"An Ecco Book"

Appetizer. A note from the chef. First course. Food is good ; Food is sex ; Food is pain ; Inside the CIA ; The return of the mal carne -- Second course. Who cooks? ; From our kitchen to your table ; How to cook like the pros ; Owner's syndrome and other medical anomalies ; Bigfoot -- Third Course. I make my bones ; The happy time ; Chef of the future! ; Apocalypse now ; The wilderness years ; What I know about meat ; Pino noir : Tuscan interlude -- Dessert. A day in the life ; Sous-chef ; The level of discourse ; Other bodies ; Adam real-last-name-unknown ; Department of human resources -- Coffee and a cigarette. The life of Bryan ; Mission to Tokyo ; So you want to be a chef? a commencement address ; Kitchen's closed

A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine - now with all-new, never-before-published material

"First [edition] published in 2000 by Bloomsbury USA." -- Verso

Additional paging [22 pages] following text consists of "P.S. insights, interviews & more..." with information about Bourdain; an interview with him, and an article from The London Observer recommending eateries in New York