9780060899226 (paperback) 0060899220 (paperback)
A 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 - now with all-new, never-before-published material.
"An Ecco Book" "First [edition] published in 2000 by Bloomsbury USA." -- Verso. Additional paging [22 pages] following text consists of "P.S. insights, interviews & more..." with information about Bourdain; an interview with him, and an article from The London Observer recommending eateries in New York.
Formatted Contents Note
Appetizer. A note from the chef First course. Food is good Food is sex Food is pain Inside the CIA The return of the mal carne Second course. Who cooks? From our kitchen to your table How to cook like the pros Owner's syndrome and other medical anomalies Bigfoot Third Course. I make my bones The happy time Chef of the future! Apocalypse now The wilderness years What I know about meat Pino noir : Tuscan interlude Dessert. A day in the life Sous-chef The level of discourse Other bodies Adam real-last-name-unknown Department of human resources Coffee and a cigarette. The life of Bryan Mission to Tokyo So you want to be a chef? a commencement address Kitchen's closed.