After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in t

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.

Describes how to break into the world of culinary arts, includes advice on how to write restaurant reviews, make garnishes, start a catering business, and food

"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never tho