By LEE SVITAK DEAN
Anthony Bourdain needs little introduction. Since the debut of his surprise bestseller Kitchen Confidential: Adventures In The Culinary Underbelly in 2000, the former executive chef of Brasserie Les Halles in New York City has become a cult figure and culinary celebrity, attracting both the tattooed masses in the food biz and at-home TV viewers with his erudite commentary and willingness to take risks.
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