My parents’ shudders, my little brother’s expression of unrestrained revulsion and amazement only reinforced the sent that I had, somehow, become a man.

“This, I knew, was the magic I had until now been only dimly and spitefully aware of.

“Whatever has the most shock value became my meal of choice.”.

A “Mecca for foodies.”Īfter these experiences, he was motivated by spite to understand food in a way that his parents wouldn’t be able to understand.

La Pyramide is one the best restaurants in the entire world.

“Food, it appeared, could be important.

The ride from New York to Cherbourg felt like “riding atop a giant lawnmower.”Īnother landmark moment in Bourdain’s discovery of food: his parents left him and his brother in the car for three hours while they dined in this called La Pyramide.“I remember everything about the experience: the way our waiter ladled it from a silver tureen into my bowl, the crunch of tiny chopped chives he spooned on as a garnish, the rich, creamy taste of leek and potato, the pleasurable shock, the surprise that it was cold.”.He ate this soup called “Vichyssoise” that was cold rather than hot. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.įans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine-this time with never-before-published material.Bourdain’s first experience really enjoying food came aboard a cruise to France. , became an even bigger sensation, a megabestseller with over one million copies in print. The article was a sensation, and the book it spawned, the now classic Bourdain spared no one's appetite as he revealed what happens behind the kitchen door.

Published a now infamous article, 'Don't Eat before You Read This,' by then little-known chef Anthony Bourdain. With new material from the original edition An updated and revised edition of Anthony Bourdain's mega-bestselling

Kitchen confidential