|
|
|
Durchschnittliche Kundenbewertung
Sagen Sie Ihre Meinung zu diesem Artikel
|
|
|
› Die hilfreichsten Rezensionen
|
|
1 von 2 Kunden fanden die folgende Rezension hilfreich:
guten Appetit ;-))), 16. Januar 2002
Wer mag nach der Lektüre noch in ein Restaurant gehen? Und wer glaubt wirklich, dass es in jedem Lokal so in der Küche zugeht? Das ändert aber nichts daran, dass sich dieses Buch wirklich über lange Strecken hervorragend liest - Lacher in der U-Bahn inbegriffen. Schade nur, dass B. den launigen Ton mittendrin plötzlich verliert und es ihm nicht gelingt, die vorige Leichtigkeit wiederzufinden. Trotzdem: Insegsamt ein gelungener Lesespaß, zwar nicht von einem Literatur-Nobelpreisträger-Anwärter, aber von einem Küchenchef, dem es nicht peinlich ist, seine eigenen Schwächen im schlechtesten Licht zu zeigen.
Helfen Sie anderen Kunden bei der Suche nach den hilfreichsten Rezensionen
War diese Rezension für Sie hilfreich?
 
|
|
|
|
|
|
Uneven Style...Must Be The Drugs!, 25. Juli 2000
I found this book to be interesting summer reading. The best chapters dealt with the necessary tools of the trade and the hints on when to eat out and what to order. I found that I couldn't put the book down for the first half. The last three chapters were the worst and I had to force myself to finish. Very self-absorbing...more than I wanted to know about Anthony Bourdain as a person. The writing style was very uneven throughout the book...must be the after effects of all those years on drugs. Overall....just okay.
Helfen Sie anderen Kunden bei der Suche nach den hilfreichsten Rezensionen
War diese Rezension für Sie hilfreich?
|
|
|
|
|
|
funny guy...for a little while, 23. Juli 2000
Von Ein Kunde
Chef is a very funny guy for a little while but his humor grew stale. The book started out very nicely but descended into an insiders tell all that became confusing and pointless. The chapters on how to cook and terminology we almost worth the price. But mentioning names of dishes so esoteric that few understand them much less differentiate good from bad was waaay too inside. I got the feeling that near the end that chef was naming names of friends as some sort of payback like "hey I'll mention you in my book if you come work for me again."I was glad to finish it, and also glad to know chef didn't end up dead of an overdose, which seems like a miracle. His best days in cooking and writing remain in front of him. He may run a fine two star room but his book became a one star read.
Helfen Sie anderen Kunden bei der Suche nach den hilfreichsten Rezensionen
War diese Rezension für Sie hilfreich?
|
|
|
|
|
|
What a disappointment, 21. Juli 2000
Von Ein Kunde
I bought this book because I thought reading about the behind the scenes type stories of such restaurants would be insightful. The author does give some information, but the book is mostly an autobiography of someone few of us care to learn more about. I learned far more than I needed, or would ever want to know about Anthony Bourdain, and what I did learn, led me to the conclusion that he is an arrorant, self-centered, euro-trash urbanite, who can probably cook quite well, but is WAY too full of himself. I leanred very little about the inner workings of the 5 star restsurant kitchen, Save your money
Helfen Sie anderen Kunden bei der Suche nach den hilfreichsten Rezensionen
War diese Rezension für Sie hilfreich?
|
|
|
|
|
|
Perfect Summer Reading, 28. Juni 2000
This is a selection anyone would find compelling to read and enjoy as summer reading. Sitting on the beach you can imagine the experiences that began for the "worldly" dishwasher in a Summer job on Cape Cod. You'll laugh out loud at some of the stories, and you are likely to feel the goosebumps rise when you learn some of the battle stories from behind the kitchen doors.Everything from recycled bread to pricey butter, and shellfish I'll never order out again(Mussels) are part of this multifaceted book. When reading his prose you will likely have difficulty with the limited vocabulary and his reliance on vernacular to "beef up" (excuse the pun) the drama of already great stories. That really is the only flaw, and it doesn't detract from the expertise so much as provide a bit of an illustration. Many times I have read sections aloud to friends, watching their reactions. The language could be toned down without hurting the stories. From the Cape to Europe to the CIA (not the spies...the chefs!) this is one of those books you'll talk about over drinks while you contemplate the specials at your favorite summer dining spot. Pass the book on to a friend. Nice reading.
Helfen Sie anderen Kunden bei der Suche nach den hilfreichsten Rezensionen
War diese Rezension für Sie hilfreich?
|
|
|
|
|
|
Leads with his ego, 27. Juni 2000
Von Ein Kunde
As a cooking school attendee, the ego wagging all over this book rang very true. Some of the best chefs are loud, profane and totally into food at all costs. Mr. Bourdain is one of them. There are some great tips scattered throughout the book. Some of the kitchen craziness he describes is laugh out loud funny. I was not amused at his description of Baltimore. In an interview in a Baltimore paper, Mr. Bourdain attributed his views of Charm City to loneliness and a lack of a drug connection. Poor baby.
Helfen Sie anderen Kunden bei der Suche nach den hilfreichsten Rezensionen
War diese Rezension für Sie hilfreich?
|
|
|
|
|
|
Who's kitchen confidential?, 6. Juni 2000
Ok..I liked the book. But, after being in the same business Mr. Boudrain is...I must say that what he paints as standard procedure in all restaurant kitchens is simply not the case. Like I said..I liked the book, but I find myself wondering if Mr. Bourdain spent his years training on a pirate ship. Peter Vazquez , Chef/Owner Marisol Restaurant (hello S.M.)
Helfen Sie anderen Kunden bei der Suche nach den hilfreichsten Rezensionen
War diese Rezension für Sie hilfreich?
|
|
|
|
|
|
No more than interesting, 4. Juni 2000
Von Ein Kunde
The cover blurbs seemed to me to tout this as some sort of "expose" of the restaurant industry. Instead, it's an autobiography. Entertaining, but no big deal. FWIW, I do agree with the author's opinion regarding truly useful knives in the kitchen.
Helfen Sie anderen Kunden bei der Suche nach den hilfreichsten Rezensionen
War diese Rezension für Sie hilfreich?
|
|
|
|
|
|
Good Grief., 1. Juni 2000
Von Ein Kunde
This book has given me a deeper appreciation of the wonders of good food. The smell, the look and the taste of well prepared food will be more enhanced after reading this Mr. Bourdain's descriptions. What the book has also given me is a determination NEVER to eat in any restaurant east of the Mississippi. (and west may be suspect,too) . I will certainly have a deeper appreciation of meals cooked at home.
Helfen Sie anderen Kunden bei der Suche nach den hilfreichsten Rezensionen
War diese Rezension für Sie hilfreich?
|
|
|
|
|
|
|
Dieses Produkt
|
|
Gebraucht & neu ab: EUR 5,90
| |
|
|
| |
|
|
| |
Kunden, die diesen Artikel angesehen haben, haben auch angesehen
|
|
| |
|
|
|
Amazon-Homepage
