for books, toys, games, music and more. Bourdain believes it's no place for hobbyists and all those entering this industry will run away screaming if they lack a masochistic, irrational dedication to cooking. The commercial kitchen is described as an intense, unpleasant and sometimes hazardous place of work staffed by what he describes as misfits. The book is known for its treatment of the professional culinary industry. ![]() ![]() The book, released in 2000, is both Bourdain's professional story and a behind-the-scenes look at restaurant kitchens. ![]() Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling non-fiction book written by American chef Anthony Bourdain. ![]()
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