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.
MEDIA REVIEWS
Publisher: Bloomsbury Publishing PLCISBN: 9780747558217Number of pages: 288Weight: 233 gDimensions: 198 x 129 x 18 mm
MEDIA REVIEWS
'It works extremely well. In large part because Bourdain is a very funny writer; sharp,honest and with a beguiling mix of belligerence and sensitivity'SUNDAY TELEGRAPH'Brilliantly written up in a raw,stylish gonzo prose,with pitch-black humour and a devilish turn of phrase'EVENING STANDARD
Anthony Bourdain
A chef,television personality and one of the world's most influential food writers,Anthony Bourdain started his career as a professional chef in New York. After spending years behind the scenes in restaurants including the famous Manhattan bistro Brasserie Les Halles he sent an unsolicited article about his experiences to The New Yorker. The resulting article - entitled'Don't Eat Before Reading This'- made Bourdain a name and became the basis of his bestselling memoir,Kitchen Confidential. A no-holes-barred,irreverent and uncompromising account of real life in the underbelly of the restaurant scene,the book is widely regarded as a modern classic and changed the landscape of contemporary food writing for a generation. His other books include,Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook and A Cook's Tour.
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