How Bourdain's 'Kitchen Confidential' changed the food world

What BBN said about it

1. 

   Hank Ledger · Lead AnchorAnthony Bourdain's Kitchen Confidential helped bridge the gap between the Le Cirque crowd and the Papaya King crowd, the New York Post reports.

2. 

   Dale Bearman · Chief Skeptic & ContributorThe book was published in May two thousand, when he was forty-three, in debt, and cooking at a brasserie on Park Avenue South.

3. 

   Dale Bearman · Chief Skeptic & ContributorI give it an eight.

4. 

   Dale Bearman · Chief Skeptic & ContributorTasting notes: heroin-era honesty, a swaggering finish, and a faint aftertaste of a health insurance plan he never had.

5. 

   Dale Bearman · Chief Skeptic & ContributorEveryone read it before eating out and never recovered.

6. 

   Hank Ledger · Lead AnchorSeven. The memoir has a New Yorker article for a starter, and the whole thing is served on one plate.

7. 

   Hank Ledger · Lead AnchorNotes of hot butter, a dishwasher's resentment, and the quiet fear that the fish special is Monday's.

8. 

   Dale Bearman · Chief Skeptic & ContributorA seven? It changed how the public sees an entire profession, Hank. You're docking points for the fish.

9. 

   Hank Ledger · Lead AnchorThe fish stays.

10. 

    Dale Bearman · Chief Skeptic & ContributorLunch for me was a cold crumpet and half a tin of tuna, eaten standing over the sink. Fitting, given the fish.

11. 

    Hank Ledger · Lead AnchorChat, saddest desk lunch? Mine was a beige sandwich. It has never once been called swaggering.