I have a certain disdain for picking up recipe and cookery books. Let’s just say, since I barely get into the kitchen to make anything, such books become mere showpieces for me. I don’t get to cherish them the way they’re meant to be. But, I’ve started to develop a soft corner for non-fiction books on food, books that curate experiences related to food and lives of people.
As always, I’ve come across numerous gems at the Delhi Book Fair and in August, three years ago, I came away, giddy with happiness, with Kitchen Confidential by Anthony Bourdain. With a focus on the adventures in the culinary underbelly, the book exposes the younger years of Bourdain’s life as a chef, filled with sex and drugs, and traces his career from being a dishwasher (we all have to begin somewhere) to the renowned chef, novelist, and television show host he is now.
Bourdain has always been a chef without a filter, not in the Gordon Ramsay-kind of a manner, but someone who does not hold back on his thoughts and opinion. He says it like it is. For him, his cooking life has been one long love affair, and through this book, he wanted his readers to get a taste of the life that a normal diner does not get to see, or appreciate. With a couple of friends in the industry of late, I know it is a slug fest being in the kitchen for over fifteen hours in a day, constantly standing or being near the flame, and it can be such a hard life.
The book is divided into five main sections – three courses, one dessert, followed by coffee and cigarettes. Food will always be related to memories, and Bourdain talks of his first memorable food experience while on a family vacation to Europe, when he had cold soup – vichyssoise. This was quite a revelation for him. However, he and his brother, had a strange liking for the random steak with ketchup, and their taste buds had not yet developed for the finer delicacies their parents wanted to introduce them to. So in Vienne, both boys were left in the car, while the parents went to enjoy their meal sans the grousing of their boys. This was quite a wake-up call for Bourdain as it dawned on him that a meal could be more than just shoving things down, but a means of celebration. This pushed him to try everything, and by that he meant, everything.
As a child, I too had my favourites. If we went to a particular restaurant, I would always order my staple menu, unlike my brother who always tried to get me to experiment, but no luck. It was only after losing him and finding a different me in stranger lands, did I start to push my boundaries, and now I indeed am a changed person. I loathe having to try the same things, and want to experiment with a lot of different cuisines, dishes and even food items.
This post is part of the eighth annual A to Z Challenge that takes place in the month of April. The theme for this month is ‘Between Pages’. It’s my second attempt at this. Feedback is most welcome, constructive criticism, even more. Share your experiences and let’s enjoy this month of fabulous blogging.