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Anthony Bourdain's critically acclaimed book Kitchen Confidential takes readers on a raw, behind the scenes tour of the restaurant kitchen. Besides documenting the exploits of Bad Ass Bourdain and warning people not to order seafood on Mondays, this book also has a great section on the necessary tools home cooks should have to bring restaurant worthy results to their dinner tables. Many readers claim that this book deglamorizes the restaurant kitchen, but this article will focus on the products Bourdain mentions to demystify restaurant food.

The first product type which Tony mentions in this section of Kitchen Confidential is Cutlery. He says to throw out the knife set in exchange for a few key knives. He also makes a coy endorsement for Global Knives over those German Brands. It seems that Global's products have increased in popularity and price since Kitchen Confidential's 2000 debut, but they get Tony's approval for more than just economic reasons.

Tony says that the Global Chef's Knife is an easy-to-sharpen, lightweight alternative to those German Brands. It also has the added bonus of looking really cool and it comes in a wide variety of sizes.

The Global Boning Knife is hailed by Chef Bourdain as a multi-functional tool for trimming, boning and other acts of meat butchery.

Tony says the F. Dick Offset Serrated Knife is the do-it-all serrated solution which is easy on the wallet too.

So just in case you have all of these knives, but you lack the technique to use them without visiting the first aid kit, Anthony Bourdain recommends Jacques Pepin's Complete Techniques. Who better to teach you the art of the blade (and everything else culinary) than one of the best known chefs in the world?

Here are some assorted products which Tony deems as crucial tools of the trade. Boost your presentation with squeeze bottles, ring molds, and mandolins. Take control of your cooking range with a heavy gauged sauce pot and a non-stick pan.

A couple of well placed squirts of sauce from this Squeeze Bottle and a plate becomes a canvas .

Stack food high and mighty with some Ring Molds. (Tony also recommends a PVC pipe section)

A Mandolin will make all types of cuts uniform with its various blades and settings.

Tony says not too scorch sauces with thin bottomed saucepans. This Calphalon Saucepan is sturdy and has a 10 year warranty.

Calphalon also makes a great Omelette Pan which is great for sautéing. It has a durable non-stick coating which will last.