Anthony Bourdain’s New York Times best-selling novel from a decade ago, Kitchen Confidential, is very similar to his current Travel Channel TV show, No Reservations. Bourdain is at his spectacular and entertaining best when it comes to giving a glimpse of the culinary life — and the food, drugs and alcohol that are the main ingredients. But, like a kid in a candy store, Bourdain can’t help himself with his fan-boy worship of gourmet chefs — and restaurant name-dropping — known only to the New York foodie crowd. He writes about the importance of the food and culture of immigrants of various nationalities who work in his kitchen and his TV show features globe-trotting trips with numerous scenes in working-class markets, restaurants and food trucks. Yet the one thing Bourdain seems to relish the most is a chef’s tasting and ass-kissing session in the most upscale and pretentious restaurant in that particular city’s foodie-insider landscape. Of course, one must give Bourdain credit for his chameleon-like ability to fit in perfectly at dive bar in a back alley and Michelin Four Star restaurant — all in the same afternoon. Confidentially and without reservation, I’ll take the Bourdain in the leather jacket who is slamming bourbon, munching on chili dogs and talking about tattoos and body piercings with a bunch of seedy locals, the same Bourdain of the 80s and 90s we see in Kitchen Confidential.