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› Die hilfreichsten Rezensionen
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2 von 2 Kunden fanden die folgende Rezension hilfreich:
Uneven, unedited, uncouth --undercooked, 3. Juni 2000
As a (retired) chef I am not shocked nor scandalized as so manyreviewers apparently are about the inner workings of professionalkitchens. If that is why you want to read the book, you will receive a little titillation and learn that, yes, some kitchens are dirty and that, yes, some restaurants sell bad food at high prices to people who do not know any better. This book is, however, not particularly well-written nor well organized. The too few chapters which actually deal with cooking and behind the scene restaurant matters are fine, if a bit overwraught with expletives and sexual themes. There are a few words on knives and kitchen equipment and what it can be like cooking three hundred meals a night. The remainder - which unfortunately for me felt like the bulk - of the book concerns the author's involvement with drugs and a few sketches of people he worked with, some anonymously described.Mr. Bourdain may be a fine chef. He could have benefited from an editor who could help him tell his tale, and perhaps also caught the several typos sprinkled throughout the text.
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3 von 4 Kunden fanden die folgende Rezension hilfreich:
Chef with an attitude spills the beans - unevenly., 28. Juni 2000
As a 9 year old Enfant Terrible at the beginning of KITCHEN CONFIDENTIAL, the author, Anthony Bourdain, discovers the power of food while on a vacation in France with his brother and parents. More to the point, he discovers food's power to shock and amaze as he eats local delicacies that otherwise make the rest of his family gag. By his own admission, he enters young manhood as " a spoiled, miserable, narcissistic, self-destructive and thoughtless young lout, badly in need of a good ... kicking". Then, he got his first job as a restaurant dishwasher. By the end of the book, Bourdain is executive chef at Brasserie Les Halles in New York City. In between, we follow his upward advancement through the culinary hierarchy: salad station, broiler station, independent caterer, line cook, sous-chef, executive chef. More often than not during the first half of his career, he admits to being stoned on one or another controlled substance. However, Bourdain also has an evident talent for cooking and organization, and by the book's second half he's sobered up and on his way to a career of distinction.Reviews of CONFIDENTIAL laud the author's wicked wit as he reveals to us the uninitiated the secrets of the kitchen behind those swinging doors. Was it witty? Not really. Was it informative? Yes, but do I really need to know that the Rainbow Room's locker-room was a "gruesome panorama of dermatological curiosities ... boils, pimples, ingrown hair, rashes, buboes, lesions and skin rot ..." Or, that the odors of the place "combined to form a noxious, penetrating cloud that followed you home, and made you smell as if you'd been rolling around in sheep guts". Hmm, local color perhaps. To be fair, there are one or two terrific chapters, particularly "How to Cook Like the Pros", in which Bourdain lists and describes what the pro absolutely needs, and "A Day In the Life", in which he describes a typical, grueling day on the job from 6:00 AM to near midnight. Clearly, it isn't a career choice for a couch potato. I guess my greatest objection, and disappointment, was that I just never liked the guy. While enormously talented, he's also way too self-absorbed. He's an Enfant Terrible grown into a Jerk. His best buddies, also in the biz, are apparently just as professionally talented and personally dysfunctional. He barely mentions Nancy, his wife, who has to put up with him, and is quite likely a saint. His disdain for the paying public is often glaring, as when he refers to weekend diners as "rubes". Well, this is one Rube who would just as soon dine on slop at the local Denny's than sit down to his finest creation END
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Overrated and overdone, 16. Juni 2000
So we know he is manaical. How many stories about his drinking and drugging do we have to endure. This book would have made a much better short story, very short. It is not anything like what I expected. So I know he won't eat mussels in someone elses kitchen. I was expecting an "expose" on behind the scenes action. Silly me, I wanted more dirt on whether uneaten bread and chips go back in the basket for the next customer, not page after page of the foul words used in his kitchen. The only thing I think I can say that's positive, is that I have a real appreciation for the orchestration of the meals for a twelve-top. Sorry, I waited for this book for two weeks, and am amazed that I finished it.
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Misleading....., 7. Juni 2000
Von Ein Kunde
The title and dust jacket info lead you to believe that the book will be a behind-the-scenes look at restaurants. The book actually turns out to be a choppily written autobiography.Much of the story simply follows the author around from failed restaurant to failed restaurant. This gets tedious fairly quickly. There are a few passages that describe what a busy kitchen is actually like, and the grace and skill involved when someone is trying to cook 5 different meals simultaneously. For a few pages, everything comes together the way I wish the whole book had. These bits are few and far between.
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Save your money, wait for the paperback, 5. Juni 2000
Von Ein Kunde
The problem is that it seems to be touted as some kind of "expose" when in reality it's just an egotistic autobiography, with an annoying New York attitude to boot. There are entertaining moments, but not enough to justify the blurbs or the price.
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