A chef, television personality and one of the world’s most influential food writers, Anthony Bourdain started his career as a professional chef in New York. After spending years behind the scenes in restaurants including the famous Manhattan bistro Brasserie Les Halles he sent an unsolicited article about his experiences to The New Yorker. The resulting article - entitled ‘Don’t Eat Before Reading This’ - made Bourdain a name and became the basis of his bestselling memoir, Kitchen Confidential. A no-holes-barred, irreverent and uncompromising account of real life in the underbelly of the restaurant scene, the book is widely regarded as a modern classic and changed the landscape of contemporary food writing for a generation. His other books include, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook and A Cook’s Tour.
Books by Anthony Bourdain
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