How Anthony Bourdain’s Kitchen Confidential Began


When Anthony Bourdain returned from Japan to New York, the story goes, he already had a contract to write a restaurant-themed non-fiction book. And he had already found a title for it: “Kitchen Confidential” (by The kitchen).

During this time, he had already written a gripping and revealing exposé on life behind the scenes of New York’s restaurant world that would eventually find its way into the pages of The New Yorker (“Don’t Eat Until You Read This”). The now-famous opening lines of the essay read: “Good food, good nutrition, is about blood and organs, about cruelty and decay. It’s about fat from pork loaded with sodium, stinky triple cream cheeses, tender thymus and distended livers of young animals.”

When Bourdain killed himself in 2018, The New York Times recommended reading (or re-reading) “the best of Anthony Bourdain,” including the New Yorker essay and “Kitchen Confidential”, the book that changed Bourdain’s life and changed the way many of us view restaurants and life behind the kitchen door.

“Bourdain is clearly working with all six burners on, and the result keeps the reader excited,” enthused USA Today. in a journal.

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