Jen N. reviewed on 10/25/2009 + 56 more book reviews

great book about the behind the scenes of professional kitchens - but defintely not for the faint of heart or easily offended - lots of sex, drugs and extreme potty mouth
but fast paced and easy read - makes you hungry and revolted at all the same time - the book goes from his first idea of when he discovered how good food could be as a child to his experiences at the CIA (cooking school not spy school) to his many jobs in the restaurant business - i do wish he explained for the uninitiated like myself what some of the french or culinary terms meant you can kinda get the gist of it but it would have been nice if there were a glossary of terms or footnotes to explain

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