Note: NOT a cookbook

Here we go, the first reading recommendation on this blog.

I’d love to call myself a book addict rather than a bookworm. I love reading books and collecting books equally, sadly I’ve about only half of the books I owned. But this is one of the very few book I can wholeheartedly recommended to anyone that have an interest in the restaurant industry and what’s can be better than to learn about the underbelly, or as i like to call it, the “dark side”, than from a veteran like Anthony Bourdain. Admittedly, Anthony stopped being a working chef in the kitchen quite a while ago after the release of this book in 2000 but his experience working at various kitchen in his career, including being the executive chef at Brasserie Les Halles, a semi-casual French restaurant in Manhattan, New York make Tony the perfect candidate to tell the untold story of what’s truly going on in the kitchen and the life of a professional chef. This book became an instant-classic after its publishing due to its content as well as Tony’s captivating writing style: raw, uncut and with zero sugar-coating. Life of a chef in the professional kitchen is much less glamorous than how television portrayed and the culinary world can be very intimidating. Besides his own life adventure, professional career, there is a chapter where Tony described, in full details, the daily works and train-of-thought of an head chef and it truly is a kind of experience that only the insiders can understand and sympathy with. I can genuinely said that this book is a real page-turner and I haven’t encountered many of its kind during my reading adventure. The unique stories that only an insider can tell combined with Tony’s alluring writing style makes you just want to keep on reading, to discover what will happens next. Kitchen Confidential is not a thick book but completing it will be a unique experience that will alter your view on the culinary world.