After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the ...
"No Reservations" is Bourdain's fully illustrated journal of his far-flung travels throughout the world. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and oddball mementoes with Bourdain's hilarious and outrageous tales of what really happens when you give a bad-boy ...
Bestselling chef and host of "No Reservations" has never been one to pull punches. In his latest work, he serves up a well-seasoned "hellbroth" of candid, often outrageous stories from his worldwide misadventures.
In this long-awaited cookbook, the bestselling author of "Kitchen Confidential" reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe.
Bourdain, bestselling writer, chef, television host, and traveler, edits this year's collection of the finest travel writing from the past year. Contributors include Bill Buford, David Sedaris, Gary Shteyngart, Paul Theroux, Calvin Trillin, and Catherine Watson.
Ex-Vietnam War-hero and ex-CIA-assassin Henri Denard has retired to a plush life on St. Martin with his lovely wife, Francis. But Henri left a job for a crime boss undone, and now it's time to pay the piper. The target, Donnie Wicks, has just moved into the mansion next door, and Henri's itching to find a way out of this sticky situation.
Chefs have been playing the My Last Supper game among themselves for decades, if not centuries, but it had always been kept within the profession until now. This volume showcases the fascinating answers from 50 of the worlds most famous chefs, alongside stunning "Vanity Fair"-style portraits.
Anthony Bourdain follows up his best-selling memoir, KITCHEN CONFIDENTIAL, with this account of a world tour in search of not only the perfect meal but the perfect total food experience. Traveling to Vietnam, Japan, France, Mexico, and other places, he has a series of adventures, both culinary and other, including many wonderful meals.
From the best-selling author of Kitchen Confidential comes this true, thrilling tale of pursuit through the kitchens of New York City at the turn of the century. By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, ...
Anthony Bourdain is already well known as a chef and a writer of mysteries. Now he tackles the short story with these 12 tales of Bobby Gold, a bouncer in a New York club called the Nite Klub.
Bourdain crisscrosses the world, sampling local delicacies from the sublime to the bizarre. Throughout his travels, Bourdain discovers again and again the importance of community, kinship, and the power of food to bring people together.
All is not well at the Dreadnaught Grill, the chef has a drug habit, the owner has been set up by the FBI and sous-chef Tommy is trying to make the perfect seafood chowder. Unfortunately, he owes his mobster uncle, and soon finds himself and a gangster in a compromising position with a meat-slicer.
Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here -- Picard leads readers into ...
The world is discovering Vietnamese food, and it's a happy discovery indeed. Chef Bobby Chin, renowned master of Vietnamese cuisine, presents an authentic guide to Vietnamese food as it is prepared and enjoyed today. His lively text meshes with Jason Lowe's striking color photos of Vietnam's markets, kitchens, people, and foods.Barron's ...
Last summer, The New Yorker published Chef Bourdain's shocking "Don't Eat Before Reading This". Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. He uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. ...
Ruhlman is renowned for bringing the secrets of great cooking to a large audience, just as he did in "The Making of a Chef" and "The French Laundry Cookbook." Now, he pares the knowledge of the kitchen into the essentials of good cooking in a slim, easy-to-use book.
Up-and-coming chef Tommy Pagano settles for a less than glamorous job at his uncle's restaurant in Manhattan's Little Italy. There, an eccentric group of wiseguys become his superiors. Tommy struggles to do the right thing but unwittingly becomes a partner in big-time crime. When the mob decides to use the restaurant's kitchen for a murder, Tommy ...
The chef's towering white toque, the high bonnet, is the mark of achievement to which every young sauce-stirrer aspires. Idwal Jones's urbane novel follows the young provincial Jean as he attempts to master culinary art at the hands of Paris's most distinguished chefs. Jean will win his high bonnet and the royal bearing that accompanies it - but ...
Bruno Dante is trying to straighten out selling printer supplies for a company ruled by a straight, militaristic disciplinarian. Unfortunately for Bruno, a former gangbanger, lap-dancer and crackhead called Jimmi turns up and soon he's back in free fall.
New York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world--chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by chefs on sabbatical. The lab, an ultra modern, Dr. No-like facility with sliding walls, backlit ...
Kitchen Confidential: Adventures in the Culinary Underbelly After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky tonk fish restaurant in Provincetown; from the kitchen of the ...
For all those Anthony Bourdain fans who are hungering for more, here is "Nasty Bits" - a collection of his journalism. As usual, Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the ...
Sit down for a meal with the locals on six continents what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighbourhood, showing once and for all that road kill for one culture is restaurant fare for another! As Anthony Bourdain says: Enjoy. Eat without fear or prejudice, secure in the knowledge that millions ...
The ultimate insider's story, "Dirty Dishes" offers a no-holds-barred accountby the legendary restaurateur, from his boyhood in Tuscany to his rise, fall, and rebirth in the New York food world.
The ever-popular Kitchen Confidential is now available in Spanish. Get the truth about the real conditions of a three-star restaurant, and read about what goes on behind kitchen doors. Find out from Bourdain why you should not order fish on a Monday, why it is not wise to order well-done meat and why seafood frittata is not a good selection for ...
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