
Kitchen Confidential: Adventures in the Culinary Underbelly

is chopped parsley. Jiz is any reduced liquid, like demi-glace. When one adds whole butter to jiz, one is mounting, as in monter-au-beurre.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
F. Dick makes a good one for about twenty-five bucks.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Rested and ready after a day off, the chef is going to put his best foot forward on Tuesday; he's got his best-quality product coming in and he's had a day or two to think of creative things to do with it. He wants you to be happy on Tuesday night.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Like a pro, you should use the tip of the knife for the small stuff, and the area nearer the heel for the larger.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
treat your garlic with respect. Sliver it for pasta,
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Skills can be taught. Character you either have or don't have. Bigfoot understood that there are two types of people in the world: those who do what they say they're going to do — and everyone else.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
I never order fish on Monday,
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
'Have you seen this foam guy's shit?' I asked, talking about Ferran Adria's restaurant of the minute, El Bulli, in Spain.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
'An ounce of sauce covers a multitude of sins,' as we used to say.