Forgiven just about every anti social behaviour because the hours are inhumane and it takes more stamina than most normal people naturally have to be good at. This is the book for the chef, who has tied his drunk dishy to the sink in the hope he’ll make it through service, or bailed out their second chef so they could come to work. Not since Orwell’s Down and Out in London and Paris has there been such a frank look at the artists of the kitchen. As Bourdain reminds us, “good food, good eating is all about blood and organs, cruelty and decay”. Chefs may know everything about the contents of this book, but few would have dared write it down so frankly.
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