The way that cooking and food is usually portrayed schizophrenically jumps between the elite chefs permanently one more collapsed soufflé away from the killing spree and cuddly, jumper-wearing home cooks prepared to wrap you up in a blanket of upper middle class coyness and lull you to sleep… “Shhh, shhh everything’s fine, have some artisanal cheese, Thai noodles, avocado… shh…. We all eat in restaurants, but we very rarely think about what goes on beyond the kitchen doors (until our steak is undercooked, then we are all opinion). Inside-industry books can be very interesting, particularly if we interact with the said industry all the time. It has been popping up in bookshops regularly in the last few months, the publishing industry never one to miss out on sweet sweet death-profits. So it was with a heavy heart that I started flipping through Kitchen Confidential, the book that overnight made Bourdain a culinary sensation. It is always jarring to be reminded that somebody you respect, and if I'm honest, you envy, can still feel that life has nothing for them. you’ll struggle to find a travel show that treats this city with that much care. Seriously, go back and watch his No Reservations on Istanbul. He used his unique connection with food to explore, in his laid back way, some of the truths of humanity. Bourdain was a guy who made those things his life and got paid to do it. It came as a particular blow as somebody who enjoyed eating, traveling and writing in equal amounts.
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