To say Anthony Bourdain is irreverent is to say cows moo. After countless evenings spent watching his first television foray, A Cook’s Tour, on the Food Network, and viewing the first two episodes of his newest installment, Anthony Bourdain: No Reservations, on the Travel Channel, a good friend of mine lent me his copy of Kitchen Confidential.

This much anticipated and talked about autobiography delves deep into the mysteries and vagueris that is American cuisine. I have literally been laughing out loud, grimacing in disgust and ticking through the pages like a man possessed. To quote a passage from one of the sections:

“Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food.”

Well said! I look forward to completing this book with as voracious an appetite as Bourdain has for all things non-vegetarian.

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