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Confesiones de un chef

Confesiones de un chef
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10,00 €

Author: Anthony Bourdain
Availability: a consultar
Language: Español
Format: Tapa blanda, 400 pp, 12,5x19 cm
Publisher: RBA, 2010, 9788492966189
Agotado

Formats and editions:
English edition.
- Spanish paperback edition.
- Spanish pocket edition.

Publisher review:
After 25 years of sex, drugs, bad behaviour and haute cuisine, chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown (where he first experienced the real delights of being a chef); from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village; from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are passionate and unpredictable, shocking and very funny.
This book will change the way you view restaurants - for ever.

Index:
Nota del chef.
Primer plato
La comida es cosa buena.
La comida es sexo.
La comida es dolor.
En el CIA.
El regreso de “Mal Carne”.
Segundo plato
¿Quién cocina?
De nuestra cocina a tu mesa.
Cocinar como los profesionales.
El síndrome del propietario y otras patologías.
Bigfoot.
Tercer plato
Me abro paso a codazos.
Tiempos felices.
¡El chef del futuro!
Apocalypse now.
La travesía del desierto.
Lo que sé sobre carne.
Pino noir: el interludio toscano.
Los postres
Un día en la vida del chef.
Segundo chef.
El nivel del discurso.
Otras víctimas.
Departamento de recursos humanos.
Café y un cigarro
La vida de Bryan.
Misión en Tokio.
¿De modo que quieres ser chef? Advertencias previas.
La cocina está cerrada.

About the author:
Anthony Bourdain was born in New York City in 1956. He studied at Vassar College and graduated from the Culinary Institute of America before running kitchens at New York City's Supper ClubOne Fifth Avenue and Sullivan’s. His work has appeared in The New York TimesThe TimesThe ObserverScotland on Sunday, the FaceLimb by LimbBlack Book and The Independent, and he is a contributing authority for Food Arts magazine. He is the host of the television series No Reservations and the executive chef at Brasserie Les Halles, and lives in Manhattan with his wife Nancy. He is author of Bone in the throatGone bambooTyphoid MaryThe Bobby Gold stories, and the culinary books:
Kitchen confidential (in Spanish Confesiones de un chef).
A cook’s tour (in Spanish Viajes de un chef).
Les Halles cookbook (in Spanish La cocina de Les Halles).
The nasty bits (in Spanish Malos tragos).
No reservations.
Medium raw (in Spanish En crudo).

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