Bobby Gold Stories

( 9 )

Overview

Bobby Gold is a lovable criminal. After nearly ten years in prison, he's no sooner out than he's back to work breaking bones for tough guys. His turf: the club scene and restaurant business. It's not that he enjoys the job-Bobby has real heart-but he's good at it, and a guy has to make a living. Things change when he meets Nikki, the cook at a club most definitely not in his territory. Smitten, he can't stay away. Bobby Gold has known trouble before, but with Nikki the sauté ...

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The Bobby Gold Stories

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Overview

Bobby Gold is a lovable criminal. After nearly ten years in prison, he's no sooner out than he's back to work breaking bones for tough guys. His turf: the club scene and restaurant business. It's not that he enjoys the job-Bobby has real heart-but he's good at it, and a guy has to make a living. Things change when he meets Nikki, the cook at a club most definitely not in his territory. Smitten, he can't stay away. Bobby Gold has known trouble before, but with Nikki the sauté bitch in his life, things take a turn for life or death.

A fast, furious, pitch-perfect story of food, sex, crime, and mayhem, The Bobby Gold Stories is Bourdain at his best.

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Editorial Reviews

From the Publisher
"Bourdain cooks as a writer." —New York Times

"Bourdain is a great observer, and his profane dialogue should come with a warning: This plate is hot." —People

"The chef wields his pen with the same murderously winning flair as he does his knives." —Kirkus Reviews

"Delicate culinary conversation, flavored with streetwise bravado." —New York Daily News

"The perfect thriller-or a delicious soup du jour." —Rocky Mountain News

The New York Times
Bourdain, executive chef at Brasserie Les Halles in Manhattan, is a fine writer. His swaggering memoir, Kitchen Confidential, was a stomach-churning page turner. In The Bobby Gold Stories, his third novel but first since that nonfiction best seller, Bourdain whips up a Manhattan tale with Elmore Leonard flavor: the bad guys are a little good, the good guys are a little bad, and everybody's a little funny. — King Kaufman
Entertainment Weekly
After the dishy KItchen Confidential and his Cook's Tour of extreme eats, chef/author Bourdain carves up some mystery meat.
Publishers Weekly
With the same explosive energy and irreverent humor with which he described the behind-the-scenes affairs of the restaurant industry in Kitchen Confidential, Bourdain revisits some of the themes that made him famous: passion, food and violence. The novel (Bourdain's third, after Bone in the Throat and Gone Bamboo) tells the story of Bobby Gold, probably the world's most unlikely gangster. A nice Jewish pre-med student implicated in a drug deal gone bad, Bobby goes to prison for 10 years and emerges with an entirely different set of uses for his knowledge of anatomy. Once released, he goes to work for his old friend Eddie Fish, a mobster turned nightclub owner, and falls in love with Nikki, a boisterous sous-chef with dangerous ambitions. Bobby and Nikki get involved in a botched robbery, forcing both to run for their lives. Their seedy shenanigans are wittily chronicled by Bourdain, in his nouveau hard-boiled prose ("'You want truffle jiz? Get your own truffle jiz, cabron' "). In one memorable set piece, Bobby engages in multiple pages of rueful conversation with an old fish wholesaler who's late on a payment to Eddie and knows he's about to be worked over (" `I get to pick the arm?' `Sure,' said Bobby. `Your choice. You pick it' "). Readers will once again be delighted by Bourdain's charming, rugged sensibility, like a modern-day Damon Runyon, and his gourmet blend of wit, suspense and style. 10-city author tour. (May) Copyright 2003 Reed Business Information.
Kirkus Reviews
Bestselling chef (A Cook's Tour, 2001, etc.) and mystery author Bourdain (Gone Bamboo, 1997, etc.) recounts in 12 swift-moving segments the sad-hearted luck of an ex-con nightclub bouncer. Bobby Gold-neé Goldstein-has taken the rap for his slick friend Eddie Fish all his life: eight years for a framed cocaine charge, then employment as Eddie's debonair Lower Manhattan henchman. But Bobbie is smart (he studied premed and knows just how to make a clean snap of the radial ulna), diplomatic at his tough-guy tasks at the NiteKlub, and even slightly ashamed at this point in his life of having to rough up customers to get Eddie's late payments. Bobby's romantic to boot, as he learns when he catches the eye of Nikki, "the sauté bitch," who's having trouble not sleeping with bad-boy cooks. Tired of "the business"-slinging monkfish in truffle risotto night after night at NiteKlub-she wants to make money "by doing something illegal," and, though Bobbie wants out of the mob fire, he ends up taking the rap for her, too, when she steals money out of NiteKlub's safe and has to disappear. Bourdain has a Bellovian relish for depicting the small-town gangster-pathetic, hilarious, human-and the dialogue keeps the action gurgling merrily along despite the flinging viscera. Bourdain's favorite locus, of course, is the kitchen: the blow jobs for the best staff meals, the tightly protected territory of each cook in the line, the cocaine-snorting chef and hostess in the backroom. With a few short, sharp strokes, he delineates fully fleshed, deeply flawed, powerfully sympathetic characters. Set aside the plot: Bourdain's dialogue is worth the price of the meal, as in the scene at a Manhattan restaurant when"citizen of the world" Eddie questions every item on the cryptic menu, to the mortification of his waiter: "Wasabi . . . Wasabi . . . Was that a good thing or a bad thing?" The chef wields his pen with the same murderously winning flair as he does his knives. Author tour
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Product Details

  • ISBN-13: 9781582344096
  • Publisher: Bloomsbury USA
  • Publication date: 6/19/2004
  • Edition description: Reprint
  • Pages: 176
  • Sales rank: 357,773
  • Product dimensions: 5.89 (w) x 8.19 (h) x 0.54 (d)

Meet the Author

Anthony Bourdain is the author of the bestselling Kitchen Confidential, the Urban Historical Typhoid Mary, and A Cook's Tour, which was turned into a successful series by the same name for the Food Network. His novels include Bone in the Throat and Gone Bamboo. He is the executive chef at Brasserie Les Halles in New York City.

Biography

Like all great chefs, Anthony Bourdain is a true jack-of-all-trades. Just as a truly skilled chef would not limit himself to, say, cooking risotto, Bourdain has approached his writing career in much the same way. His repertoire consists of comedic crime novels, autobiographical travelogues, exposes, and historical explorations -- not to mention a collection of tasty recipes.

Bourdain's career has been characterized by more unexpected twists and turns than one would find in one of his novels. After the native New Yorker graduated from the Culinary Institute of America, he opened his own classic French Bistro, Brasserie Les Halles. However, never satisfied with simply traveling a single avenue, Bourdain tried his hand at penning a novel. The results were wholly unexpected: A witty, gritty mob tale set in the Little Italy section of Manhattan, Bone in the Throat was published in 1995. Bourdain's second novel, Gone Bamboo, followed two years later, and once again the writer's innate knack for black humor was on full display. Publishers Weekly confidently christened him "a new master of the wiseass crime comedy."

Of course, by the time the public had placed Bourdain in a specific literary niche, he was already on to bigger game. In 1999, The New Yorker published "Don't Eat Before Reading This," his scathing exposé of conditions within certain New York restaurants. The article, which garnered wide attention, would ultimately evolve into the critically lauded full-length book Kitchen Confidential: Adventures in the Culinary Underbelly. Bourdain brought the same cutting humor and confident swagger that marked his novels to his first nonfiction work, establishing a distinct voice that followed him from genre to genre. Jumping from memoir (The Nasty Bits) to biography (Typhoid Mary: An Urban Historical) to culinary how-to (Anthony Bourdain's Les Halles Cookbook), Bourdain served up his smartypants prose with the same skill he brought to his celebrated cuisine.

In the end, even as Bourdain continues to wear many hats -- master chef, restaurant entrepreneur, novelist, essayist, TV star -- his heart still lies in the kitchen. "When you've been a cook and chef for twenty-eight years, as I have, you never really look at the world from any other perspective," he told PreviewPort.com in 2002. "In many ways that's helpful with all the nonsense -- as one tends to have low expectations. For the time being -- I'm making it up as I go along and trying to enjoy the ride while it lasts."

Good To Know

When PreviewPort.com asked Bourdain who he would invite to "the ultimate dinner party," he responded with his typical deadpan flair, "Graham Greene, Iggy Pop, Kim Philby, Louise Brooks, Hede Massing" and would host it in "the squalid back room of the Siberia Bar in NYC."

You can add sitcom creator to Bourdain's long list of accomplishments. In 2005, FOX TV produced a comedy series based on his book Kitchen Confidential only to unceremoniously cancel the series before it even aired.

Bourdain can currently be seen traveling the world in search of the ultimate eating experience in his very own series Anthony Bourdain: No Reservations on the Discovery Channel.

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    1. Hometown:
      New York, New York
    1. Date of Birth:
      June 25, 1956
    2. Place of Birth:
      New York, New York
    1. Education:
      High school diploma, Dwight Englewood School, 1973; A.O.S. degree, The Culinary Institute of America, 1978
    2. Website:

Customer Reviews

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Sort by: Showing all of 9 Customer Reviews
  • Posted July 29, 2009

    more from this reviewer

    I Also Recommend:

    Bourdain can cook a mystery, too.

    Much like the "food porn" he tempts us with in his many travels, Anthony Bourdain concocts a flavorful stew of spicy meat and exotic flavors. A little formula, but he takes the "back-alley heavy" crime genre to new heights of culinary ecstacy with his sharp filet knife. Okay, enough of the food analogies--but for him, it really works. And, he is truly a character in person.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted June 27, 2007

    Blends together like a perfect sauce

    I've enjoyed Mr. Bourdain on his TV series and thought I'd see if his style came through in another genre as well. It does. It takes cosiderable skill to make a career criminal so likeable that you cheer for him. The brief chapters meld together to form a cohesive story that is so entertaining. It's a very interesting biography of a Jewish kid that should have been a doctor but ends up a ne'er do well. But all is well in the end when Bobby, at least in my eyes, redeems himself. Buy this slim volume you'll like it.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 19, 2003

    Bourdain strikes Gold

    Anthony Bourdain's literary style, like his cooking, is not for everyone. But, for those who do enjoy his unique approach to life, his latest work is good...very good! I enjoyed his building of characters, their interplay and the fact that Bourdain tells a grand story, no matter how much it may run against the grain of our own principles. His behind the door glimpses into lives other than our own, is his strong suit. I highly recommend the purchase of this novel.

    Was this review helpful? Yes  No   Report this review
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