Anthony Bourdain was one of the best food memoirists of all time. His seminal book Kitchen Confidential gave readers an unfiltered look at the food, people and work in professional kitchens, exposing everything from substandard food practices to his own struggles with drug use. Bourdain wrote exactly as he spoke: direct, no nonsense and packed with vivid anecdotes.
After Kitchen Confidential came A Cook’s Tour: In Search of the Perfect Meal, in which he documented the travels that later defined his television work, inspiring readers to explore unfamiliar cultures through food. His later memoir, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, reflected on his rise to fame and the transformation of food culture in the years between his life as a behind-the-scenes line cook and his career on screen.
Bourdain died by suicide in 2018 at the age of 61, but his influence on food writing and television continues to shape the way audiences think about restaurants, eating and travelling the world.
Later this year, A24 will release a biopic of Bourdain, Tony, starring Dominic Sessa. Until then, here are some of my favourite books by chefs, food writers and culinary enthusiasts to whet your appetite.
