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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
by Anthony Bourdain
Hardcover, 288 pages, Published April, 2006
Bestselling chef and "No Reservations" host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he 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. Bringing together the best of his previously uncollected nonfiction—and including new, never-before-published material—The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.
Compare at $24.95, Our Price Only $14.97
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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
by Anthony Bourdain
Hardcover, 304 pages, Published September, 2004
In this long-awaited cookbook, Anthony Bourdain 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. Before stunning the world with his bestselling Kitchen Confidential and A Cook’s Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain’s style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado....more
Compare at $34.95, Our Price Only $20.97
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A Cook's Tour: In Search of the Perfect Meal
by Anthony Bourdain
Paperback, 274 pages, Published October, 2002
The only thing that Tony Bourdain loves as much as cooking is traveling, and this volume is the shotgun marriage of his two greatest passions. Inspired by the question, "What would be the perfect meal?", he sets out on a quest for his culinary holy Grail. Our adventurous chef starts in Japan, where he eats Fugu, a poisonous blowfish which can only be prepared by specially licensed chefs. He then travels to Cambodia and Saigon. From there, it's off to Europe... This volume recounts, in his Bordain's inimitable style, the
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Kitchen Confidential - Adventures in the Culinary Underbelly
by Anthony Bourdain
Hardcover, 320 pages, Published May, 2000
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase...more
Compare at $24.95, Our Price Only $17.46
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