Book Review: Kitchen Confidential

Or, why I shouldn't have ordered that soft-shelled crab on Monday.

I'm about a third of the way through Kitchen Confidential (which I started last week). It's a good book by a chef about the restaurant industry, about the culinary school, about the people that actually make your food (immigrants and the down and out), about food and food suppliers and freshness, about how the chefs and employees relate to the customers, about how to cook a fancy dinner at home, about advice for judging restaurants, and assortment of other topics. Written with a storytelling feel, it's an easy and fairly interesting read. Don't expect the density or call-to-action-ness of Fast Food Nation; this is a much more personal memoir-ish tale.