Not so glad about the purchase of this one. It was entertaining, sure, but not with the same wit as something like Heat, which covers a lot of the same ground more pleasantly. I guess the main thing I took away from it was a hint about plating – use an ice cream scoop for your starch, and squeezy bottles for your sauces! But OF COURSE!

Anthony Bourdain is a badass. That’s all I have to say.

I was really looking forward to this book because I heard it would tell me everything I DIDN’T want to know about what was going on back in the kitchen of most restaurants. I was looking for the book to relate to ME and tell me about things I am interested in.

Instead, I got a bunch of choppy stories that won’t name names or places and seem to be hazy at best in their recollection. I’m not saying Tony is a bad writer; I think he’s pretty darned good at writing. It’s just that in order to protect the not-so-innocent, he has to blur out all the details.

He seems to be fixated on fish, which I can’t stand and most of the first part of the book only offers advice on what sort of fish you should stay away from in restaurants and when. I did like the chapter on Bigfoot, but everything else about the book was a bore.