# Quote — Anthony Bourdain, Kitchen Confidential

> I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure.

- Author: [Anthony Bourdain](https://www.leafyquotes.com/anthony-bourdain.md)
- Book: [Kitchen Confidential](https://www.leafyquotes.com/anthony-bourdain/kitchen-confidential.md)
- Source: [Wikiquote](https://en.wikiquote.org/wiki/Anthony_Bourdain#Kitchen_Confidential_(2000)) ([CC BY-SA 4.0](https://creativecommons.org/licenses/by-sa/4.0/))
- Quote page: https://www.leafyquotes.com/anthony-bourdain/kitchen-confidential/ive-long-believed

## More from this book

> I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.

[Quote page](https://www.leafyquotes.com/anthony-bourdain/kitchen-confidential/i-wanted-to-write.md)

> Margarine? That’s not food. I Can’t Believe It’s Not Butter? I can. If you’re planning on using margarine in anything, you can stop reading now, because I won’t be able to help you.

[Quote page](https://www.leafyquotes.com/anthony-bourdain/kitchen-confidential/margarine-thats-not.md)

> Good food and good eating are about risk. Every once in a while an oyster, for instance, will make you sick to your stomach. Does this mean you should stop eating oysters? No way. The more exotic the food, the more adventurous the serious eater, the higher the likelihood of later discomfort. I’m not going to deny myself the pleasures of morcilla sausage, or sashimi, or even ropa vieja at the local Cuban joint just because sometimes I feel bad a few hours after I’ve eaten them.

[Quote page](https://www.leafyquotes.com/anthony-bourdain/kitchen-confidential/good-food-and.md)