Kitchen Confidential Adventures Culinary by Anthony Bourdain, First Edition (14 results)

Soft cover. Condition: New. 1st Edition.

Paperback. Condition: New. First edition thus. 312pp. Octavo. [20.5cm]. Pictorial Wraps. "An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original edition Almost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business. Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisineā "this time with never-before-published material." --From the publisher.

hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. First Edition. Stated First US Edition, fourth printing. Dust jacket shows two small bumps on the bottom of its spine. Pages are clean and bright.

Condition: Gut. 1., Aufl. 320 S. Alle Bücher & Medienartikel von Book Broker sind stets in gutem & sehr gutem gebrauchsfähigen Zustand. Unser Produktfoto entspricht dem hier angebotenen Artikel, dieser weist folgende Merkmale auf: Helle/saubere Seiten in fester Bindung. Leichte Gebrauchsspuren. 3. Auflage 2001. Sprache: Englisch Gewicht in Gramm: 181 Taschenbuch, Maße: 11.2 cm x 2.7 cm x 17.9 cm.

Hardcover. First Edition; Fourth printing. 307 pages. What to say about this iconic individual? He broke the mold, he told it how he saw it: "I want to tell you about the dark recesses of the restaurant underbelly - a subculture whose centuries-old militaristic hierarchy and ethos of 'run, buggery and the lash' make for a mix of unwavering order and nerve-shattering chaos - because I find it all quite comfortable, like a nice warm bath.Of course, there's a very possibility this book could finish me in the business. There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing revelations about bad food-handling and unsavory industry-wide practices." Covered in protective mylar. ISBN 158234082X, price $24.95 on front flap. Black boards. Near fine, in very good dust wrapper.

UK FIRST EDITION, FIRST IMPRESSION, super octavo, black heavy boards, red lettering to spine, x + 307pp, VG (light bruising to extrems, light chafing & soiling to boards, light tanning & foxing to page edges) in d/w, VG (moderate creasing & chipping to edges, light fading to spine, moderate chafing & soiling to covers).

Hardcover. First Edition; Seventh Printing. Very Good+ in a Very Good+ price clipped dust jacket. Owner name on FEP. Light staining on top text block corner. ; 9.4 X 6.5 X 1.3 inches; 320 pages.

Hardcover. First Edition; Third Printing. Very Good+ in a Very Good+ dust jacket. Light bumping on rear panel top corner. ; 167.64 X 1.3 X 9.6 inches; 320 pages.

Hardcover. Condition: Fine. Dust Jacket Condition: Fine. 1st Edition. Fine unread condition black boards with black spine lettering contained in a fine condition non price-clipped color photographic dust jacket. Includes List of Other Books by Anthony Bourdain; Acknowledgments; Author Dedication; A Note From the Chef; So YOu Want To Be a Chef; Kitchen's Closed; and About the Author. "[Anthony Bourdain's] comic vision goes beyond original. It is deliciously depraved." -- New Your Times Book Review. "Benedict Arnold. Alger Hiss. Anthony Bourdain." -- London Evening Standard. "With equal parts wit and wickedness, Bourdain [does] the unthinkable by revealing trade secrets that chefs and restuaranteurs cringe to read." -- Restaurant Business Magazine. " New York Chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir/expose. Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behaviour and haute cuisine." Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This". Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop ROckefeller Center, to drug dealers in teh East Village, from TOkyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please." -- from the inner front jacket flap.

Hardcover. First Edition; Sixth Printing. Very Good+ in a Near Fine dust jacket. Owner name on FEP. Light foxing on top text block edge. ; Inscribed by Anthony Bourdain on title page. ; 9.30 X 6.30 X 1.10 inches; 320 pages; Original unclipped dust jacket protected by archival Brodart cover. All domestic orders shipped protected in a Box.

First edition, first printing, inscribed by the author on the title page, "To Christopher. Anthony Bourdain". This is a remarkably sharp copy of a book rarely found inscribed. Equal parts confessional narrative and industry commentary, this modern culinary classic earned Bourdain widespread acclaim. "There are extraordinary passages here, written with clarity and a clear-eyed wit to put the professional food writing fraternity to shame. His account of a day in the life of a chef is a tour de force. Bourdain has written a bouillabaisse of a book. Which is to say it's a classic, and a ripe one at that. There are very few books which all professional cooks should read but this is one. To Escoffier and Larousse may now be added the name Bourdain" (Rayner). Jay Rayner, "Escoffier on speed", The Guardian, 13 August 2000. Octavo. Original black boards, spine lettered in red. With dust jacket. Spine ends bumped, edges a little rubbed; jacket just creased at spine ends and corners, not price-clipped: a near-fine copy in fine jacket.