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2 von 2 Kunden fanden die folgende Rezension hilfreich:
Ich konnte es nicht aus der Hand legen, 19. April 2002
Ein wirklich unterhaltsames Buch, witzig und spritzig erzaehlt hier Anthony Bourdain sein Werdegang zum Koch und gibt wuerzige Details aus dem Inneren der Kuechen wieder.
Ich kann dieses Buch nur auf's Waermste empfehlen, allerdings weiss ich nicht wie gut die Deutsche Uebersetzung ist, da ich es auf Englisch gelesen habe.
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1 von 1 Kunden fanden die folgende Rezension hilfreich:
More of an autobiography than an expose, 2. August 2000
Kitchen Confidential is more of an autobiography than an expose of the upscale restaurant industry. Certainly we feel privileged to have the insider's view of the kitchen, and the uninitiated will have a better understanding of the restaurant industry. Mr. Bourdain proffers tips on what to seek out, what to avoid, and why the kitchens at some of the most exclusive restaurants in the world are anything but what we expected them to be. But if the purpose of the novel was an expose of the underbelly of haute cuisine, the author's contribution could have been made in less than 50 pages. But the insiders' guide that you think you're getting is auxiliary to Anthony Bourdain's story of his life in relation to food. And it's a good story. The author is a decent writer and has a refreshing style of narrative; very frank, upbeat and witty. But the novel is a little longer than necessary. While the final chapter was invigorating, edifying and compelling, the few chapters preceding it were tedious, much of it repetitive. Though I was contemplating finishing the book a bit early, the final chapter rewarded my patience. My advice: if you find yourself restless two-thirds through the novel and want to put it away, feel free to skip to the last chapter.
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1 von 1 Kunden fanden die folgende Rezension hilfreich:
A slice of life told from the pit of the stomach, 5. Juli 2000
Although not a universally likeable book by any estimation, Bourdain's narrative voice, as crass and straightforward as one would believe the man himself to be, is definitely endearing. He makes few attempts to describe for the lay person the many digestibles he hints at in the book, relying on the wit and sheer perusability of the rest of his work to grasp the reader. And it does, for over 300 pages. Kitchen Confidential is a must read for anyone remotely affiliated with the hospitality industry and well worth reading for those with at least a passing interest in the inner-workings of the kitchen from hiring to the way to make one's purveyors arrive on time. A person with generally no knowledge of fine cuisine will find the first half of the book fine, but the second half less friendly as it delves into the more specific nuts and bolts of the restaurant business. The book is really part culinary textbook, part biography, with a few eye-catching treks into hedonism. It's uneven in parts, but this is altogether in keeping with the life of Bourdain, as the reader will come to find.
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1 von 1 Kunden fanden die folgende Rezension hilfreich:
Wiilling Suspension of Dish Belief, 29. Juni 2000
Tony Bourdain, the Keith Richards of the culinary world, has written an entertaining and shocking "dish" book in "Kitchen Confidential: Adventures in the Culinary Underbelly." With the advent of armchair adventures of food television, Americans are glamorizing the chef as cult hero. Bourdain takes the reader behind "the line" to show that cooking is not pretty. While this book will not scandalize the New York restaurant business as did Upton Sinclair's "The Jungle" for the Chicago meatpacking industry, it will give pause to those who are willing to look past his "raw" presentation to discover his satiric "bite."As a long time vegetarian, I am a member of one of Bourdain's "hate groups," but, oddly enough, his "forking" did not offend me. As he says himself, this book is a "rant," which I hope is a but a preface for a second book in which he will find further courage to fling open the back doors of more hot kitchens. An aside for female readers: yes, this book is phallocentric, but so is the world which Chef Bourdain describes. At times, I found the language of the kitchen to be appalling, but that is the reality of what one does not hear from the "four top." Read this book and learn from him!
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Excellent look into a seldom scene arena, 18. Juli 2000
Part autobiography, part a "Sixty Minutes" view of professional kitchens, and part soap opera, I have a much greater appreciation of what a professional chef and/or cook goes through. It's not always pretty, and sometimes very rough, but the book shows that many of the people who cook professionally really love it.While it is not a cookbook (there are no recipes) it does talk a little about some little tricks of the trade, like the use of butter and stock. I learned that if a kitchen in is a hurry, and a customer orders a well done steak, they may throw it in a deep fat fryer, to both save time, and to demonstrate their lack of respect of a customer who likes to "destroy" a good piece of meat (fortunately, I am a medium-rare steak eater). The section dealing with the authors opinions of vegetatians is both illuminating and very funny. All in all, a fascinating read, that is generally well written. And after reading this book, I have learned to NEVER order fish on Monday.
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Richard Belzer, master chef., 16. Juli 2000
I devoured Kitchen Confidential in a week...! The book displayed a fine mixture of the confessional and the reportorial, like Mr. Thompson in his long ago prime. I've seen a lot of text spilled here as to the ill-qualities of Mr. Bourdain's character. But, let me tell you, he comes across as an intelligent, humble, loyal, honest, straightforward, stand-up guy... So if his language is a little salty, don't get your knickers in a twist. Like his blessed morbier cheese, he's a bit strong, but well worth savoring. I hear tell that the publisher has contracted him to write a few more volumes, including a book where he will travel the world, ingesting various exotic delights and report on the results. All I can say is, some enterprising television producer could make one fine series out of this (sort of like those Michael Palin shows, but with a bit more bite). PBS, this could be your next star! I have also heard rumor that David "Fight Club" Fincher has optioned the book to make a film. Yeah, that would be a good fit. I could see that. Only, don't get anyone too pretty to play Bourdain. We need a guy who looks like he's got mitts like a lobster. END
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As God is my witness, I'll never eat mussels again, 15. Juli 2000
A jolt to the senses...the story of Anthony Bourdain's journey to chefdom is a rollercoaster ride of almost unbelievable stories. The subculture of the kitchen in any big resteraunt is revealed. The stories are on this side of unbelievable, peopled with characters you maight not want to get to know any better. Along the way the mysteries of how an establishment is run, the hierarchy, the wierdness, and the people who seem to thrive on this chaos are laid bare...do we get to know the whole story? Probobly not, thank heavens. The fact that I have stricken mussels from my plate is proof enough. This is a compelling read, a glimpse into a world we intersect with every day. It is a pleasure to read about anyone who is so passionate about their chosen profession, and who makes a compelling argument for the recognition of all those who choose the same. A bit heavy on the testerone laced language, it sometimes feels like you are being pounded like veal.....
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An irreverent look inside the professional kitchen, 14. Juli 2000
The first 253 pages of "Kitchen Confidential" would certainly give one pause before ever choosing to dine out again. Author-Chef Anthony Bourdain describes the professional kitchen as a collection of drunks, derelicts and drug addicts the likes with which you would never want to have a close encounter. And as chef de cuisine of Brasserie Les Halles in New York, you'd certainly think he'd know. But on page 254, Bourdain begins to show the other side of the street by describing the kitchen of chef Scott Bryan at Veritas, an upscale restaurant down the street from Les Halles. In this comparison the ultimate lessons are revealed, and what had been up to that point just an amusing 'tell all' book, becomes something considerably more. We learn that Bourdain's world is one of his own choosing, and other chefs at other restaurants can be very different. While Bourdain was propelled thru his early years by drugs and alcohol, Bryan was more serious. While Bourdain reached for the top right out of school and ultimately fell on his face, Bryan carefully refined his craft by working in the kitchens of one expert chef after another. For Bourdain it's about the pace of life leading a hectic restaurant kitchen; for Bryan it's all about the food. The lessons come together in the penultimate chapter entitled "So You Want to Be a Chef?", which spells out the rules for kitchen success as clearly and as vividly and any would-be chef would want. This chapter along with Michael Ruhlman's "The Making of a Chef" (ISPN 0805061738) should be required reading before any student begins Day 1 at culinary school. The rest of us might just want to chose our restaurants more carefully. Oh, yes...and avoid the fish on a Monday.
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Great book about the restaurant industry, 11. Juli 2000
Von Ein Kunde
Bourdain is an entertaining and unflinchingly honest writer, and "Kitchen Confidential" is a fun romp through all the dank corners and back alleys of the restaurant industry. Enlightening, if sometimes disgusting. One fault: The book is rather indifferently copyedited, and grammatical errors and typos scurry around the pages like rats in a basement. But if that doesn't bother you, happy reading!
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you gotta love the food, 7. Juli 2000
This is a very enjoyable but not perfect book. Some of the best and funniest pages [on a day in the life of a chef] appeared earlier in "The New Yorker" but there are other wonderful chapters on such topics as how the author as a child embraced good food for the first time, and on adapting New York-based French bistro fare to the demands of the Tokyo market. The chapters on chefs the author admires are also excellent. He is very impressive when he discusses the goodness of the food that some chefs deliver on a regular basis and on the global origins of the kitchen staffs in so many eating places. On the other hand, a firm editor would have pushed for a reduction in the space given to the nefarious lifestyles of, apparently, a significant percentage of people the author has met in his years in the cooking business. And, while on the subject of editing: The copy-editing/printing glitches in this book are among the worst I have seen; not just typos but words left out and other problems. In this area, the author was not well-served by the publisher [don't leave even a 5 percent tip]. These problems notwithstanding, the overall tone of the author, a combination of confidence and self-deprecation, is enormously appealing, as appealing as some of the better dishes and cooking techniques he describes.
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