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-authorBrash,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.
Publisher: Bloomsbury Publishing PLCISBN: 9781408883839Number of pages: 304Weight: 1505 gDimensions: 254 x 203 mm
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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