I watched Bourdain on the Travel channel and liked his matter of fact, don't sugar coat it (pun intended) way of viewing the world. If he likes something, he'll tell you, if not, he'll tell you louder. Based on that, I decided to read the book. His memoir is of his own experiences, but also of the restaurant industry in general. I'm sure a lot of what he tells happens in many places. The tales and characters he recounts are more likely to be in a police or drug lord memoir, rather than a kitchen. There seems to be no place more full of thieves, drug addicts and drunks. If you are a foodie and want to hear stories of how chefs create their masterpieces in surgically clean rooms, while teaching a respectful number of staff how to create delicate dishes, this isn't the book for you. If you want a slice of life that really goes on behind those swinging doors, give it a go.
A New York City chef who is also a novelist recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors.