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› Die hilfreichsten Rezensionen
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Kitchen Confidential, 12. Juni 2000
A self aggrandizing celibration of dysfunctional personal and workplace behavior with little to say about kitchens or cooking and alot to say about the authors supposed coolness. This book is truly a waste of time.
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Kitchen Garbage, 4. Juni 2000
Von Ein Kunde
If you like tabloid journalism, you'll love this twisted, self absorbed book.
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An Unseasoned Mess, 2. Juni 2000
Von Ein Kunde
Don't quit your day job, Mr. Bourdain. While this book starts out promisingly, it quickly disintigrates into a sloppy mish-mash of memoir, back-stabbing, and bland cooking tips (use heavy pans! get a good knife!). Mostly, though, it's just the tale of a hack chef staring with deep love and fascination into his own dirty navel. Most of the reputed "tell-alls" of nasty habits in the restaurant biz were reported decades ago--with a lot more wit and style--by George Orwell's Down and Out in Paris and London. If you want scandal, log on to the NYC Health Dept's restaurant reports. But unless you find Bourdain as fascinating as he finds himself,I'd skip this book.
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Bad Taste, 31. Mai 2000
Don't believe the hype--Anthony Bourdain isn't saying anything that George Orwell didn't already say (with a lot more flair) in Down and Out in Paris and London. Mostly, it's hard to love (or even care about) the ups and downs of a narcissistic hack like Bourdain, whose writing is clearly geared towards shock value rather than style or substance. Kitchen Confidential is a undercooked mish-mash of personal history, kitchen tell-all, and home-cooking tips. Don't give up your day job, Mr. Bourdain.
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Kitchen Confidential - Keep it confidential, 23. Mai 2000
Von Ein Kunde
I have no doubt that some of what the author shares is true. In any profession there are individuals who lack "professionalism". I certainly will think twice before ordering any type of seafood other than on Tuesday through Thursday and will never look at a Sunday buffet in the same way - if I ever go to one again. After the numerous references to his drug use throughout the book, I can't help but wonder how much of what was written is factual or a product of a hallucination. If I didn't know better I could almost believe that the book originated as a part of a therapy homework assignment and the author's need to gain perspective as well as find some meaning to his life. Maybe I am an idealist, but I like to think there are professionals in the culinary world who enjoy what they do, run decent kitchens and are not out to gouge the public. If anyone wants a copy of this book I know where a copy can be secured for free. It is certainly not one I recommend nor plan on keeping. I cannot in good conscience even donate it to the local library.
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