Good Restaurant Reads
If you liked ‘Kitchen Confidential,’ try these:
Anthony Bourdain is credited with creating the subcategory of “restaurant books” with his industry tell-all, “Kitchen Confidential,” though some other dandies came before it.
Regardless, it is a compelling read anyone considering a culinary career should read before signing for that student loan!
Since we’re readers here at Food & Dining, we figure you are, too. So here are some our faves — with brief comments — you might like. Please share yours by commenting on this post.
“Heat,” Bill Buford (Like Mario Batali? Get this.)
“Life on the Line,” Grant Achatz (Great chef battles tongue cancer)
“Soul of a Chef,” Michael Ruhlman (Insight into chef’s minds)
“Reach of a Chef,” Michael Ruhlman (same as above)
“Knives at Dawn,” Andrew Friedman (Tense preps for Bocuse d’Or Challenge)
“The Story of Sushi,” Trevor Corson (title says it all)
“French Lessons,” Peter Mayle (funny short stories)
“Garlic and Sapphires,” Ruth Reichl (life of a dining critic)
“Medium Raw,” Anthony Bourdain (hilarious follow-up to K.C.)
Some titles from the Old School shelf:
“My Life in France,” Julia Child (lovely lady, great story)
“The Apprentice,” Jacques Pepin (hardworking, humble man)