Book Review: Dont Try this @ Home

Ever since I read Heat by Bill Buford and Kitchen confidential by Anthony Bourdain ( read my reviews here) Ive been interested in the cook as a professional and what it takes to be one. This book is a collection of essays by a whos who of professional chefs in North America. It is really really hilarious! Did you know that chefs in training in France have to choose between becoming a waiter or a chef?

Many many of the essays deal with "accidents" in the kitchen and the resulting wonderful product. Others deal with the question of management of a professional kitchen and how cooking and management are two sides of running a restaurant. Yet other essays paint a wonderful picture of the culinary profession in the decades past.

I would highly recommend this book for pulling back the curtain on the professional kitchen.