Kitchen confidential
adventures in the culinary underbelly
Kitchen confidential
adventures in the culinary underbelly
Book - 2007
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine - now with all-new, never-before-published material.
Guardado en:
Holdings -
Central
| Barcode | Status | Material Type | CallNumber |
|---|---|---|---|
| 37413326719848 | In process | Non-fiction | B BOURDAIN BOURDAI |
Shadle
| Barcode | Status | Material Type | CallNumber |
|---|---|---|---|
| 37413318966175 | Disponible | Non-fiction | B BOURDAIN BOURDAI |
South Hill
| Barcode | Status | Material Type | CallNumber |
|---|---|---|---|
| 37413326719855 | In process | Non-fiction | B BOURDAIN BOURDAI |
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
New York :
Harper Perennial,
2007.
|
| Edición: | Updated ed. |
| Materias: | |
| Acceso en línea: | Contributor biographical information Publisher description |
Search Result 1
por Bourdain, Anthony
Publicado 2007
Publicado 2007
MARC
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| 250 | |a Updated ed. | ||
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| 300 | |a xviii, 312, 22 pages ; |c 21 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 505 | 0 | |a Appetizer. A note from the chef. First course. Food is good ; Food is sex ; Food is pain ; Inside the CIA ; The return of the mal carne -- Second course. Who cooks? ; From our kitchen to your table ; How to cook like the pros ; Owner's syndrome and other medical anomalies ; Bigfoot -- Third Course. I make my bones ; The happy time ; Chef of the future! ; Apocalypse now ; The wilderness years ; What I know about meat ; Pino noir : Tuscan interlude -- Dessert. A day in the life ; Sous-chef ; The level of discourse ; Other bodies ; Adam real-last-name-unknown ; Department of human resources -- Coffee and a cigarette. The life of Bryan ; Mission to Tokyo ; So you want to be a chef? a commencement address ; Kitchen's closed. | |
| 520 | |a A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine - now with all-new, never-before-published material. | ||
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