Originally Posted by Manton
Has anyone read the Bourdain books published after Kitchen Confidential? Should I bother with them? I have never really been tempted but now I wonder.
Also, if anyone knows of good books about being/becoming a chef, plz mention. I have read all of Ruhlman, Heat, Achatz, etc., i.e., all the obvious ones but probably have missed some.
Manton - focus on chef books. Pierre Franey's A Chef's Tale, Pierre Koffman's La Tante Claire are all insightful. Bernard L'Oiseau's The Perfectionist (he didn't write it, being dead and all that) is a must to understand the 3 Star phenonema in France during the second half of the 20th. There is a good book by George Blanc though I can't remember the name.
I recently gave a chef friend a copy of Lisa Abend's Sorcerer's Apprentice about a year at El Bulli with Adria. I haven't read it but hope to at some point.
Simone Beck's Food and Friends is a great memoir. Paul Grimes who was at Gourmet and still knocks about NY edited and wrote some of the book.
As to Bourdain, I don't know the chronology of the works, but the Les Halles cookbook is sound. Frank Stitt wrote a great book about his restaurant and the south called Southern Table or something like that.
The one book I want to read is a Jonathan Waxman biography. I've never met the guy but his food has a ton of personality and the era he's lived through had some wild times. I'm sure there's a tale in there. Go play Rhulman to his Keller and get me a book, OK?