"Bourdain has insight, access and good taste, and he's a naturally engaging writer...Bourdain is a hopeless romantic when it comes to food and the people who cook. The subtitle's real valentines are two elegantly written profiles." – New York Times Book Review
"Like a stinky fish sauce from his beloved Vietnam, [Bourdain's] appeal among the food die-hards has only grown stronger and more pungent over time, and this book will only solidify that adoration." – Austin American-Statesman
"This is Bourdain at his best. His food-porn vignettes are guaranteed to make your mouth water." – Miami Herald
"Compulsively readable." – New York Magazine's Grub Street
"The food orbit is [Bourdain's] element, and chapters on today's leading figures–from chef David Chang to critic Alan Richman–display his access, outspokenness and comedic gifts." – Wall Street Journal
"The KITCHEN CONFIDENTIAL author is a father now, but he hasn't cleaned up his language, lost his zesty appetite or his critical zing." – Time Magazine
"Bourdain is back with more intriguing food fights, moving further from the kitchen into the eating industry. [Bourdain's] dissections...are still as hilarious, as scatological and as spot-on as ever....his fare–and his prose–is still quite spicy." – BookPage
"Full of things everybody in the food world thinks but nobody will say...If [Bourdain's] sharp eye and his wicked tongue have brought him acclaim, what's kept him in the spotlight is his heart. Like Oscar Wilde, he's a moralist in the guise of a libertine. Long may he prosper." – Denver Post
"Mr. Bourdain is a vivid, bawdy and often foul-mouthed writer. He thrills in the attack, but he is also an enthusiast who writes well about things he holds dear." – Wall Street Journal