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Summary: Unconfidential underbelly
Review: I entirely agree with Joe Haschka's review of this book... The author is (still?!) too narcisistic and too self-absorbed to write a trully classy and entertaining book. His other books had left me with the same (frustrating) impression. For example, rather than reading about the "dermatological curiosities" it would have been a lot more informative to read (and understand) how the typical menu gets decided upon and by whom...To be fair, the author clealy loves the concept of food and at times it's quite infectious...Anyway, I expected a bit more but then again, it seems that the author expected a bit more of himself...
Rating: 
Summary: Being a stay at home mom I have little time to read anything
Review: other than cooking magazines. My husband and I are foodies, enjoy cooking and dining out frequently. I became "hooked" on Tony after watching A Cook's Tour. I really enjoyed this book. Although I now, would never become a chef (he scared me off). I have to read all of his other books. He is "tres" witty!
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Summary: The Truth from the Back of the House.
Review: If you've never known a chef, and for most of my life I didn't, you have no idea what goes on back there in the kitchens of your favorite restaurants. Mr. Bourdain made the rounds when this book first came out, warning about Sunday brunches and when NOT to order fish, but this book is really more of an autobiography of a chef, and includes all the drugs, drink, crime, etc that accompany that lifestyle. Exceptionally well-written and honest, this book will fascinate the outsider and ring 100% true to the insider. Not for the faint of heart, anyone who appreciates good, edgy writing will appreciate the story.
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Summary: You will never have a buffet again
Review: This book is in reality a collection of articles written for various publications. They have a common theme and that is the life of a chef. The author is a talented writer with a knack for comedy. The first essay is about his life and why he became a chef. Other articles are about food production, his problems with drugs and people he has known in the industry. After reading it one can never approach food and eating the same way again. You know to avoid buffets (used to recycle food that might otherwise be wasted) to eat fish on Tuesdays (the day when the fish will be absolute fresh as opposed to Monday when it will be least so) to eat during the week ( the menus are most interesting, restaurants expect less adventurous customers on weekends). The book is also interesting as it is a history of eating in our society. The writer appears to be about 50. He started work in the industry when he was in collage 30 years ago and was sucked into the joy and passion of food. In talking about himself he talks about the way that restaurants and food production have changed over that time. From simple dishes 30 years ago with a bit of French and Italian Cooking to what happens today with a vast and ever changing repertoire in even the small restaurants. This has occurred against a backdrop of more and more people enjoying eating out and trying different and more exotic things. However the joy of the book is not so much what is said, it is the talent of the writer to make even dull things amusing and entertaining. He is a natural writer and this is a book which although around 300 pates you will read at a sitting in a few hours.
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Summary: Beyond Food
Review: I loved this book and having passed fleetingly in and out of the Food Service Industry at various times in my life, I can attest to its authenticity. Beyond the culinary buccaneering, the cautionary tale of Bourdain's career path, and practical tips for restaurant patrons, I found this book to really be about work, the dignity of labor and the deep, almost addictive satisfaction to be derived from tangible labor, as opposed to the drier (although regrettably more negotiable) rewards 'white-collar' work
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Summary: If you can't take the heat...
Review: I just love this book. The story is so honest and at times so raw that it just grabs you from the beginning. I find myself reading chapters to my wife and anyone else that will listen. His writing style grabs you and tells you "I am for real!". Tony justs lets it all hang out and doesn't really care who's offended. At the same time he seems like a great guy to have a few beers with. If you want a chance to hang out in the locker room of the cooking world with all its characters this is the book for you. Just don't loan out any bail money!
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Summary: Insider's guide
Review: This is a good read on the insider's guide to how a kitchen is run and how grueling being a chef can be. I enjoyed Tony's views and "punk" attitude to being a chef. I finished this book this summer and need to read the 2nd one.
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Summary: Experience the heat in the kitchen!
Review: I thoroughly enjoyed this book. It gives a realistic view of the frantic pace in the big kitchens.
Rating:
Summary: A Revealing Look at the Food Service Industry
Review: Anthony Bourdain shows his talent as a writer by showing you his talent as a cook. In Kitchen Confidential, Tony will take you from his first experiences with cooking all the way to his experiences at the Culinary Institute of America (CIA) and on to his professional career. Packed with many disturbing anecdotes, this memoir will show how "odd" the people who work in food service really are. He also explains several secrets for getting the best food at a restaurant and what pitfalls to avoid to prevent you from getting the absolutely worst food (don't buy the fish on Monday, don't order your steak well-done, etc.). If you have any interest in getting into the food service industry, you simply MUST read this first, in order to get an idea of what you are really getting into. As Tony explains, the real world of cooking is absolutely nothing like what you see on T.V. with all those celebrity chef shows. The real world kitchen is much tougher and grittier, and certainly isn't for just anyone.
Rating:
Summary: Thoroughly entertaining
Review: A tacky, sordid, behind-the-scenes look at the world of haute cuisine. I loved it; couldn't put it down! Bourdain is an excellent writer in addition to his culinary talents, which makes this such and enjoyable read. Anyone outside the restaurant business who thinks they have a hard job ought to read this book. Also, it's hard to complain about how [costly] restaurant meals are after discovering what a difficult and cutthroat business it is. Bourdain is refreshingly opinionated (vegetarians beware!) A caveat: anyone who's new in recovery from drug or alcohol abuse would be best advised to pass this one by; the detailed descriptions of both are pretty intense.
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