After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef a
nd novelist Anthony Bourdain has decided to tell all. From his first oyster in t
he Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant
in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Cent
er to drug dealers in the East Village, from Tokyo to Paris and back to New York
again, Bourdain's tales of the kitchen are as passionate as they are unpredicta
ble, as shocking as they are funny.
