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 annotations done by Bourdain about a decade after the book was originally published, this edition also features previously unpublished photos to accompany the now-classic text.

From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest cuilnary adventuresThe only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.Fans of Bourdain will find much to love in revisting this classic culinary and travel memoir.

The definitive, career-spanning collection of writing from Anthony Bourdain, assembled for the first time in book formAnthony Bourdain represented many things to many people—and he had many sides. But no part of his identity was more important to him than that of a writer—it was one of the central ways he saw himself. Revealing Anthony Bourdain’s observant, curious, and hungry mind, The Anthony Bourdain Reader is collection of Bourdain’s best writing and touches on his many pursuits and passions, from restaurant life to family life to the “low life,” from TV to travel through places like Vietnam, Buenos Aires, Paris, and Shanghai.With pointed opinions on the specific use of brioche buns, the devastation of Western foreign policy, and the pain and pleasure of hot pot, this new collection encapsulates the unique brilliance of a once-in-a-generation mind and one of our most distinctive writers. After Bourdain’s years of traveling the globe in search of the very best of cuisine and culture, The Anthony Bourdain Reader is a testament to the enduring and singular voice he crafted, with eclectic and curated chapters, including visceral graphic novel excerpts, some of his most well-loved recipes, and never-before-published pieces.Edited by Bourdain’s longtime agent and friend Kimberly Witherspoon, this is an essential reader for any Bourdain fan as well as a vivid and moving recollection of his life and legacy.

Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV’s Travel Channel. Bourdain calls his book, “A Bloody Valentine to the World of Food and the People Who Cook,” and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been Medium Raw.

New York Times BestsellerThe good, the bad, and the ugly, served up Bourdain-style.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. Anthony Bourdain is the author of seven books including the bestselling Kitchen Confidential and A Cook's Tour . A thirty-year veteran of professional kitchens, he is the host of No Reservations on the Discovery Channel, and the executive chef at Les Halles in Manhattan. He lives in New York City.Praise for Anthony Bourdain: "Bourdain's enthusiasm is so intense that it practically explodes off the page . . . Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy."-- New York Times Book Review"[Writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages."-- USA Today"Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."-- New York magazine

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 found a place enchanting and memorable.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, Christopher; a guide to Chicago’s best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes illustrations by Wesley Allsbrook.For veteran travelers, armchair enthusiasts, and those in between, World Travel offers a chance to experience the world like Anthony Bourdain.

Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start.Before stunning the world with his bestselling Kitchen Confidential , Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook , a cookbook like no candid, funny, audacious, full of his signature charm and bravado.Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

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, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared. Over the course of the next three years, Mary worked at several residences, spreading her pestilence as she went. In 1907, she was traced to a home on Park Avenue, and taken into custody. Institutionalized at Riverside Hospital for three years, she was released only when she promised never to work as a cook again. She promptly disappeared.For the next five years Mary worked in homes and institutions in and around New York, often under assumed names. In February 1915, a devastating outbreak of typhoid at the Sloane Hospital for Women was traced to her. She was finally apprehended and reinstitutionalized at Riverside Hospital, where she would remain for the rest of her life.Typhoid Mary is the story of her infamous life. Anthony Bourdain reveals the seedier side of the early 1900s, and writes with his renowned panache about life in the kitchen, uncovering the horrifying conditions that allowed the deadly spread of typhoid over a decade. Typhoid Mary is a true feast for history lovers and Bourdain lovers alike.

More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's fully illustrated journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and mementos with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world. Want to know where to get good fatty crab in Rangoon? How to order your reindeer medium rare? How to tell a Frenchman that his baguette is invading your personal space?This is your book. For any Bourdain fan, this is an indispensable opportunity to hit the road with the man himself.

Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

The acclaimed first novel by the New York Times bestselling author of Kitchen Confidential and host of Parts Unknown on CNN. A wildly funny, irreverent tale of murder, mayhem, and the mob.When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next.With the FBI on one side, and his eccentric wise-guy superiors on the other, Tommy has to struggle to do right by his conscience, and to avoid getting killed in the meantime.In the vein of Prizzi's Honor, Bone in the Throat is a thrilling Mafia caper laced with entertaining characters and wry humor. This first novel is a must-have for fans of Anthony Bourdain's nonfiction.

Hungry Ghosts is cooked up by the best selling author and veteran chef, Anthony Bourdain ( Kitchen Confidential , Emmy-Award winning TV star of Parts Unknown ) and acclaimed novelist Joel Rose ( Kill, Kill, Faster, Faster ) back again from their New York Times #1 best seller, Get Jiro !. Featuring all-new original recipes prepared by Bourdain, plus a guide to the ghostly legendary spirits behind these horrifying tales. This horror anthology is sure to please--and scare! On a dark, haunted night, a Russian Oligarch dares a circle of international chefs to play the samurai game of 100 Candles--where each storyteller tells a terrifying tale of ghosts, demons and unspeakable beings--and prays to survive the challenge.Inspired by the Japanese Edo period game of Hyakumonogatari Kaidankai, Hungry Ghosts reimagines the classic stories of yokai, yorei, and obake, all tainted with the common thread of food.Including stellar artists Sebastian Cabrol, Vanesa Del Rey, Francesco Francavilla, Irene Koh, Leo Manco, Alberto Ponticelli, Paul Pope, and Mateus Santolouco as well as amazing color by Jose Villarrubia, a drop-dead cover by Paul Pope.

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 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. A Cook's Tour: In Search of the Perfect Meal Bourdain sets off to eat his way around the world. But this was never going to be a conventional culinary tour. He heads to Saigon where he eats the still-beating heart of a live cobra, and travels into Khmer Rouge territory to find the rumoured Wild West of Cambodia. He also dines with gangsters in Russia, finds a medieval pig slaughter and feast in Portugal, and returns to the fishing village where he first ate oysters as a child. Written with his inimitable machismo and humour, this is an adventure story sure to give you indigestion.

A #1 NEW YORK TIMES BESTSELLERIn a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging.On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the "Vertical Farm," who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to decapitate patrons who dare request a California Roll, or who stir wasabi into their soy sauce. Both sides want Jiro to join their factions. Jiro, however has bigger ideas, and in the end, no chef may be left alive!Anthony Bourdain, top chef, acclaimed writer (Kitchen Confidential, Medium Raw) and star of the hit travel show, No Reservations, co-writes with Joel Rose (Kill Kill Faster Faster, The Blackest Bird) this stylized send-up of food culture and society, with detailed and dynamic art by Langdon Foss.

Henry and his wife, Frances, live an idyllic life as two of the Caribbean's most charming ex-pats (and professional assassins). But when Donnie, a powerful capo, is relocated to the island the scene is set for an Elmore Leonard-style mix of low life and high comedy.

Bobby Gold is a lovable criminal. After nearly ten years in prison, he's no sooner out than he's back to work breaking bones for tough guys. His turf: the club scene and restaurant business. It's not that he enjoys the job-Bobby has real heart-but he's good at it, and a guy has to make a living. Things change when he meets Nikki, the cook at a club most definitely not in his territory. Smitten, he can't stay away. Bobby Gold has known trouble before, but with Nikki the sauté bitch in his life, things take a turn for life or death. A fast, furious, pitch-perfect story of food, sex, crime, and mayhem, The Bobby Gold Stories is Bourdain at his best.

Acclaimed chef, writer and television personality, Anthony Bourdain and Joel Rose (Kill The Poor) return for the follow-up to their #1 New York Times bestseller GET JIRO from Vertigo.In GET JIRO: BLOOD AND SUSHI, Bourdain and Rose examine the origins of the mysterious Jiro and what made him into the chef he has become. Born the heir to a Yakuza crime family, Jiro never longed to travel the crimnal path laid out before him, but instead chose to secretly study the rich culinary history of his homeland, something that would have significant repercussions if discoverd by his ganster father.As Jiro's interest in the culinary arts deepens, his ability to keep his artistic and criminal worlds seperate becomes too great, triggering a great personal loss that will forever change Jiro's path.

A four-issue series in anthology format: Each issue will contain multiple isolated stories. The series will be a riff on the Japanese Edo-period game 100 Candles, in which samurai would try to one-up each other with stories to freak each other out. Here, the tellers won’t be samurai; they’ll be chefs from around the world, and their stories will be united by their focus on food. Bourdain and Rose previously worked together on the Vertigo series Get Jiro! and here, their writing will be accompanied by art from creators such as Vanesa Del Rey, Leo Manco, Alberto Ponticelli, Paul Pope, and Mateus Santolouco. It’s out on January 31, 2018.

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.

The terrifying storytelling game of 100 Candles continues with two ghastly tales of the Mediterranean: In a desolate trattoria in the foothills of Southern Italy, an exiled master chef forms an unhealthy attachment to his new apprentice. And in the Spanish countryside, the rich Don of a sprawling ranch with an appetite for his stable gets a horrifying taste from beyond the dinner table.

https://www.newyorker.com/magazine/19...

One by one the candles are snuffed out as the ghostly game of dread and terror continues through the never-ending night. Next up, two tales of shocking ''The way to a mans heart is through his stomach'' takes on a whole new meaning as an accomplished young chef returns to his small-town home from the big city to find insatiable mouths to feed. And in the backroom brigade of a fine French kitchen, an abusive master chef gets what's coming to him in the most unspeakable of manners. * Featuring art by Paul Pope! * Mature readers.

The last candles are lit and the final, most forbidden tales told in this shocking finale! In the frozen Nigata Prefecture, a country cook learns discretion the hard way after an encounter with the cryptic, but irresistible Snow Woman, and Hungry Ghosts seal the insatiable fate of famine-stricken villagers in the most voracious, unthinkable way possible when a stranger comes to town * For mature readers.

Como tantos irlandeses, Mary Mallon había llegado al Nuevo Mundo huyendo de la hambruna que asolaba su país natal. En una Nueva York dispuesta a convertirse en la mayor metrópolis mundial, trabajó noche y día en espacios insalubres, labrándose una merecida fama de cocinera hábil y eficaz que la llevó a servir a algunas de las familias más pudientes de la ciudad. ¿Cómo, entonces, acabó siendo considerada «la mujer más peligrosa de Estados Unidos» y desterrada a un islote apartado de la Gran Manzana?En este fascinante true crime, el autor de Confesiones de un chef nos relata la caída en desgracia de Mary Mallon, una historia que incluye persecuciones, contagios y epidemias, magnates de la prensa dispuestos a manipular la opinión pública y una mujer sola, enfrentada a la maquinaria burocrática, que tuvo la mala suerte de ser portadora de la fiebre tifoidea en una época en que la enfermedad mataba a miles de personas. Y, por encima de todo, Anthony Bourdain compone una carta de amor a la profesión de cocinero, recordándonos por qué es uno de los mayores escritores culinarios de las últimas décadas.

“Tokyo è come il trailer di un fragoroso film d’azione, uno di quegli spezzoni promozionali veloci e dal montaggio convulso in cui si vedono solo le scene migliori del film, in un rimbombo di suoni surround, con un ritmo sempre più incalzante, l’azione sempre più frenetica, fino al buio completo e improvviso e alla promessa di altri momenti eccitanti. Non esiste posto al mondo che stimoli altrettanto profondamente i centri del piacere più intimi del cervello di un cuoco. Nessun’altra gastronomia, per dirla più chiaramente, è così lineare: gli elementi più semplici, puri e freschi del piacere della degustazione vengono isolati e raffinati fino all’estrema essenzialità.” Un grande cuoco approda in Giappone per la seconda volta, intenzionato a immergersi nella proposta culinaria del paese, accompagnato nel viaggio da un sensei esperto di sushi. Verrà travolto dai sapori perfetti di un Giappone inaspettato. Tratto da “Il viaggio di un cuoco”, pubblicato da Feltrinelli. Numero di caratteri: 57.427

Kitchen Adventures in the Culinary Underbelly 9781582340821 Anthony Bourdain