Retail pak Random House Audible 2001
CS ISBN 0553528521 $29.95 Six cassettes
If youve ever wondered how that boeuf en croute got to your restaurant table, this tape tells all. At warp speed, reflecting his high-energy personality, Bourdain covers chefs training, personalities, food prep, cooks lifestyles (boozy and erratic), his own history (druggy), and the art of running a successful restaurant. He doesnt stint on the gritty details or the four-letter words, so be prepared. His French pronunciation is surprisingly poor for someone who has lived in France, but his Spanish (highly recommended for communicating with the kitchen help) sounds ok. Presently the executive chef at Brassierie Les Halles in New York City, Bourdain delivers his description of one busy dinner hour at the frenetic pace required for survival there. Give this one a taste; youll be amused, educated, maybe a little horrified, but never bored. J.B.G. [Published: OCT/ NOV 01]
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