Anthony Bourdain (1956–2018)
Autor(a) de Kitchen Confidential: Adventures in the Culinary Underbelly
About the Author
Anthony Bourdain was born in New York City on June 25, 1956. He graduated from the Culinary Institute of America in 1978. He wrote numerous nonfiction books including Kitchen Confidential: Adventures in the Culinary Underbelly, The Nasty Bits, A Cook's Tour, No Reservations: Around the World on an mostrar mais Empty Stomach, Medium Raw, and Appetites: A Cookbook. He also wrote several works of fiction including the graphic novel Get Jiro! and the comic Anthony Bourdain's Hungry Ghosts. He was the host of several television shows including A Cook's Tour, Anthony Bourdain: No Reservations, The Layover, and Parts Unknown. He committed suicide on June 8, 2018 at the age of 61. (Bowker Author Biography) mostrar menos
Image credit: WNYC New York Pubic Radio / Daniel Case
Séries
Obras por Anthony Bourdain
Anthony Bourdain: No Reservations: Collection 1 — Host — 5 exemplares
Kitchen Confidential by Anthony Bourdain(1905-07-05) 2 exemplares
Anthony Bourdain: No Reservations: Collection 6.1 2 exemplares
Wasted! The Story of Food Waste 2 exemplares
Jacques Pépin interview: Home and Away 1 exemplar
La Vegetale 1 exemplar
La Mer 1 exemplar
A Taste of Tokyo 1 exemplar
Associated Works
Don't Try This At Home: Culinary Catastrophes from the World's Greatest Cooks and Chefs (2005) — Contribuidor — 408 exemplares
How I Learned to Cook: Culinary Educations from the World's Greatest Chefs (2006) — Contribuidor; Contribuidor — 183 exemplares
A Taste of Murder: Diabolically Delicious Recipes from Contemporary Mystery Writers (1999) — Contribuidor — 45 exemplares
Read It! Sing It! Big Book: Seasons & Weather (Read It! Sing It! Big Books) (2004) — Host — 6 exemplares
NOVA: Typhoid Mary: The Most Dangerous Woman in America {2004 TV episode} (2005) — Narrador — 6 exemplares
Anthony Bourdain: No Reservations: Paris / New Jersey — Host — 5 exemplares
Anthony Bourdain: No Reservations: New Zealand / Malaysia — Host — 1 exemplar
Anthony Bourdain: No Reservations: São Paulo — Host — 1 exemplar
Anthony Bourdain: No Reservations: Iceland / Vietnam — Host — 1 exemplar
Anthony Bourdain: No Reservations: Sicily / Las Vegas — Host — 1 exemplar
Etiquetado
Conhecimento Comum
- Nome canónico
- Bourdain, Anthony
- Nome legal
- Bourdain, Anthony Michael
- Outros nomes
- Bourdain, Tony
- Data de nascimento
- 1956-06-25
- Data de falecimento
- 2018-06-08
- Sexo
- male
- Nacionalidade
- USA
- País (no mapa)
- USA
- Local de nascimento
- New York, New York, USA
- Local de falecimento
- Kaysersberg-Vignoble, France
- Causa da morte
- suicide
- Locais de residência
- Leonia, New Jersey, USA
- Educação
- Vassar College
Culinary Institute of America (BA ∙ 1978)
Dwight-Englewood School - Ocupações
- chef
television presenter
author - Organizações
- Brasserie Les Halles
Travel Channel
CNN - Prémios e menções honrosas
- Who’s Who of Food and Beverage in America (2008)
Membros
Críticas
Listas
Prémios
You May Also Like
Associated Authors
Estatísticas
- Obras
- 40
- Also by
- 40
- Membros
- 22,006
- Popularidade
- #974
- Avaliação
- 3.8
- Críticas
- 585
- ISBN
- 282
- Línguas
- 19
- Marcado como favorito
- 68
I became familiar with Anthony Bourdain's career through his television shows No Reservations, Parts Unknown, and The Layover. In my humble opinion, they were easily the most entertaining travel related programming I've ever seen on television. He had a way of showing his viewers the beauty to be seen in all the world, and it made me want to visit each and every place I saw him explore - regardless of how insignificant the destination may be have seemed. He made them significant. Since his travel shows were how I came to follow him, I knew very little about his career in the culinary industry and figured that since he was a person of interest to me, I'd pick up one of his books and dive in.
Before I opened this book I knew to expect a few things with certainty. One, Anthony would at time be crude or offensive with his stories, but that they would be honest, open, and candidly retold. Two, having worked at a number of restaurants myself, that I would find that the assumptions I had made about those kitchen crews would not be unfounded. And three, there would be some really good stories and insights to be found about the culinary industry. Kitchen Confidential did not disappoint.
There were tales that were hilarious, tales that were revolting, and tales that I found myself going "yeah, I can see that". Tales of sex, drugs, recklessness, and self-discovery, culinary tidbits, equipment and tool recommendations, and insights into the lives of those cooking your meals when you go out to eat. I feel like he gave his readers a wide variety of anecdotes and insights to the culinary trade. Perhaps a bit crassly, but frankly, I prefer a crass rendition of the facts to a polished and pretty lie rooted in truth.
What I didn't expect was the writing. OH. MUH. GOSH. I wish I could write like him! If you've ever watched one of his travel programs, he always opens each destination with some sort of descriptive, anecdotal monologue where he introduces his viewers to the culture and sights to be seen in the most unique and fascinating ways. The stories in this book are written in much the same way. Some how that man manages to combine analogies, metaphors, phrases, and idioms effortlessly to describe the scenes and events that took place. ...that sounds like it would be muddy and hard to follow, but it's not. The descriptions and ways he explained something was very concise and relatable - even if you aren't a chef or into travel. It left me going "wow, I would have never thought to put it that way, but damn it's a good way to put it." He also didn't repeat phrases, which is impressive if you're going to describe events or situations in his way. I think I'd give a toe to be able to write like this.... It's certainly a unique style of writing and one I wish I could emulate.
If you've ever watched his programing, or perhaps you're just interested in him after the announcement of his death in the news, it's a good expose on who he was as well as the culinary industry. Just be prepared for his way of telling you everything - the good, the bad, the iffy - all of it.… (mais)