Search results for ""Author Anthony Bourdain""

A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo insertsOver two decades ago, the New Yorker published a now infamous article, “Don’t Eat Before Reading This,” by then little-known chef Anthony Bourdain. Bourdain spared no one’s appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now iconic Kitchen Confidential, became an even bigger sensation and megabestseller. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade, laying out Bourdain’s more than a quarter-century of drugs, sex, and haute cuisine. Including a handwritten introduction and ann

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Ten slices from the life of Bobby Gold: by night, the security chief of a mobbed-up New York City nightclub, by day, a reluctant bonebreaker and enforcer for Eddie Fish - his old college roommate, and best friend. Emerging from the 'gladiator school' environment of an upstate prison with an imposing physique and a reputation for skilled brutality, Bobby's a lonely, guilt-ridden child inside a hulking body. He views the grim work of coercion, assault and even murder as jobs to be done with a craftsman's work ethic and with a minimum of force. However, the technician's pride in a job done well is failing him, his friend and protector Eddie is getting flakier and flakier and worst of all, he's falling in love with Nicole, a reckless and self-destructive female line-cook who"s been around the block a few times.Following on from his two superb novels, Bone in the Throat and Gone Bamboo, Anthony Bourdain has produced another stunning book of crime fiction.

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Anthony Bourdain, life-long line cook and bestselling author of "Kitchen Confidential", sets off to eat his way around the world. But being Anthony Bourdain, this was never going to be a conventional culinary tour. Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin). Other stops include dining with gangsters in Russia, a medieval pig slaughter and feast in northern Portugal, the Basque All Male Gastronomique Society in Saint Sebastian, rural Mexico with his Mexican sous-chef, a pilgrimage to the French Laundry in the Napa Valley and a return to his roots in the tiny fishing village of La Teste, where he first ate an oyster as a child. Written with the inimitable machismo and humour that has made Tony Bourdain such a sensation, "A Cook's Tour" is an adventure story sure to give you indigestion.

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Witty and fascinating a guide book that can''t help but inspire' independent.co.ukAnthony Bourdain saw more of the world than nearly anyone. His travels took him from his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to the stunning desert solitude of Oman's Empty Quarter and many places beyond.In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid. Additionally, each chapter includes illustrations by Wesley Allsbrook.Supplementing Bourdain's words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Chris; a guide to Chicago's best cheap eats by

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A guide to some of the world’s most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony BourdainAnthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter—and many places beyond.In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places—in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid, World Travel provides essential context that will help readers further appreciate the reasons why Bourdain foun

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All is not well at the Dreadnought Grill. The chef has a smack habit, the owner has been set up by the FBI and in the midst of this, the sous-chef Tommy is just trying to do his job. As depraved as it is hilarious, Anthony Bourdain's first novel is street smart and spiced with drugged-up savvy, foul-mouthed feds and salty mob speak. With a cast of unforgettables like the hitman who covers himself in clingfilm to avoid leaving fingerprints and a plot with more twists than a plate of spaghetti, Bone in the Throat rocks through the streets of Manhattan at a blistering pace.

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Welcome to the retirement home of Henry and Frances, ex-New Yorkers and professional assassins: a luxury hotel suite in an idyllic, tequila-drenched Caribbean hideaway.It's supposed to be all cocktails and sex on the beach. But when a job icing a Mafioso godfather goes awry, trouble hits paradise . . . in the form of a cross-dressing capo, a debauched Irish hard man and a slew of incompetent but vicious US marshals.

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Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller 'As ferociously rude as anything Bourdain has done before' Guardian ‘Terrific ... his love for his subjects - both the food and the cook - sings' Telegraph ‘Bourdain has insight, access and good taste, and he's a naturally engaging writer' New York Times A lot has changed since Kitchen Confidential - for the subculture of chefs and cooks, for the restaurant business - and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, Bourdain compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. And always he returns to the question: ‘Why cook?' Or the harder one to answer: ‘Why cook well?' Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, Bourdain, in his distinctive, no-holds-barred style, cuts to the bone on every subject he tackles.

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THE CLASSIC BESTSELLER: 'The greatest book about food ever written' 'A compelling book with its intriguing mix of clever writing and kitchen patois ... more horrifically gripping than a Stephen King novel' Sunday Times 'Extraordinary ... written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame' Observer _____________________________ After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all - and he meant 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 East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.

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**New for 2021: celebrate the life and legacy of the inimitable food writer with WORLD TRAVEL, Bourdain’s guide to the global food scene, compiled by his long-time assistant and cookbook co-author** Brash, wild, original and badass. This is Anthony Bourdain’s interpretation of a normal cookbook. As a restaurant professional, Bourdain spent his life on the fringes of normality – he worked while normal people played, and played while normal people slept. Since then he has settled (kind of) into family life and is cooking for the people he loves rather than people who pay. These are the recipes he turns to when called in for pancake service at sleepover parties or when preparing a violence-free family dinner. Each and every word is informed by his years in the industry and a life dedicated to food. This is a man who has declared the club sandwich as America’s Enemy and wants you to understand the principles of Bad Sandwich Theory. He has distilled his views on dessert to this: it should always be Stilton. With a striking Ralph Steadman illustration for the cover and photography that somehow manages to be both strangely beautiful and utterly grotesque, this cookbook – Bourdain’s first in ten years – is a home-cooking, home-entertaining cookbook like no other.

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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 more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. .

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Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.

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*Winner of the Gold trophy for Best Food Book and Grand Prix award at the Gourmet Voice Food Media awards in Cannes, France*In Saha, world-renowned chef Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighboring Iran throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf, he embarks on a month-long culinary journey. The cuisine in Saha is traditional and inspirational, enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialties from ancient palaces, the dishes are complex in flavor yet not too complicated to make at home. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on history. The rich and exciting cuisine from Lebanon and Syria captures the spirit of the modern and the ancient, the characters, dishes, flavors and colors beautifully portrayed in this highly illustrated and lavishly designed Middle Eastern Cookbook.Authentic recipes include: Spinach, Lentil and Lemon Soup, Bedouin-style Aleppo-style Sausage Rolls Upside-down Poached Chicken and Eggplant Pilaf Arabic Fish Stew with Lemon and Saffron and Hot Pepper Rouille Double-cooked Duck with Cinnamon, Honey, Cardamom and Mastic Lamb Shawarma Sambousek Pastries with Cheese and Leek Lebanese Doughnuts with Lemon Syrup Raspberry Turkish Delight Truffles Turkish Coffee From the forward by Anthony Bourdain:There is no doubt that this is a country and a culinary tradition busting with possibilities. All that's needed now, is for someone to explore them and share them with the rest of us. Fortunately, Greg and Lucy Malouf have.

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Don't miss this original graphic novel from Anthony Bourdain, renowned chef, New York Times bestselling author (Kitchen Confidential, Medium Raw), and star of the Emmy-winning hit travel show No Reservations and the brand-new series The Layover! Co-written with Joel Rose (La Pacifica, Kill Kill Faster Faster) this stylized send-up of food culture and society features the spectacular, detailed, and dynamic art of Langdon Foss. In a not-too-distant future of food obsessed L.A., where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurant, Jiro, a renegade and ruthless sushi chef, arrives in town with strong ideas of his own. It's a bloody culinary war of epic proportions, and in the end, no chef may be left alive!

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'Terrific … His love for his subjects – both the food and the cook – sings' Telegraph 'Christ, could Bourdain weave words ... the guy wrote like a poet' Guardian A celebration of the life and legacy of one of the most important food writers of all time – the inimitable Anthony Bourdain Anthony Bourdain saw more of the world than nearly anyone. His travels took him from his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to the stunning desert solitude of Oman’s Empty Quarter – and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places – in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid. Additionally, each chapter includes illustrations by Wesley Allsbrook. Supplementing Bourdain’s words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Chris; a guide to Chicago’s best cheap eats by legendary music producer Steve Albini, and more.

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Lonely Planet: The world's leading travel guide publisher*Life-changing food adventures around the world.From bat on the island of Fais to chicken on a Russian train to barbecue in the American heartland, from mutton in Mongolia to couscous in Morocco to tacos in Tijuana - on the road, food nourishes us not only physically, but intellectually, emotionally, and spiritually too. It can be a gift that enables a traveller to survive, a doorway into the heart of a tribe, or a thread that weaves an indelible tie; it can be awful or ambrosial - and sometimes both at the same time. Celebrate the riches and revelations of food with this 38-course feast of true tales set around the world.Features stories by Anthony Bourdain, Andrew Zimmern, Mark Kurlansky, Matt Preston, Simon Winchester, Stefan Gates, David Lebovitz, Matthew Fort, Tim Cahill, Jan Morris and Pico Iyer. Edited by Don George.About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places where they travel.TripAdvisor Travellers' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category'Lonely Planet guides are, quite simply, like no other.' - New York Times'Lonely Planet. It's on everyone's bookshelves, it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia) *#1 in the world market share - source: Nielsen Bookscan. Australia, UK and USA. March 2012-January 2013

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