It's now way out of date but reading about the experiences of chefs in unusual situations in the world of food preparation was lots of fun. ( )

Interesting to here the voices of so many different styles of chefs! Some were a little gross... ( )

I liked reading this book because I've worked in a couple of restaurants (though never as a cook), but I grew weary of reading about the catastrophes in story after story. I know, I know, that's what the book was all about. It says so on the title. Some of the stories had amusing endings, and I did learn a little about restaurant kitchens. ( )

Don't try *what* at home? Acting like a pompous chef who knows it all and wants to tell you that you certainly don't? Reminds me of Chopped on the Food Network where some chefs get all snotty because they went to culinary school and other chefs, sorry 'cooks', didn't. There is only one true way of judging food - did you enjoy it or not? Who cares who prepared it or what training they had? If the food is awful then the fact it was prepared by a graduate of the Culinary Arts Institute isn't going to make up for it at all. Perhaps that's why so many of us go to restaurants and patisseries that state 'home-cooked', they've probably got a clientele because of their good cooking although, if someone else is paying, I'm very willing to go to a Michelin 3-star restaurant (no one so far has been willing).

The book is a series of anecdotes where the chefs do a lot of bragging. There was one story where the chef sets fire to the entree and brilliantly converts into a dish he gets praised for. That was about the best the book had to offer as the other anecdotes are tedious.

I only finished the book, months after starting it, because I was in a long bank queue and I'd read all the mortgage-loan-credit card literature and it was all I had. Yep, that boring. ( )

I'll admit that though I'm a very good cook, and with my partner own somewhere in the neighborhood of 130 cookbooks, I don't own cookbooks by any of the chefs represented in this collection. I have nothing against them, but I've never heard of most of them. This means that I read the anthology without a picture of anyone (except Anthony Bourdain) or any orienting knowledge of them. Not a Julia Child, Marcella Hazan, Marian Burros, Mark Bittman, or Nigella Lawson in sight.

The 41 authors vary significantly in their capacity to tell a story and evoke either empathy or laughter. Puzzlingly, the entries are in alphabetical order by author, which means that the stories aren't grouped thematically or interwoven by theme--there is no narrative arc. The only rationale I can ascribe this to is that this way, none of the authors would feel snubbed. This seems emblamatic of something that's mostly missing from this collection, acknowledgement that the chefs themselves may cause their staff members to experience disasters. You'd hardly know from these naratives how unpleasant and self-absorbed some chefs can be.

In addition, the 'disasters' range from true disasters (a back-seat slosh that rivals some of the restaurant scenes in Fight Club for the disgust it inspires) to non-disasters (a famous person is supposed to show up for dinner, and does) to did-you-understand-the-question? stories (it's funny to pull pranks on other cooks).

The collection was interesting enough to read, but not something I'd be likely to remember in the long-term. There are better stories to be had in books by individual cooks and chefs. ( )