“We had so much storage it was ridiculous,” Rivers says.
“Fashion Police,” the TV series that Joan Rivers launched and Melissa oversaw to manage.Īnd there was so very much fascinating stuff, the well-organized accumulation of Joan Rivers’ 50-plus years in show business, to sort through, from the comedian’s storied joke files to dozens of scrapbooks, transcripts of her many late-night TV appearances, newspaper clippings, photographs, and on and on and on. “The Book of Joan,” a collection of fond and funny memories of mom to write. There was the late comedian’s opulent Upper East Side penthouse to pack up and sell. I will be reviewing The Irish Princess by Karen Harper.Melissa Rivers says that the year that followed her mother Joan Rivers’ unexpected death in September 2014 passed in a grief-tinged fog.
My next book review will come out on November 22nd. Now, not only would I invite him to dinner– I would beg him to help me make it (Julia Child better be there too). There’s humor, honesty, and humility in his writing and I don’t think I’ve read something more human in a very long time.īefore reading this book, Antony Bourdain was already on my top five list of people, dead or alive, that I would invite to dinner. Bourdain has a voice that is impenetrable. While teaching you about food, it teaches you a lot about writing as well. This title is an invaluable piece of literature to have on your shelf, even if you’re not a foodie. He teaches you what tools you really need in your kitchen and the dos and don’ts when ordering at a restaurant. He eloquently explains his hatred of vegans, vegetarians, and rude customers. He completely translates cook-talk (a chapter that was cut out of some translations for being un-translatable). He gives you step-by-step instructions on the art of stealing line cooks from other kitchens when opening a new restaurant. Bourdain takes you into the deep corners of the twisted brains of chefs. This book is like rock and roll meets piracy meets the Art of French Cooking. If you haven’t had the opportunity, Anthony will fill you in before page 376.
If you’ve ever had the honor of working in the food industry, even if it was for a summer job in high school or college, you know that a kitchen staff is filled with some of the roughest, rudest, funniest most talented people you’ll ever meet. There is no attempt to turn the restaurant industry into a fairytale which I think everyone should wholeheartedly respect. Profanity, cocaine and genitalia are frequent players in the game of Kitchen Confidential. Some insight into what the handwritten notes from Bourdain look like in the deluxe editionīourdain writes with complete disregard for polite society the exact way any self-respecting chef should write a memoir.
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