After twenty-five years of 'sex, drugs, and bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown where he first experienced the real delights of being a chef ; through the kitchen of the Rainbow Room atop the Rockefeller Centre and drug dealers in the East Village; to Tokyo, Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny. This unforgettable book will change the way you view restaurants - for ever.