Kitchen Confidential: Adventures in the Culinary Underbelly Free Audiobook Download by Anthony Bourdain

Kitchen Confidential is an autobiographical book written by chef and television personality Anthony Bourdain. This is a story about everything that goes on behind the scenes of a famous restaurant kitchen. He explores the creative process and shares his thoughts on what makes a great restaurant, how to make food taste better, and how to survive in the industry.

Kitchen Confidential: Adventures in the Culinary Underbelly is a 2010 non-fiction book by Anthony Bourdain about his adventures in the culinary world. The audiobook follows Bourdain's time as executive chef of Brasserie Les Halles in New York City.

This is a book which is an autobiography of the famous chef Anthony Bourdain, who has written humorously about his life and career. This book was first published in 2000 with a revised edition in 2005. In this book Anthony Bourdain writes about his life as an unruly and underprivileged youth who eventually became part of the kitchen world while opening up restaurants in different cities. You will find very interesting and unique stories from starting off as a dishwasher to working on various ships as a chef.

"It's like a second adolescence" This memoir is an entertaining and compelling read. I found myself laughing out loud at certain points as Bourdain shares his experiences with the hospitality industry, work culture, and personal development in honest and straightforward prose. Overall, it's a quick and enjoyable read.

Anthony Bourdain tells the stories of his time in some of the world's most interesting kitchens. From a crack house in New Orleans, to a restaurant in Milan, to the French Laundry, every night is new adventure. This audiobook will keep you laughing at Bourdain's tales of life as a chef on and off the line.

Anthony Bourdain is most well-known for his bestselling memoir, Kitchen Confidential and for his Emmy award winning travel and food show, No Reservations. He has described himself as an "edgy" culinary authority and the "titular head" of the culinary underbelly.