Confesiones de un chef / Kitchen Confidential (Spanish Edition)
List Price:
$25.95
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Product Details
Author:
Anthony Bourdain
Format:
Paperback
Pages:
416
Publisher:
PRH Grupo Editorial (March 24, 2026)
Imprint:
Salamandra
Language:
Spanish
Audience:
General/trade
ISBN-13:
9791387640576
Weight:
18.8oz
Dimensions:
5.41" x 8.68" x 1.11"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T163751_155746741-20260405.xml
Folder:
RandomHouse
List Price:
$25.95
Country of Origin:
Spain
Pub Discount:
65
Case Pack:
14
As low as:
$19.98
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
Antes de que existiera The Bear, existía Anthony Bourdain.
Edición del 25.º aniversario de un clásico absoluto.
Con una nueva introducción de Irvine Welsh.
En las ya clásicas memorias del chef Anthony Bourdain, éste nos llevó a través de las puertas giratorias de la cocina y puso patas arriba el oficio culinario.
Bourdain lo cuenta todo: desde su primera ostra en la Gironda hasta su humilde puesto de friegaplatos en un restaurante de pescado de Provincetown (donde se enganchó al trabajo de chef de por vida); desde los fogones del Rainbow Room en lo alto del Rockefeller Center hasta los traficantes de drogas del East Village, pasando por Tokio, París y de vuelta en Nueva York.
El resultado es un banquete deliciosamente divertido y chocante de relatos salvajes extraídos de su experiencia durante más de veinticinco años entre fogones. Un libro que te hará la boca agua y te dejará con ganas de más.
ENGLISH DESCRIPTION
Before The Bear existed, there was Anthony Bourdain.
25th anniversary edition of an absolute classic.
With a new introduction by Irvine Welsh.
In the now classic memoirs of chef Anthony Bourdain, he took us through the revolving doors of the kitchen and turned the culinary profession upside down.
Bourdain tells it all: from his first oyster in Gironde to his humble dishwashing job at a seafood restaurant in Provincetown (where he got hooked on the chef's job for life); from the stoves of the Rainbow Room atop Rockefeller Center to the drug dealers of the East Village, through Tokyo, Paris, and back to New York.
The result is a deliciously fun and shocking feast of wild tales drawn from his over twenty-five years of experience in the kitchen. A book that will make your mouth water and leave you wanting more.
Edición del 25.º aniversario de un clásico absoluto.
Con una nueva introducción de Irvine Welsh.
En las ya clásicas memorias del chef Anthony Bourdain, éste nos llevó a través de las puertas giratorias de la cocina y puso patas arriba el oficio culinario.
Bourdain lo cuenta todo: desde su primera ostra en la Gironda hasta su humilde puesto de friegaplatos en un restaurante de pescado de Provincetown (donde se enganchó al trabajo de chef de por vida); desde los fogones del Rainbow Room en lo alto del Rockefeller Center hasta los traficantes de drogas del East Village, pasando por Tokio, París y de vuelta en Nueva York.
El resultado es un banquete deliciosamente divertido y chocante de relatos salvajes extraídos de su experiencia durante más de veinticinco años entre fogones. Un libro que te hará la boca agua y te dejará con ganas de más.
ENGLISH DESCRIPTION
Before The Bear existed, there was Anthony Bourdain.
25th anniversary edition of an absolute classic.
With a new introduction by Irvine Welsh.
In the now classic memoirs of chef Anthony Bourdain, he took us through the revolving doors of the kitchen and turned the culinary profession upside down.
Bourdain tells it all: from his first oyster in Gironde to his humble dishwashing job at a seafood restaurant in Provincetown (where he got hooked on the chef's job for life); from the stoves of the Rainbow Room atop Rockefeller Center to the drug dealers of the East Village, through Tokyo, Paris, and back to New York.
The result is a deliciously fun and shocking feast of wild tales drawn from his over twenty-five years of experience in the kitchen. A book that will make your mouth water and leave you wanting more.
