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4 von 4 Kunden fanden die folgende Rezension hilfreich:
Ein grandioses Werk, 7. August 2002
Besser und ehrlicher kann man die Situation in den Küchen dieser Welt kaum beschreiben. Und wer Großküchen kennt, weiß das Herr Bourdain mit diesem Buch den Nagel (bzw. den Kochlöffel) auf den Kopf trifft. Das dabei der Witz nicht zu kurz kommt versteht sich von selbst. Schließlich kommt dieses Buch aus der Küche. Nicht nur, aber besonders für Köche und alle anderen Vollblutgastronomen, höchst amüsant und interessant zugleich. Alle Branchen-Fremden brauchen sich nicht davor zu fürchten nach dem "Verzehr" dieser Lektüre auf den nächsten Restaurantbesuch verzichten zu müssen. Vielmehr trägt es vielleicht dazu bei, die Leistung der gastronomischen Betriebe und vor allem Ihrer Angestellten etwas mehr zu würdigen (und dieses vielleicht auch zu zeigen!).
Also: Lesen, lesen, lesen
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3 von 3 Kunden fanden die folgende Rezension hilfreich:
The Kitchen, With Love, 13. Juni 2000
Anthony Bourdain probably had a great deal of fun writing this book: it is, at different levels, a Catholic confession, an exposé of the restaurant industry, several psychological case studies, a twelve-step self criticism session, a truly picaresque tale, a how-to book, a how-not-to manual, a tract on God and the nature of man, and a book of prayer. I cannot know how competent a chef Mr. Bourdain is, but I do know, from reading his prose, that he is a very fine writer and a humorist of the first order. Yes, he makes you smile through the tears. He makes you laugh while in pain. The reviews that this book has elicited from Amazon readers have been bi-polar, love-hate. Those who don't like the author call him a narcissist and a phony; a drug-addled fool, and an ignoramus. He is called a "New Yorker" in its pejorative sense; and a traitor. Some say the book is not worth its price. Hah! There is a short chapter (less than ten pages long) called "How to Cook Like a Pro" which alone justifies the price of the book. Bourdain gives far more than he takes. Tucked away in his chronicle of food adventures are dozens of slivers of profound wisdom, tiny truffle particles of divine knowledge that will enrich the life and the productions of anyone entering the kitchen with creative intents. Good reading. Practical advice. A useful pleasure - therefore a rarity.
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1 von 1 Kunden fanden die folgende Rezension hilfreich:
I couldn't put this book down!, 1. August 2000
Von Ein Kunde
Bourdain has answered all my questions about cooking and chefs, I think! I have had a tendency to think chefs were like the ones we see on TV shows, with this peak into the underbelly of the kitchen, I can see that a job is a job is a job! The same personality types are found in every workplace. The descriptions of the food and how it comes to the plate were great. I esp. liked the chapter where he took us from the time he woke up until his day was over. Keep writing and cooking, I will look for your next book!
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1 von 1 Kunden fanden die folgende Rezension hilfreich:
Finally, a cooks' book, 24. Juli 2000
Von Ein Kunde
Like Bourdain, I've been cooking for more years than I care to admit. My wife gave me this as a gift, and I read it in a few days. Not an easy task when you work the hours that the culinary trade demands. I, fortunately, was never exposed to quite the degree of hedonism that Mr. Bourdain was, but I can certainly remember similar stories about the kitchens I've worked in. The language and attitude of line cooks is just how he spells out; it's not for the weak or timid. I laughed many times during reading this book, because his recollections were a lot like ones I endured. Being a chef/cook is not and never will be 'easy'. To the non-kitchen public, they'll never understand the hell or joy of the biz, they will find the book not to their liking. If you've been through it, read it - it's good therapy.
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excellent author!, 2. August 2000
I have been a fan of Mr. Bourdain's since reading his first novel "Bone in the Throat" and second one "Gone Bamboo." My husband and I just hope that he doesn't decide to give up writing for being a chef. We look forward to lots of great reading from this very talented author.
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Restaurant patron, 1. August 2000
Von Ein Kunde
I'm a patron. I enjoyed this entree into the world of food preparartion by a chef. I couldn't put it down. It was funny and repulsive at the same time. I am thrilled that those of us at the moderate- to low-income levels can have a good laugh at those patrons who think this type of service (yet have received it without knowing) is beneath them. I can afford this book, yet I can't afford the price of a meal by the chef. I think the chef is pleased that I bought his book rather than the meal!
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A Must-Read, 27. Juli 2000
I am in love with this book, and Anthony Bourdain's straight-up, conversational style. Since I already knew better than to order a seafood frittata, the chapter covering food safety issues did not scare me. It only served to reinforce the idea that Mr. Bourdain is really giving his readers the straight scoop. Since he is still employed at a chef in a fairly visible NYC restaurant, he must be competent in the kitchen. How amazing to find someone whose creative abilities in one area are matched, if not surpassed, by equally impressive abilities in another - writing. He is witty, frank, crass, and just plain brilliant.
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I liked this book so much I bought two!, 26. Juli 2000
Anthony Bourdain describes life in the Seventies with the irreverence to fit the time. This may offend older folks. The action is happening in a kitchen, but it could have been a multitude of locations. The book does great justice to describing the time period. The book is funny, sad, ironic and all things good fiction should be, but it's a man's life.This book will help the uninitiated foodie to understand the what, when, where's, and how's of dinning. Since reading this book, I intend to do a few things, one, recommend this book to as many folks as I can. Two, never eat fish on a Monday! Three, avoid that Sunday brunch special (especially if there is béarnaise sauce on it!). Four, have dinner on a Tuesday at Anthony's restaurant. I may order blood sausage and brains! I hope you are ready Tony!
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I love this man!, 25. Juli 2000
This book is a scream! Tony Bourdain's sense of humor is wonderful, and to say he has a way with words would be an understatement. The man is hysterical. The "pirate" analogy is too cool (read the book to find out). One thing I don't get is his vilification of Emeril. I have never seen Emeril on TV but I have eaten his food in New Orleans, and there is no argument - the guy makes great tasting food. One question: WHO is Bigfoot?
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This book is SPICY, 17. Juli 2000
Short review...buy it, read it, you'll like it. The writing style is engaging and interesting, the life experiences and lessons learned are entertaining and very funny. This is a great pool-side book, great for a relaxing and enjoyable read. I particularly liked the part early in the book, where he describes his idolizing the experienced chef and assistants in the kitchen of a Provincetown seafood joint. This book is well written and I recommend it highly.
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