ISBN: 0747553556 Global Overview for this book
2 journalers for this copy...
He somewhat undermines his thesis (and admits this), though, in his chapter about Scott Bryan (who he says is a better chef than him) whose kitchen is the antithesis of Bourdain's hellish chaos - calm, capable and controlled. Bourdain's world is the way it is because he's spent his culinary life almost entirely in New York and he gets off on the testosterone-loaded side of things, I think. As he would be the first to admit, he's an arrogant SOB.
Also, he is, from my point of view, woefully informed about the motivations for vegetarianism and also the possible quality of vegetarian food. Perhaps this is not entirely suprising from a man who can cheerfully face boiling lobsters, eating oysters and filleting fish, all while the animals are still alive.
The above notwithstanding, though, this is an interesting, entertaining and readable book, containing useful snippets of information and insight into the world of commercial cooking.
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