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  • Los Angeles Times

    Books were good to Anthony Bourdain. But TV was even better

    by Carolyn Kellogg, Los Angeles Times Jun 13, 2018 4 minutes

    "I was never sitting in a garret struggling over an unpublished manuscript," Anthony Bourdain once told me about how he got started as a writer. As he chronicled in his best-selling gonzo memoir "Kitchen Confidential," he was a chef in New York with excess appetites (food, booze, drugs) and a great gift for storytelling.

    He landed that book contract completely by accident. He'd written an essay about working in a restaurant kitchen for the New York Press - the now-defunct scrappy free weekly that was always overshadowed by the Village Voice - but his editor couldn't get it in.

    "Week after week, we kept getting bumped," Bourdain said when we talked in Manhattan in 2011. "Out of frustration and drunken rage, I sent

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