A Cook's Tour
Autor Anthony Bourdainen Limba Engleză Hardback – 7 dec 2001
Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal.
The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail.
Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mecong Delta. Further west, Kitchen Confidential fans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe. . .
A Cook's Tour recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef.
The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail.
Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mecong Delta. Further west, Kitchen Confidential fans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe. . .
A Cook's Tour recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef.
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (2) | 70.13 lei 3-5 săpt. | +32.12 lei 7-13 zile |
| Bloomsbury Publishing – 6 oct 2002 | 70.13 lei 3-5 săpt. | +32.12 lei 7-13 zile |
| HarperCollins Publishers – 4 noi 2002 | 98.32 lei 3-5 săpt. |
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Specificații
ISBN-13: 9781582341408
ISBN-10: 1582341400
Pagini: 308
Dimensiuni: 164 x 234 x 27 mm
Greutate: 0.5 kg
Ediția:1
Editura: Bloomsbury USA
ISBN-10: 1582341400
Pagini: 308
Dimensiuni: 164 x 234 x 27 mm
Greutate: 0.5 kg
Ediția:1
Editura: Bloomsbury USA
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Notă biografică
Anthony Bourdain is the author of Kitchen Confidential: Adventures in the Culinary Underbelly, which spent 14 weeks on the New York Times Bestseller list, and the Urban Historical Typhoid Mary. His mystery novels include Bone in the Throat and Gone Bamboo. He is the executive chef at Brasserie Les Halles in New York City.
Caracteristici
'Bourdain lauds tradition, hates frippery, and wanders tirelessly for the perfect meal...Such entertainment...enjoy the ride.' LITERARY REVIEW
Recenzii
Food Writer of the Year — Bon Appétit
“[Bourdain] is a one-man army traveling the world on his stomach--and his droll wit.” — People
“None of your limp-wristed, pinch-mouthed, hoity-toity delicacies for this guy.” — Elle
“Bourdain’s mission is to show the cool, un-Martha side of the culinary world.” — Time magazine
“Mighty engaging.... [Bourdain’s] snappy, full-bore writing style--whether being sarcastic, passionate, or descriptive--is good entertainment.” — Kirkus Reviews
“Adventurous and opinionated, [Bourdain] is very good company.” — Milwaukee Journal Sentinel
“Brilliant. A chain-smoking, hard-drinking, cut-to-the-chase guy’s guy, ready to try anything new and different.” — Minneapolis Star Tribune
“Some fine food adventure reading…. Bourdain offers excellent insight into real food.” — San Francisco Chronicle
“If you’re looking for a camel ride and an amiable companion, you could do a lot worse.” — Washington Post
“Vintage Bourdain.” — Dallas Morning News
“[Bourdain] is a one-man army traveling the world on his stomach--and his droll wit.” — People
“None of your limp-wristed, pinch-mouthed, hoity-toity delicacies for this guy.” — Elle
“Bourdain’s mission is to show the cool, un-Martha side of the culinary world.” — Time magazine
“Mighty engaging.... [Bourdain’s] snappy, full-bore writing style--whether being sarcastic, passionate, or descriptive--is good entertainment.” — Kirkus Reviews
“Adventurous and opinionated, [Bourdain] is very good company.” — Milwaukee Journal Sentinel
“Brilliant. A chain-smoking, hard-drinking, cut-to-the-chase guy’s guy, ready to try anything new and different.” — Minneapolis Star Tribune
“Some fine food adventure reading…. Bourdain offers excellent insight into real food.” — San Francisco Chronicle
“If you’re looking for a camel ride and an amiable companion, you could do a lot worse.” — Washington Post
“Vintage Bourdain.” — Dallas Morning News
Descriere
Descriere de la o altă ediție sau format:
Paperback edition of "Kitchen Confidential" author, Bourdain's culinary odussey around the world, which, as one might expect, is far from being a conventional culinary whistle-stop tour of traditional foodie hot spots. From Cambodia and Vietnam to Moscow and rural Mexico, via the French fishing village of his ancestors, Bourdain describes his journey in his trademark quick-fire, colourful style. A great combination of quality travel writing and culinary adventure, that should do really well this autumn. Forget Keith Floyd. Bourdain is the man. The accompanying TV series will be broadcast in Spring, 2003.
Textul de pe ultima copertă
The 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.