He’s written a totally awesome book, Kitchen Confidential, which I finished listening to on audiobook a couple of weeks ago. In fact, it was the audiobook I listened to for the several long drives back and forth from NJ to MA the week Larry’s Nan passed away. I’ve been a skeptic about audiobooks, but having watched No Reservations regularly, I knew Tony (yeah, we’re cool like that) had a great speaking voice, and it would be an easy listen. It’s a fantastic no-holds-barred look at the dirty underbelly of the restaurant biz. You will think twice about ordering fish on Mondays or brunch on, well, ever, and you’ll have a new found appreciation for butter, Ecuadorian kitchen staff, women chefs and line cooks, and patient spouses. It is a highly enjoyable “read” (can I say that since I didn’t actually pick up a book?) and a must for foodies.
Larry and I tune in every Monday for No Reservations (or at least we Tivo it and catch up during the week). We’re getting ridiculously excited about our forthcoming two-week trip to Japan in mid-October. And yes, we’ve rewatched all the No Reservations Japan/Tokyo eps already 🙂 There’s a razor sharp wit and practicality, as well as a genuine sense of humbleness to Tony Bourdain that we both really love and appreciate, and it makes us think twice, or rather think intentionally, about the food we eat and the places we visit. We’ve decided that we both want Tony Bourdain’s job – traveling the world, eating, and writing. Next on my reading list is his book about the No Reservation experience, similarly titled.
For the record, I find it kind of hysterical that I’ve grown up to become a foodie, when I was pickiest eater as a child ever. I will try just about anything that’s not moving. I am sucking up the courage to eat kobe beef tartar when we make a day trip to Kobe. We are PUMPED about arranging a traditional kaiseki dinner in Kyoto or Tokyo. But what it comes down to it is that I love good food, good flavors, new experiences. I relate closely to that opening scene in Ratatouille, where Remy goes on about how food is just awesome, how flavors combine and collide and the resulting sensation in your mouth and there’s all the corresponding fireworks and swirls… o la la!
But back to the task at hand: Tony Bourdain. The point of my Show and Tell this time around is that, well, I’ve got it bad for the man. And Larry is totally aware, b/c I make some inappropriate comment every time the show is on. He’s suave, quite good looking for an older dude, he’s well-traveled, cooks a good meal.. what more could a girl ask for?
. . .
I too am smitten with this man. 🙂
My husband and I enjoy watching No reservations as well 😀 It's a great show. I haven't read his book though – I will have to check it out. thanks 😀
I alas, have not been watching No Reservations at all…I am aware of the show, but am not hooked to it…I may have to give him a see, now that you are telling how good he is.
There is so much wonderful food to be had in Japan which is totally inaccessible (and hidden) unless you speak Japanese. We went to a restaurant in Tokyo with Japanese friends which specializes in rice — they serve other food with it, but the focus is on different varieties of rice. No one there spoke a word of English and we would have been lost without our friends, but with their help it was fascinating and delicious!
Have a great trip!
I watch this show sometimes. I don't think I could be as brave to try some of the things he has.
Great blog by the way. I've signed on to be a follower, aka, 'stalker.' (totally kidding about the stalking part!)
Oooh, I'll definitely have to check this book out! I'm a certified line cook and catering specialist, so I'm also definitely a foodie. Thanks for the pointer 😀
That sounds like a great book. I just reserved it at the library on your recommendation.