Kitchen confidential

adventures in the culinary underbelly

The author, executive chef at Brasserie Les Halles in New York City, presents a behind-the-scenes account of the restaurant business, and describes his adventures in the world of food, beginning with his first experience eating an oyster.

Distributed by St. Martine's Press
2000
9781582340821
book

Holdings

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135466450175462327128874200877PIMH386PIMH90987B BOURDAIN92015814652241736518457
306571065179972412128874200877PMH360PMS0100644921 BOURDAIN92116377825731736800991
350605168759662303128874200877ERHS168EROB11581BIO BOU92016427897121736518457