Reading: The Nasty Bits

I’ve started reading THE NASTY BITS by Anthony Bourdain. I particularly enjoy reading his writing not only because he’s got a great take on food-related subjects and a conversational tone, but because his writing has progressed tremendously since his obnoxious, over-testosteroned memoir called KITCHEN CONFIDENTIAL. I’ve only just started THE NASTY BITS but can recognize the creativity of some professional chefs I know in the first essay, System D, which reflects on the resourcefulness of the best chefs (think MacGyver in the kitchen).