Anthony Bourdain was a long-time authority on food. In 1999, he published Kitchen Confidential, his memoir that told the story of his rise through the restaurant industry. While the book follows Bourdain himself and how he rose from being the fry cook at a seafood restaurant in Provincetown to the “chef at large” at Brasserie Les Halles, it also lifted the curtain on what really goes on in restaurant kitchens.
This is a must-read for would-be chefs who have a rosy view of their future profession. It even has some useful tips for restaurant patrons, including what to avoid ordering from most major restaurants. It’s the perfect introduction to the brash, fanatical way that Bourdain writes about food.