Bradley Cooper
Jack Bourdain
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Episode Guide
- 1. Exile on Main Street Sep 19, 2005
- Jack becomes head chef of Nolita, a hip New York restaurant, and assembles a team of all-star chefs.
- 2. Aftermath Sep 26, 2005
- When expensive steaks and caviar keep disappearing from Nolita, Jack accuses Steven.
- 3. Dinner Date With Death Oct 3, 2005
- Jack's mentor, Chef Bernard, arrives at Nolita with a radical request.
Jan 9, 2007 · Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) Paperback – January 9, 2007. An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original edition.
Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling nonfiction book written by American chef Anthony Bourdain, first published in 2000.
Jan 1, 2001 · Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade, laying out Bourdain’s more than a quarter-century of drugs, sex, and haute cuisine.
Dec 10, 2008 · Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout New York Times bestseller Kitchen Confidential. Bourdain spares no one's appetite when he told all about what happens behind the kitchen door.
In Kitchen Confidential, he expanded the appetizer into a deliciously funny, delectably shocking banquet that lays out his twenty-five years of sex, drugs, and haute cuisine.
Jan 9, 2007 · Kitchen Confidential by Anthony Bourdain is unique. Newsweek Bourdain’s prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois.
In the now classic memoir that launched Anthony Bourdain's long career, the globally beloved chef took us through the swinging kitchen doors and turned the culinary trade on its head. The result was a deliciously funny, shocking banquet of wild tales that drew from "twenty-five years of sex, drugs, bad behavior and haute cuisine.”
