Rating: 
Summary: I'll Pass On The Swordfish, Tony
Review: Foodies who are familiar with the CIA in Hyde Park and any big city-celeb chef restaurant scene will read this book and be filled with admiration. And fear. Be warned - if you have any interest at all in what goes on behind the scenes in the life of an aspiring chefling, or in the kitchen of that four-star restaurant of which you are so fond, starting this book is like letting a vampire into your house. It will grab you by the throat and you won't be able to put it down until you've sucked the last page dry. But don't throw those bones away - use them to make stock! BTW:Non-foodies will be looking up a lot of French terms - perhaps it should include a glossary. This mordantly funny and fascinating read does come at you like a train wreck but you won't be able to look away and you will enjoy, I dare not say devour, every page. The only problem I had with it is that Chef Bourdain lives for the food and seems to hold those who come to ooh, ahh and consume it in deep contempt. Being regarded with such withering scorn by someone in the fine food industry is not my idea of customer service so I don't think I'll be eating where he cooks anytime soon and thank god he didn't become a brain surgeon but I hope he continues to write.
Rating:
Summary: A tough, but tender, chef
Review: This book is simply dripping with machismo and foul language. The author explains this by saying that's the way it is in the restaurant business, and I have no reason to think otherwise. I'm not a prude, you understand, but a little less bad language might have made for a higher ranking, in my opinion. In any event, this is a very interesting work to read, and occasionally I would think about the restaurants in which I have eaten (my wife and I have reservations at the CIA in Hyde Park next month)and wonder if I ever want to go into another one after finishing the work. Of course I will, because I do so like good food prepared well, and the author obviously loves his work, and loves to prepare it for others to enjoy. That's what's important, and it shines through on almost every page of the book. There are some excellent tips for restaurant customers to observe, and I definitely intend to follow them in the future. For the tips alone, the book was worth reading.
Rating:
Summary: But I *love* discount sushi...
Review: A lot of the stuff he was talking about I already knew, but it's the *way* he says it that makes it so appealing... Also much of it is funny just because it's true This was the most genuinely entertaining book I ever read But I'm probably biased because Mr. Bourdain shares my contempt for vegans and Emeril... But overall it's a handy book, certainly worth having around if for the cooking tips and shock value alone
Rating: 
Summary: A Major Disappointment
Review: It is hard to believe that this book has gained so much attention. It is centered much more on Bourdain's own personal biases, and his attempts to brag about his own encounters than on the industry. He attempts to write of his own progress when it sounds as though he has truly not come very far. It is poorly written, redundant, and it becomes boring after a very short time. His excessive us of profanity throughout the book makes it difficult to concentrate on what little content is included. Save both your money and your time.
Rating: 
Summary: A spoonful of sugar
Review: I enjoyed this book quite a bit, but am less than completely satisfied.The good advice, practical tips and candor are immediately incorporated into one's daily thoughts and the war stores give due credence to the hard work of being a chef. Unfortunately, like so many modern authors, Bourdain feels it necessary to give us a great spoonful of profanity and putressence to make the story go down. Some can be useful for literary emphesis but he lingers as much over store-room infidelities and his own drug use as he does culinary achievement. It tarnishes the work with a juvenile quality. On the other hand, if the goal of this book is to prevent the casual entreprenuer from falling into restaurant ownership, or the casual cook from turning serious for fear of the military regime that awaits behind the double-flap doors, mission accomplished. His intense accounts of everything that must go through your mind as a cook in a busy restaurant are truly amazing. I did learn many things from this book, most of which has been mentioned in other reviews. Aspiring chefs be warned, however, Bourdain won't leave you feeling any love for yourself or the profession.
Rating: 
Summary: accurate but oversold
Review: a good deal of my life was spent in kitchens very similar to those described by the author. i agree with his portrayals but feel the flow of this book is hampered by redundancy.
Rating: 
Summary: Made me wanna be a chef even more so then before
Review: This is a very entertaining and humorious account of Anthony Boudain's life. Infact, many a times it had me laughing out loud. It really gives you an idea of what the inside of a kitchen is all about. It was recommended to me and I am glad about that. I was unable to put it down. I have already recommended this book to several people....and I just finished it an hour ago.
Rating:
Summary: Who is Bigfoot?b
Review: I loved this book! As a NYC resident and frequent restaurant-goer, I especially appreciated Bourdain's entertaining tales of the New York restaurant scene. But I'm embarrassed to admit that I can't identify Bigfoot? Who is he?????
Rating:
Summary: No thanks.
Review: I was so looking forward to this book. But what Bourdain serves is arrogance and self-aggrandizement. I was particularly disgusted as he described in raunchy terms what he offered to do to a produce supplier with whom he was displeased. Are we supposed to be impressed that he can intimidate those he considers beneath him? And sex in the bulk supplies closet? I would have thought a world class chef would be too busy for shenaniganism at work. Soul of a Chef is MUCH better.
Rating:
Summary: One of the Better Books I've Read This Year
Review: Author is a remarkably skilled writer and so this read brings you right into his kitchens and all the tempers, stifling heat, booze, drugs, wounds, skin rashes, and beautiful food. His love for food is palpable and catching. As has been noted, this book is more than just "10 things you should know before eating out". He has lead an adventureful life and he vividly describes key episodes. Moreover, his tone of writing is refreshingly humble and insightful.
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