Kitchen Confidential
Adventures in the Culinary Underbelly
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Narrated by:
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Anthony Bourdain
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By:
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Anthony Bourdain
About this listen
Recently, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite in this tell-all about what happens behind the kitchen door.
Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike. From his first oyster in the Gironde, to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown, from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.
Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
Anthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo. This is his first work of nonfiction. He is the executive chef at Brasserie Les Halles in New York City.
Hear an exclusive interview with Bourdain. ©512000 Anthony Bourdain
(P)2000 Random House, Inc.
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Editorial review
By Seth Hartman, Audible Editor
WITH KITCHEN CONFIDENTIAL, ANTHONY BOURDAIN SPILLED HIS GUTS AND MADE HISTORY
Drawing from his experience and pedigree as a seasoned chef in New York City, Anthony Bourdain brings an honest, impassioned, and aggressively pretense-free perspective to this seemingly glamorous life. As a lifelong eater and obsessive patron of all types of cooking shows, Kitchen Confidential left a special impact on me.
Rather than providing a "view from the mountaintop," Bourdain meets the listener at eye level, narrating a brutally honest and relentlessly detailed account of life in the kitchen in his own voice. While I am sure he would hate to be described as such, Anthony Bourdain arguably created the punk rock, alternative bad boy aesthetic that has become a popular trope among celebrity chefs. Through this book, he spares no details recounting the long hours, strained relationships, drug abuse, and insomnia that colored his experiences working at some of the finest dining institutions in New York and beyond. While stories like this are more commonly told in today’s media landscape, Bourdain really kicked the doors open for public discourse about restaurant life.
While I love to be in the kitchen and think of myself as a decent cook, I still consider what goes on behind closed doors in a restaurant to be magical. After falling in love with Bourdain as a television personality, I thought I would try to deepen my connection with my burgeoning passion in the kitchen by listening to his memoir. I always loved Anthony Bourdain for his ability to "take off the gloves" when speaking about some of the industry’s best kept secrets. I honestly don’t think I would have the courage to push myself in the kitchen if it wasn’t for his sarcastic yet encouraging voice pushing me along. With his signature dry sense of humor and absolute refusal to muzzle himself, Kitchen Confidential is full of Bourdain’s almost dogmatic "dos and don’ts." For example, he absolutely refuses to eat fish on Mondays in New York City based on of what he knows about fish suppliers and when restaurants tend to buy stock. One of my favorite parts about this book is that it makes you not only a better home chef but a better restaurant-goer as well.
After his tragic demise in 2018, I felt something that I rarely feel from a celebrity death. Anthony Bourdain was a one-of-a-kind soul, an unparalleled talent, and a man who truly brought a never-before-seen look into his craft to the general public. This book encapsulates everything I love and admire about the man. While some people are put off by his blunt, profane, and occasionally jaded point of view, I think these qualities made him the greatest foodie there ever was.
While this memoir is certainly ideal for those wishing to understand more about the inner workings of the restaurant business, it has a very wide appeal. No matter if you are an industry professional, long time hobbyist (like me), or couldn't care less about haute cuisine, Bourdain's wisdom will reach you somehow. His musings on life, passion, addiction, and love are feelings we can all relate to one way or another. If you are looking to make a change in your life or are searching for some kind of creative inspiration, there is a lot of gold to be found here.
Continue reading Seth's review >
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Overall
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Performance
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Story
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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Cooking as Fast as I Can
- A Chef’s Story of Family, Food, and Forgiveness
- By: Cat Cora
- Narrated by: Cassandra Campbell
- Length: 7 hrs and 55 mins
- Unabridged
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Overall
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Performance
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Story
In Cooking as Fast as I Can, Cat Cora reveals, for the first time, coming-of-age experiences from early childhood sexual abuse to the realities of life as a lesbian in the Deep South. She shares how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin-star chefs in France. After her big break as a cohost on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female Iron Chef.
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Great listen for a chef
- By Nikki on 04-10-24
By: Cat Cora
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
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Overall
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Performance
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Story
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
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Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
- Narrated by: Johnny Heller
- Length: 12 hrs and 51 mins
- Unabridged
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Overall
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Performance
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Story
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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Restaurant Man
- By: Joe Bastianich
- Narrated by: Joe Bastianich
- Length: 8 hrs and 9 mins
- Unabridged
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Overall
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Story
How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
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If you liked Kitchen Confidential you'll...
- By J.D. McPherson on 02-19-16
By: Joe Bastianich
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
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Overall
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Story
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
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The Story of Sushi
- An Unlikely Saga of Raw Fish and Rice
- By: Trevor Corson
- Narrated by: Brian Nishii
- Length: 10 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food.
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Lame, Lame, Lame
- By hermanous on 10-02-10
By: Trevor Corson
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The Way Life Should Be
- A Novel
- By: Christina Baker Kline
- Narrated by: Caitlin Davies
- Length: 7 hrs and 19 mins
- Unabridged
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Overall
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Performance
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Story
Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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Simple story
- By Dianna Bogart on 06-09-15
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Housebroken
- Admissions of an Untidy Life
- By: Laurie Notaro
- Narrated by: Laurie Notaro
- Length: 6 hrs and 12 mins
- Unabridged
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Overall
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Performance
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Story
Number-one New York Times best-selling author Laurie Notaro isn't exactly a domestic goddess - unless that means she fully embraces her genetic hoarding predisposition, sneaks peeks at her husband's daily journal, or has made a list of the people she wants on her Apocalypse Survival team (her husband's not on it). Notaro chronicles her chronic misfortune in the domestic arts, including cooking, cleaning, and putting on Spanx while sweaty (which should technically qualify as an Olympic sport).
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Wonderful
- By Carlie on 07-28-16
By: Laurie Notaro
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
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Overall
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Performance
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Story
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- By: Colman Andrews
- Narrated by: Don Hagen
- Length: 10 hrs and 33 mins
- Unabridged
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Overall
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Performance
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Story
In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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Hot Mess
- By: Emily Belden
- Narrated by: Amanda Ronconi
- Length: 13 hrs and 3 mins
- Unabridged
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Overall
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Performance
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Story
Twenty-something Allie Simon is used to playing by the rules - until Chicago's most sought-after, up-and-coming culinary genius, Benji Zane, walks into her world and pulls her into his. The only thing more renowned than Benji's mouthwatering masterpieces and equally luscious good looks? His struggle with addiction and his reckless tendency to live life on the edge, no matter the havoc he wreaks along the way. But loving someone means supporting him no matter what, or so Allie tells herself.
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Just finished...
- By Joanne Cunningham on 01-08-19
By: Emily Belden
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Bruno's Challenge
- And Other Stories of the French Countryside
- By: Martin Walker
- Narrated by: Robert Ian Mackenzie
- Length: 8 hrs and 3 mins
- Unabridged
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Overall
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Performance
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Story
Martin Walker presents his first collection of Bruno stories featuring all the familiar characters from the novels, the glories of the Périgord, and ample helpings of food and wine.
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Outtakes and Ephemera
- By SW Clemens on 03-23-22
By: Martin Walker
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Lunch in Paris
- A Love Story, with Recipes
- By: Elizabeth Bard
- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
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Overall
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Performance
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Story
In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
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Well Done
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Blood, Bones & Butter
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Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
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A Little Prickly--But Yummy
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What listeners say about Kitchen Confidential
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall
- Holly
- 02-20-03
Kitchen Confidential
This is one of the best books I've listened to; or read for that matter. It was addictive. I was swept away by the author's own narrative, he is the only one who could possibly do his own book justice. All the French & Italian terms and the ease with which he describes his experiences...this was a mind-visual-smell-and mostly tasty escape into someone's life which I'd always thought glamorous. Well, what a fun ride, and how enlightening! This man is a BRILLIANT writer, and so much fun to listen to. Give it a try, and even if you don't like food, you WILL love this book. This is the one that finally got my husband into audiobooks...we couldn't "put it down", and were so sorry when it ended!
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183 people found this helpful
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Overall
- Eugene M
- 11-21-05
SPELLBINDING
I found this audio book spellbinding. If you read this book, you cannot put it down. I was amazed at how well Bourdain narrated the book. I learned plenty about food and the chef's world. I listened to his narration in my car. Some times I would sit in my driveway for half an hour before going into the house, I was so entranced by the book. Listen to a sample and you will be hooked. ENJOY!
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35 people found this helpful
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Overall
- Susan
- 11-01-05
I'll never eat out again
Thoroughly entertaining nonfiction. I didn't care for the author; I found him to be very arrogant, but he does tell a good story. This book was a great insight into the restaurant business, and any one that has ever waitressed at a nice place will appreciate it. He tells it like it is.
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4 people found this helpful
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- Jeremy
- 06-30-03
fantastic, laugh-out-loud funny
Bourdain gives more than 8 hours of humourous, insightful, and honest tales about the sometimes less than glamourous life of a chef.
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2 people found this helpful
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- Kristin
- 09-23-15
Witty, a wealth of knowledge, & a punk rock edge.
This book is well written detailing personal stories, influences, and the rough life of being a kitchen rat.
Anthony Bourdain does not sugar coat his experiences, as he speaks about the good times of discovering new cuisine for the first time, and the camaraderie he's had with kitchen mates through the years. Bourdain unabashedly goes into the dark times of drug addiction, and going down the path of loneliness.
My favorites is the overall tone of the book, and the speaking off the cuff. It reminds me of a recent day variation of words that would be reminiscent of a punk rock inspired Jack Kerouac.
There are a few lulls at times when it seems that he is trying to fill space but he quickly makes up for it with a good story, or a cooking technique that draws you in.
The only regret is that the book finally ends. I need more!
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- The Iguana
- 04-13-18
Tony is an over-privileged White Boomer...
And, he'll tell you that himself. I appreciate that. In fact, I appreciate this entire book which is not a cookbook, but more a practical explanation of simple cooking and the restaurant industry. He doesn't refer to himself as a guru by any means. In fact, he tells you his way of doing things, and then suggests that his way may not even be the best way. I appreciate that too. This book is about fantastic food prepared in seedy places explained to you by a regular guy.
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- Samantha Ready
- 04-16-15
Love that Tony is the narrator
This book is made for hearing narrated by Tony himself. I got through this in a day--it's a fascinating life story told from the eyes of a genuine and honest chef.
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- Mandymay💄👠👛
- 12-25-17
A real inside look at the food industry 🥗
I've been working in this industry for the last 20 year's. This book is a raw look inside what's really going on behind the scenes. Customers have no idea about the drugs, sex, fighting and chaos that's taking place in some of their favorite restaurants. I've always liked No Reservations because Anthony is a no BS kind of guy. He doesn't glamorize a business that will chew you up and spit you out. Food may give comfort to the customer, but it's stressful as heck to the ones working there. I'm glad there's a chef courageous enough to speak the truth. People in the restaurant business need at least two vacations a year for mental stability lol. This book was worth my credit!!
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- bryan
- 04-22-15
Loved It!
Would you consider the audio edition of Kitchen Confidential to be better than the print version?
If you are a fan of No Reservations, The Layover, or Parts Unknown, you too will love this. It is a great book that even though you will probably read it in Tony's voice, it is taken to another level when actually heard in his voice.
Who was your favorite character and why?
Adam real last name unknown, because how Tony explained him and the stories he had about him. And the guy who chopped of his finger while Tony worked at the rainbow room at 30Rock. Scrooonk!
Have you listened to any of Anthony Bourdain’s other performances before? How does this one compare?
No not yet but I will.
Was this a book you wanted to listen to all in one sitting?
Yes but I couldn't. Really long and I listen at work.
Any additional comments?
"Feed the Bitch!"
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- James a Hayes
- 11-04-18
Brilliant, passionate, brutally honest
Great listen from start to finish.. Couldn't stop until it was done, I felt as if I was in the kitchen with him... miss you Anthony
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