The late Anthony Bourdain shot to fame as a celebrity chef following publication of his book Kitchen Confidential that went behind the scenes in the kitchens of fancy restaurants. That book grew out of a 1999 article Don’t Eat Before Reading This that he published in The New Yorker. It is a wildly entertaining account. Here are some excerpts.
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It’s about danger—risking the dark, bacterial forces of beef, chicken, cheese, and shellfish.
…When a kitchen is in full swing, proper refrigeration is almost nonexistent, what with the many openings of the refrigerator door as the cooks rummage frantically during the rush, mingling your tuna with the chicken, the lamb, or the beef.
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