{"id":190,"date":"2007-05-14T00:25:05","date_gmt":"2007-05-14T00:25:05","guid":{"rendered":"http:\/\/alephnaught.wordpress.com\/2007\/05\/14\/kitchen-confidential-adventures-in-the-culinary-underbelly\/"},"modified":"2008-11-02T08:26:26","modified_gmt":"2008-11-02T16:26:26","slug":"kitchen-confidential-adventures-in-the-culinary-underbelly","status":"publish","type":"post","link":"https:\/\/www.alephnaught.com\/Blog\/2007\/05\/14\/kitchen-confidential-adventures-in-the-culinary-underbelly\/","title":{"rendered":"Kitchen Confidential: Adventures in the Culinary Underbelly"},"content":{"rendered":"<div id=\"content_div-190\">\n<ul>\n<li><strong>Title: <\/strong><a href=\"http:\/\/www.amazon.com\/Kitchen-Confidential-Updated-Adventures-Underbelly\/dp\/0060899220\/ref=pd_bbs_sr_1\/002-5680322-1501611?ie=UTF8&amp;s=books&amp;qid=1179560689&amp;sr=8-1\" target=\"NewWindow\">Kitchen Confidential: Adventures in the Culinary Underbelly<\/a><\/li>\n<li><strong>Author: <\/strong>Anthony Bourdain<\/li>\n<li><strong>Paperback: <\/strong>352 pages<\/li>\n<li><strong>Publisher: <\/strong>Harper Perennial; Updated edition (January 9, 2007)<\/li>\n<li><strong>ISBN-10: <\/strong>0060899220<\/li>\n<li><strong>ISBN-13: <\/strong>978-0060899226<\/li>\n<\/ul>\n<p>Aviva and I got turned on to Anthony Bourdain from his Travel Channel television show, &#8220;No Reservations.&#8221;  He&#8217;s irreverent and willing to try almost anything.  This book is very much like that&#8230;.<\/p>\n<p>It was eye opening for me at least &#8211; it was fun to learn that restraurants really do recycle bread and that you shouldn&#8217;t eat seafood on Monday (in a restraurant that is &#8211; the fish has probably been in the fridge since Friday).Watch out for specials too &#8211; they are a way to make some money back on old food.  Cooks are typically a rough crowd.<\/p>\n<p>He had some great suggestions for home cooking:<\/p>\n<ul>\n<li>Buy one good kitchen knive, as big as you to handle<\/li>\n<li>An offset serrated knife<\/li>\n<li>A mandoline<\/li>\n<li>Thick, heavy pans (if you think it would dent if you hit someone with it, its too thin)<\/li>\n<li>A good non-stick saute pan (never wash it &#8211; just wipe it out)<\/li>\n<\/ul>\n<p>He has some good suggestions of uncommon cooking foods to keep in the kitchen.<\/p>\n<p>I really really liked this book &#8211; this is a must read if you care at all about the culinary arts.<\/p>\n<\/div>\n<div class=\"translate_block\" style=\"display: none;\">\n<hr class=\"translate_hr\" \/>\n<a class=\"translate_translate\" id=\"translate_button_post-190\" lang=\"en\" xml:lang=\"en\" href=\"javascript:show_translate_popup('en', 'post', 190);\"><span>Translate<\/span><\/a><img data-recalc-dims=\"1\" src=\"https:\/\/i0.wp.com\/www.alephnaught.com\/Blog\/wp-content\/plugins\/google-ajax-translation\/transparent.gif?resize=16%2C16&#038;ssl=1\" id=\"translate_loading_post-190\" class=\"translate_loading colorbox-190\" style=\"display: none;\" width=\"16\" height=\"16\" alt=\"\" \/>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Title: Kitchen Confidential: Adventures in the Culinary Underbelly Author: Anthony Bourdain Paperback: 352 pages Publisher: Harper Perennial; Updated edition (January 9, 2007) ISBN-10: 0060899220 ISBN-13: 978-0060899226 Aviva and I got turned on to Anthony Bourdain from his Travel Channel television show, &#8220;No Reservations.&#8221; He&#8217;s irreverent and willing to try almost anything. This book is very [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[3],"tags":[2344,384,62],"class_list":["post-190","post","type-post","status-publish","format-standard","hentry","category-books","tag-books","tag-cooking","tag-food"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2w3Qj-34","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.alephnaught.com\/Blog\/wp-json\/wp\/v2\/posts\/190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alephnaught.com\/Blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alephnaught.com\/Blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alephnaught.com\/Blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alephnaught.com\/Blog\/wp-json\/wp\/v2\/comments?post=190"}],"version-history":[{"count":0,"href":"https:\/\/www.alephnaught.com\/Blog\/wp-json\/wp\/v2\/posts\/190\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.alephnaught.com\/Blog\/wp-json\/wp\/v2\/media?parent=190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alephnaught.com\/Blog\/wp-json\/wp\/v2\/categories?post=190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alephnaught.com\/Blog\/wp-json\/wp\/v2\/tags?post=190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}