Michael Dirda
…Bourdain's prose at his wildest can sound like Hunter S. Thompson's, yet he can also produce much quieter work, such as "My Aim Is True," a brilliant portrait of Justo Thomas, the man who fillets the fish for Le Bernardin, New York's great seafood restaurant. A.J. Liebling couldn't have done it better. Above all, when you read Bourdain, you never quite know what's going to happen in the next sentence, but you can be sure you're in for a treat, a shock, a surprise…Anyone who starts the book is liable to lose all control and simply gobble it right up. I certainly did.
—The Washington Post
From the Publisher
Bourdain has insight, access and good taste, and he’s a naturally engaging writer...Bourdain is a hopeless romantic when it comes to food and the people who cook. The subtitle’s real valentines are two elegantly written profiles.” — New York Times Book Review
“Like a stinky fish sauce from his beloved Vietnam, [Bourdain’s] appeal among the food die-hards has only grown stronger and more pungent over time, and this book will only solidify that adoration.” — Austin American-Statesman
“This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water.” — Miami Herald
“Compulsively readable.” — New York Magazine's Grub Street
“The food orbit is [Bourdain’s] element, and chapters on today’s leading figures—from chef David Chang to critic Alan Richman—display his access, outspokenness and comedic gifts.” — Wall Street Journal
“The KITCHEN CONFIDENTIAL author is a father now, but he hasn’t cleaned up his language, lost his zesty appetite or his critical zing.” — Time Magazine
“Bourdain is back with more intriguing food fights, moving further from the kitchen into the eating industry. [Bourdain’s] dissections...are still as hilarious, as scatological and as spot-on as ever....his fare—and his prose—is still quite spicy.” — BookPage
“Full of things everybody in the food world thinks but nobody will say...If [Bourdain’s] sharp eye and his wicked tongue have brought him acclaim, what’s kept him in the spotlight is his heart. Like Oscar Wilde, he’s a moralist in the guise of a libertine. Long may he prosper.” — Denver Post
“Mr. Bourdain is a vivid, bawdy and often foul-mouthed writer. He thrills in the attack, but he is also an enthusiast who writes well about things he holds dear.” — Wall Street Journal
Miami Herald
This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water.
Austin American-Statesman
Like a stinky fish sauce from his beloved Vietnam, [Bourdain’s] appeal among the food die-hards has only grown stronger and more pungent over time, and this book will only solidify that adoration.
New York Times Book Review
Bourdain has insight, access and good taste, and he’s a naturally engaging writer...Bourdain is a hopeless romantic when it comes to food and the people who cook. The subtitle’s real valentines are two elegantly written profiles.
BookPage
Bourdain is back with more intriguing food fights, moving further from the kitchen into the eating industry. [Bourdain’s] dissections...are still as hilarious, as scatological and as spot-on as ever....his fare—and his prose—is still quite spicy.
TIME Magazine
The KITCHEN CONFIDENTIAL author is a father now, but he hasn’t cleaned up his language, lost his zesty appetite or his critical zing.
New York Magazine's Grub Street
Compulsively readable.
Wall Street Journal
The food orbit is [Bourdain’s] element, and chapters on today’s leading figures—from chef David Chang to critic Alan Richman—display his access, outspokenness and comedic gifts.
Denver Post
Full of things everybody in the food world thinks but nobody will say...If [Bourdain’s] sharp eye and his wicked tongue have brought him acclaim, what’s kept him in the spotlight is his heart. Like Oscar Wilde, he’s a moralist in the guise of a libertine. Long may he prosper.
Miami Herald
This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water.
Wall Street Journal
The food orbit is [Bourdain’s] element, and chapters on today’s leading figures—from chef David Chang to critic Alan Richman—display his access, outspokenness and comedic gifts.
Time Magazine
The KITCHEN CONFIDENTIAL author is a father now, but he hasn’t cleaned up his language, lost his zesty appetite or his critical zing.
Grub Street - New York Magazine
"Compulsively readable."
USA Today
PRAISE FOR KITCHEN CONFIDENTIAL: “The kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.
