From Dana's list on hungry armchair sleuths who love their snackies.
This is a nonfiction book, but it’s the late Anthony Bourdain’s expose on what goes on in restaurants from the chef’s perspective. It was both fascinating and shocking to learn about the almost savage relationships between the members of the kitchen staff, from the chef to the line cooks to the dishwashers and servers. There is a tragic foreshadowing, since Bourdain is candid about his drinking and substance abuse during his time as a professional cook. After reading this book, I no longer used jarred garlic because I recall Anthony’s scathing criticism of those who don’t use the fresh kind. It definitely gave me a totally new appreciation for those involved in the restaurant business.
Why should I read it?
What is this book about?
THE CLASSIC BESTSELLER: 'The greatest book about food ever written' 'A compelling book with its intriguing mix of clever writing and kitchen patois ... more horrifically gripping than a Stephen King novel' Sunday Times 'Extraordinary ... written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame' Observer _____________________________ After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all - and he meant all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown;…