You can tell by the the opening sentence that Bourdain has to remind us that he loves his job. ” Don’t get me wrong , I love the restaurant business”.
My initial response after reading this book is that either he is a really bitter person or he really despises the kitchen world. This book is about the life of a chef, the disturbing parts of it, the part about being treating like a nothing, drugs and all the other things chefs do.
Am I being negative enough?.

The truth is Bourdain is intriguing, incredibly articulate and bluntfully honest. His writing will keep you reading and suck you in though his crabiness will spit you out like a dead fish. He gives some tips about cooking, about what you need and when you should dine. Don’t you dare order fish on a Monday, since the fish is not delivered on Saturday or Sunday and fish from Friday is not all that fresh. This book is for people who really like cooking and won’t be affected by a few nasty words from one of the best chefs around.
Bourdain is like Paris Hilton, you want to hate him but you embarassingly care what he has to say.

Watch Bourdain eat live seal in Quebec

If you want to read this book, send me an email with a recipe and I will pop this used book in the mail. I figure that I would rather that another foodie read it then have it lying around my house. Email:


Written by franticfoodie

I am Keren Brown (note: Keren with 2 E's). I love living in Seattle, I think the weather here is fabulous and spend my days writing, organizing and planning food events. Read about Seattle food events, recipes or just immerse in the food obsession. Check out my other blog in the Seattle PI

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