New Releases by Anthony Bourdain

The definitive, career-spanning collection of writing from Anthony Bourdain, including unpublished and never-before-seen material, with an Introduction by Patrick Radden Keefe. Anthony 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 a 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 travelling 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 long-time agent and friend Kimberly Witherspoon, and with a new Foreword by Patrick Radden Keefe, this is an essential reader for any Bourdain fan as well as a vivid and moving recollection of his life and legacy.

紐約時報暢銷書排行榜 安東尼．波登成名之作 美食啟蒙、洗碗工一路成為法式餐廳行政主廚的精采人生 百無禁忌，獨樹一格 敢言、直白、反諷與黑色幽默！ 揭露廚界不為人知的精采／恐怖真相 推動波登成為享譽全球飲食文化名人 開啟第二人生的重量級著作 揭露餐飲世界的黑暗面，寫下震撼世人的廚房祕辛。 想一窺餐飲業的內幕嗎？美食界＋廚藝界老手與新鮮人入門必讀！ 【波登金句】 ☆「好吃的食物常常是、甚至幾乎總是簡單的料理。」──＜行家煮炊之道──工具篇＞ ☆「大腳很清楚世上只有兩種人：說到做到的那一種人──以及其他人。」──＜大腳──光輝的典範＞篇 ☆「我欣賞每天準時到班並盡力而為的人，就算這人有邊緣人格、藥癮或有反社會傾向都無所謂。」──＜人力資源部門──管理哲學＞篇 【各界好評】 「波登的好文筆令人讀來欲罷不能！字裡行間又帥又痞的型男氣場，廚房術語簡直精準太到位了！」——《紐約》(New York)雜誌 「笑淚交織，保證讓你愛不釋手！」——《丹佛郵報》（Denver Post） 「這是那種一口氣讀完，然後迫不及待四處抓著同事、狂念精采段落的書！」——《今日美國》（USA Today） 「波登把餐廳和專業美食界的瘋狂與精采，全都毫無保留地呈現在讀者眼前，戲劇張力十足！」——《今日美國》 「這是一本揭露廚房門後真實故事的狂野自傳……安東尼．波登的《廚房機密》獨樹一格。」——《新聞週刊》（Newsweek） 「笑到不行……波登毫不留情地掀開光鮮亮麗的餐廳背後，不為人知的驚人內幕。」——《紐約時報書評》（The New York Times Book Review） 「波登獨特的嗆辣、直白並富含黑色幽默的敘事方式，毫不矯情且赤裸地記述了他所經歷的廚師人生。」——讀者好評 「波登書中揭露的餐廳廚房祕辛至今依然普遍存在。」——讀者評論 百無禁忌的專業廚房祕辛，餐飲業不為人知的瘋狂內幕 【本書特色】你可以在書中讀到的各種瘋狂故事與正義敢言 ★自我毀滅與爬出深淵：美食的啟蒙、早年掙扎與觸底重生 ★餐飲業不說的祕密，迄今適用 ★週末不要上餐廳：選在平日用餐的優點大公開 ★百無禁忌，深刻描繪廚房工作的艱辛與爽度所在 ★廚界獨特的多元融合文化，波登式的反諷、敢言與黑色幽默 ★獨樹一格，黑暗勵志，層次豐富，高潮迭起 ★飲食旅遊作家韓良憶譯本最新修訂版 好奇心爆表的小屁孩波登，美食的啟蒙是在小四那年爸媽逼迫的法國旅途中，拒絕享受異國飲食與文化的各種行徑，自嘲當時的自己是「醜陋的美國小屁孩」（Ugly Little American）；在龍蛇雜處的餐廳廚房各種打工經歷之後，叛逆、嗑藥、不羈的青年波登，本著「我要給你們好看」的不服輸態度進入廚藝學校；習得一技之長後，可說是「廚藝界搖滾樂手」的波登憑藉著一股硬氣，歷經頹廢沉淪直至突然的醒悟，一步步登上知名紐約法式餐廳行政主廚地位。 從洛克菲勒大廈頂層彩虹會所的高級餐廳廚房，到紐約東村的毒品地；換過一間又一間敗落餐廳的廚房，潦倒沉淪又觸地反彈成為連鎖餐廳行政主廚，從紐約到東京，波登描寫專業廚房裡發生的各種瘋狂故事，生動描繪各種性格獨特的廚師面貌，既出人意料又充滿激情（與驚駭）！ 「廚界壞男孩主廚」安東尼．波登在餐飲圈瘋狂的真實故事！從高級料理到廚房八卦，從深夜廚房到如何經營成功餐廳（或徹底搞垮）的過程，還教你各種避免踩雷（餐廳）常識，並詳述背後祕辛！比如週日不要吃早午餐（廚師最討厭）、千萬不要點荷蘭醬（細菌的溫床）、所謂的本店「特餐」其實是沒賣掉就要丟掉的食材！包羅萬象、駭人聽聞、各種不思議事件與出場人物瘋狂行徑，喜愛閱讀美食、社會文化、現場傳真的讀者，新手廚師與廚藝界菜鳥，千萬不能錯過！ 美國史密森學院（Smithsonian Institution）曾經稱波登為「廚藝界的搖滾巨星」、「壞脾氣廚師中的貓王」。 美國前總統歐巴馬：「他教會我們人與人之間如何透過食物來交流。」 ────────────────────────────────────────────── 波登從美國廚藝學院（Culinary Institute of America）畢業（1978年）之後，開始在紐約格林威治村的餐廳工作，從廚房最底層的打雜工做起，一天工作超過12小時是常態，一路往上晉升，最後成為紐約知名法式餐廳「中央市場」（Brasserie Les Halles）的行政主廚。 廿世紀末的某天，他心血來潮寫了〈看這篇文章之前先別吃東西〉的評論，投稿到《紐約客》（New Yorker）雜誌，文筆絕佳的波登以直白而幽默的筆觸，揭露美食背後不為人知的內幕，波登因此聲名大噪，成為這本書出版的契機。 以揭發廚藝界內幕的《廚房機密檔案》榮登紐約時報暢銷書排行榜，波登從知名法餐主廚變身成為暢銷作家，成為日後成為享譽全球的飲食文化名人的開端。書中許多不為人知的餐飲業祕辛絕對讓人大為驚奇。像是為何：不要點星期日的早午餐、不要在星期一點海鮮拼盤、不要碰各種「油醋醬汁類」等，並且詳細描述了「為什麼」，從基層做起的廚藝界老手，第一手直擊廚界不外傳的祕辛。美國亞馬遜網站的讀者評論直言：「波登書中揭露的餐廳廚房祕辛至今依然普遍存在。」 這本書揭露了吸毒、酗酒以及高工時等美國廚界文化，高工時、沒假日的地獄廚房工作，唯有熱愛（與高薪），而這本書也將 44 歲的波登推上螢光幕前，開啟第二人生。 為何要讀這本書？波登的好文筆與沉澱過後的思維： ★即使是外行人也能享受閱讀這本書的樂趣 ★書中描述的廚房次文化至今仍然準確 ★波登不設限的真實呈現特別吸引眼球 ★波登巧妙展現了食物不僅僅是維生必需品的深層意義 ★據相關經驗的餐飲界工作者，絕對能夠產生共鳴 ★廚界菜鳥入行必讀

A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo inserts Over 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.

A única coisa que Anthony Bourdain, gastrónomo gonzo, e um dos autores internacionais da área da gastronomia mais vendidos, amava tanto como cozinhar era viajar. Inspirado pela pergunta «Qual será a refeição perfeita?», Tony iniciou uma busca pelo seu santo graal culinário e, no processo, virou do avesso a noção de «perfeição». Da Califórnia ao Camboja, passando por França, Portugal, Marrocos, Japão e Vietname, A Cook’s Tour: Em busca da refeição perfeita faz a crónica das aventuras imprevisíveis do chef mais destemido e corajoso da América, à procura de comida verdadeira, autêntica e fresca, sem qualquer medo de se juntar aos locais e comer como estes. Não importa qual é a especialidade da casa, sejam os testículos de cordeiro em Marrocos, o coração palpitante de uma cobra no Vietname, haggis na Escócia ou natt? no Japão. Bourdain dispôs-se (embora, por vezes, compreensivelmente de forma relutante) a experimentar tudo, dedicando-se, ao longo de todo o percurso, a descobrir qual é realmente a refeição perfeita.

"Dookoła świata. Niepokorny przewodnik kulinarny" to praktyczny przewodnik po najbardziej fascynujących miejscach, które odwiedził znany i kontrowersyjny prezenter telewizyjny – Anthony Bourdain. Znajdziemy w nim ulubione adresy kucharza, porady, jak się do danych miejsc dostać, gdzie zatrzymać a często też, czego warto unikać. Całość napisana jest w charakterystyczny dla Bourdaina zabawny i kąśliwy sposób, który sprawia, że czujemy się jakbyśmy faktycznie byli w opisywanych miejscach. Całość uzupełniona jest o eseje przyjaciół i rodziny prezentera, którzy wspominają tragicznie zmarłego Bourdaina.

Lebih dari dua dekade yang lalu, New Yorker menerbitkan artikel, “Jangan Makan sebelum Anda Membaca Ini,” yang ditulis oleh Chef Anthony Bourdain yang saat itu kurang dikenal. Bourdain membuat semua orang jadi kehilangan selera makan ketika dia mengungkapkan apa yang terjadi di balik pintu dapur restoran. Artikel itu menjadi sensasi dan buku yang diterbitkannya, Kitchen Confidential, yang sekarang menjadi klasik, bahkan menjadi sensasi yang lebih besar dan dicetak lebih dari satu juta eksemplar. Jujur penuh pengakuan, pedas membuat ketagihan, dan tidak tanggung-tanggung, Bourdain menohok kita dalam memoarnya berkutat di bisnis restoran ini. Penggemar Anthony Bourdain akan terhibur sekaligus tercengang saat melongok kembali “jamuan makan” kisah nyata hidupnya yang liar dalam bisnis kuliner—dua puluh lima tahun berpetualang dengan obat-obatan, seks, dan masakan inggil. Dari bar pantai hingga restoran mewah, Bourdain telah menjalani semua yang ditawarkan “pemandangan” yang sangat “panas” ini. Pemandangan tak terlupakan di balik pintu dapur dan perjalanan penuh petualangan ke alam gelap dunia kuliner.

Una celebración de la vida y el legado de uno de los escritores gastronómicos más importantes. Anthony Bourdain vio más mundo que nadie. Sus viajes lo llevaron desde los rincones más secretos de su Nueva York natal hasta una comuna tribal en Borneo, isla del Sudeste Asiático, pasando por las cosmopolitas Buenos Aires, París y Shanghái, la impresionante belleza de Tanzania y hasta la inmensa soledad del desierto arábigo de Omán. Este es el libro que Bourdain dejó esbozado en el momento de su muerte y ahora ve por fin la luz. Reúne sus experiencias vitales alrededor del mundo con un tono honesto y mordaz. Con consejos imprescindibles sobre cómo llegar, dónde comer, dónde alojarse y, en algunos casos, qué evitar, esta irreverente guía de viajes ofrece todo los necesario para que el lector comprenda las razones por las que Bourdain describía un lugar como cautivador y memorable, y ofrece una inmersión deslumbrante y práctica a algunos de los sitios que más le fascinaban. Para viajeros veteranos, turistas de sillón o exploradores de tiempo parcial, Comer, viajar, descubrir ofrece la oportunidad de experimentar y conocer el mundo tal como lo hizo el gran Anthony Bourdain. El libro póstumo de Anthony Bourdain: una guía de los lugares más fascinantes del mundo de la mano del incansable y curioso chef, escritor y presentador de televisión.

Anthony Bourdain viu mais do mundo que qualquer outro. As suas viagens levaram-no aos lugares escondidos da sua cidade natal, Nova Iorque, a casas tribais em Bornéu; da cosmopolita Buenos Aires, Paris e Changai, até à beleza da Tanzânia e à deslumbrante solidão do deserto de Omã – e muitos outros lugares.Neste livro, a experiência de uma vida é compilada num guia de viagens interessante, prático, divertido e irreverente, que oferece aos leitores uma introdução a alguns dos sítios preferidos de Bourdain. Incluindo conselhos essenciais sobre como chegar, o que comer, onde ficar e, nalguns casos, o que evitar, Viagens pelo Mundo fornece contexto essencial que ajudará os seus leitores a compreender as razões por que Bourdain considerava um local encantador e memorável.As palavras de Bourdain são complementadas com alguns textos escritos por amigos, colegas e familiares, que relatam inúmeras histórias, incluindo relatos sardónicos de viagens com Bourdain pelo seu irmão, Christopher. Todos enriquecidos com as ilustrações de Wesley Allsbrook.Para viajantes veteranos, entusiastas da poltrona, Viagens pelo Mundo oferece a oportunidade de experienciar o mundo como Anthony Bourdain.

The Super Easy Air Fryer Cookbook offers the easiest recipes to indulge in healthier fried favorites any day of the week. In This Essential Air Fryer Cookbook，you''ll find more than 550 recipes for whipping up quick, simple, and flavorful air-fried meals designed to share with a partner, roommate, or friend. These tasty dishes make mealtime easy with speedy prep, minimal cleanup, and everyday ingredients you can easily find at your local grocer. Fryer Cookbook for Beginners and you''ll learn to: Fry―crispy Southern Fried Chicken, hot-as-you-want Buffalo Chicken Wings, and other classic comfort foods Bake―gooey Cinnamon Rolls, savory quick breads, and other tasty baked goods Grill―tender Grilled Rib Eye with Herb Butter, juicy corn on the cob, and dozens of grilled dishes Steam―succulent Lobster Tails that perfectly flake on your fork, vegetable sides, and several more sensational steams Roast―traditional Cornish Hen, smoky Homemade Potato Wedges, and other simple roasting recipes Toast―buttery Bruschetta with tomatoes and basil, plus ideas for easy toasting options Discover how you can transform your air fryer into the centerpiece of your kitchen with this air fryer recipes cookbook. Maximize your cooking time and start making healthier meals that you and your family will love with This Essential Air Fryer Cookbook.

Un relato provocador y revelador en el que Bourdain explora las dudosas prácticas de los restaurantes y la controvertida industria gastronómica. Después de que su clásico Confesiones de un chef nos alertara de las particularidades y los riesgos que nos acechan cada vez que comemos fuera de casa, desde el pescado de los lunes hasta la conspiración de la cesta del pan, muchas han sido las cosas que han cambiado en el mundo de los chefs y los restaurantes. Crudo explora estos cambios saltando entre el presente y el pasado, entre los oscuros comienzos del autor y nuestros días. En su relato del inesperado viaje que convirtió a un vulgar de la cocina en un gran profesional y trotamundos de la degustación y la cata, Bourdain disecciona todo cuanto pasó frente a sus ojos sin dejar títere con cabeza, deteniéndose para sembrar confesiones, ataques, investigaciones y dudas sobre algunas de las figuras más polémicas del mundo gastronómico. Empezando por una secreta, ilegalísima e intempestiva reunión de poderosos de la alta cocina que Bourdain compara con una cumbre de la mafia, descorre sin escrúpulos, y como solo él sabía hacerlo, el velo de la moderna revolución gastronómica, y apunta a la yugular de algunos de los grandes nombres de la industria culinaria. Y siempre vuelve a la pregunta: «¿por qué cocinar?». O a la más difícil: «¿por qué cocinar bien?». Crudo es el exquisito, divertido, estremecedor y delicioso viaje hacia las respuestas a todos estos interrogantes, una travesía que dejará al lector sin aliento.

A new, deluxe edition of Kitchen Confidential to celebrate the life of Anthony Bourdain. The book will feature a brand new introduction, a Q&A with Ecco publisher and Bourdain’s long-time editor Daniel Halpern. Interior pages are hand-annotated by Anthony Bourdain himself. The interior will also feature a brand new drawing by Ralph Steadman. Almost two decades ago, the New Yorker published a now infamous article, “Don’t Eat before You Read 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 classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business—this time with never-before-published material.

Efter tjugofem år av sex, droger, dåligt uppförande och matlagning i den högre skolan beslutar sig kocken och författaren Anthony Bourdain för att ge sin bild av livet i restaurangköken - från hans första ostron i Frankrike till jobbet som diskare på en fiskrestaurant i Provincetown; från köket på Rainbow Room högst upp i Rockefeller Center till möten med knarklangare i East Village, från Tokyo till Paris och tillbaka till New York igen. Med stor kärlek, humor och passion berättar Anthony Bourdain om det hårda livet i restaurangköken.

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 real recipes cooked up by Bourdain himself, 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.

Com doses iguais de perspicácia e maldade, o chef de cuisine e romancista faz o impensável: conta todos os segredos dos restaurantes, dos mais sórdidos aos mais divertidos, junto com as falcatruas e safadezas do negócio. Como contraponto, doses generosas de escândalo autobiográfico, em meio a drogas variadas e uma animada atividade sexual. Uma blitz impiedosa nos restaurantes: eis como se pode resumir Cozinha confidencial. Chef de um dos bistrôs mais badalados de Manhattan, o Les Halles, Anthony Bourdain, que é também romancista, fez o impensável neste livro: com doses iguais de perspicácia, maldade e humor, contou todos os segredos da profissão, dos mais sórdidos aos mais divertidos, junto com as falcatruas e safadezas do negócio. Mas não só isso: dono de um interessantíssimo trajeto pessoal, é com prazer indisfarçável que ele aproveita para fazer também um pouco de escândalo autobiográfico. Como escreve Nina Horta na orelha, "em meio a nuvens de fumaça de maconha, quantidades importantes de cocaína, outras várias drogas e uma animada atividade sexual, Bourdain mistura lembranças e comentários, com direito a mafiosos e Frank Sinatra, muito derramamento de sangue, bebedeiras gigantescas, pitadas de suspense e uma alegria atordoante no ar". Enquanto expõe as entranhas dos restaurantes - de lavagem de dinheiro ao uso "criativo" de ingredientes com data de vencimento no limite -, Bourdain vai dando conselhos úteis. Restaurante com banheiro sujo, por exemplo, deve ser riscado sumariamente da lista. Banheiro é facílimo de lavar, ele lembra. Se estiver sujo, imagine a cozinha...

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 horror: ''''The way to a man''s 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.

Let op: Epub3 fixed lay-out, niet geschikt voor e-reader. Appetites is Bourdains eerste kookboek in ruim tien jaar en bevat een verzameling van zijn favoriete gerechten uit meer dan veertig jaar professioneel koken en wereldreizen. Na vele jaren waarin hij meer dan tweehonderd dagen op reis was, vermaakt hij zich sinds hij vader is nu vooral thuis. Het resultaat is een uniek kook- en entertainboek voor de thuiskok, met eigen recepten, gerechten die hij op zijn reizen heeft leren kennen en een effectief culinair strijdplan.

" The Best Anthony Bourdain Quotation Book ever Published. Special Edition This book of Anthony Bourdain quotes contains only the rarest and most valuable quotations ever recorded about Anthony Bourdain, authored by a team of experienced researchers. Hundreds of hours have been spent in sourcing, editing and verifying only the best quotations about Anthony Bourdain for your reading pleasure, saving you time and expensive referencing costs. This book contains over 37 pages of quotations which are immaculately presented and formatted for premium consumption. Be inspired by these Anthony Bourdain quotes; this book is a niche classic which will have you coming back to enjoy time and time again. What''s Inside: Contains only the best quotations on Anthony Bourdain Over 37 pages of premium content Beautifully formatted and edited for maximum enjoyment Makes for the perfect niche gift for you or someone special Enjoy such quotes such as: Kitchen Confidential'' wasn''t a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia. Anthony Bourdain An employer of mine back in the ''80s was kind enough to take me on after a rough patch, and it made a big difference in my life that I knew I was the sort of person who showed up on time. It''s a basic tell of character. Anthony Bourdain Anyone who doesn''t have a great time in San Francisco is pretty much dead to me. Anthony Bourdain Anyone who''s a chef, who loves food, ultimately knows that all that matters is: ''Is it good? Does it give pleasure?'' Anthony Bourdain As I see it, fast food outfits have targeted small children with their advertising in a very effective way. You know, it''s clowns and kid''s toys and bright colors and things like that. Anthony Bourdain ... And much more! Click Add to Cart and Enjoy!"

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! In a prequel to The New York Times best-selling comic from renowned chef Anthony Bourdain (CNN’s Parts Unknown), Jiro is a young man learning his craft. The son of one of Tokyo’s most powerful gangsters, he is torn between his father’s plans for him and his own desire to master the art of sushi. The family is making a bold move in the Tokyo underworld, and if Jiro isn’t going to get with the program, his half-brother Ichigo is more than happy to step in and do the dirty work. This bloody take on a classic crime and revenge tale adds an irreverent sense of humor and a futuristic vision of foodie culture, all with a flavor only Anthony Bourdain can cook up. Co-written by Joel Rose (The Blackest Bird) with art by Alé Garza (Titans/Young Justice: Graduation Day) and José Villarrubia (Promethea, BATMAN: YEAR 100).

A New York Times Bestseller In 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.

Montags keine Meeresfrüchte! Das ist noch eine der harmloseren Gefahren, auf die Anthony Bourdain in seinen gnadenlosen, abgründig witzigen Memoiren hinweist. Von der Strandkneipe bis zum Nobelrestaurant hat er alles durchlebt, was diese wahrhaft heiße Szene zu bieten hat. Ein unvergesslicher Blick hinter die Küchentür und eine abenteuerliche Reise in die dunklen Gefilde der kulinarischen Welt.

Pour échapper à la mafia new-yorkaise, Tommy Pagano s''est réfugié sur l''île de Saint-Martin aux Antilles, où il tient un restaurant sur la plage avec sa fiancée. Ils y font la connaissance d''Henry, un touriste sympathique et affable, qui a pour seul défaut d''être aussi un tueur engagé pour éliminer Charlie "Les Camions", un mafieux repenti... Entre rouget grillé, bananes plantains et daiquiri, le sable blanc se teinte vite de rouge sang !

A pocket-size edition of the megabestselling classic, hand-annotated throughout by Anthony Bourdain himself. Bourdain''s deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade lays out more than a quarter century of drugs, sex, and haute cuisine.

Wie regelmatig in goede restaurants eet, heeft vaak de neiging te denken dat al die prachtige gerechten ontworpen zijn door verfijnde mannen met goddelijke inspiratie. Niets is minder waar. De ingenieuze creaties zijn hoogstwaarschijnlijk op uw bord getoverd door een stelletje vloekende, tierende, snuivende en zuipende mafkezen, aldus Anthony Bourdain.

Sinds Keukenconfessies is er veel veranderd, voor koks, voor chefs, voor restaurants... en voor Anthony Bourdain. In Vlijmscherp gaat Anthony in op die veranderingen, waarbij de vergelijking met zijn voorbije wilde dagen natuurlijk niet uit kan blijven. Hij kijkt terug op de laatste tien jaar afgelegde weg van `best redelijke kok tot professionele en bewierookte `kookpersoonlijkheid . En Anthony zou Anthony natuurlijk niet zijn als hij niet vaak en uitgebreid de tijd zou nemen voor persoonlijke bekentenissen, woedende tirades en scherpe ondervragingen van controversiële persoonlijkheden uit de culinaire wereld.In Vlijmscherp, dat in Amerika direct de non-fictiebestsellerlijsten domineerde en aan meer dan vijftien landen werd verkocht, neemt Anthony Bourdain ons weer op weergaloze wijze mee op een culinaire odyssee. Maar hoe je het ook wendt of keert, de basis van al Anthony s overpeinzingen is nog steeds dezelfde: `Waarom koken we? En de nog moeilijker te beantwoorden vraag: `Waarom willen we steeds beter koken?

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.

Lonely Planet: The world''s leading travel guide publisher* Life-changing food adventures around the world. From bat on the island of Fais to chicken on a Russian train to barbecue in the American heartland, from mutton in Mongolia to couscous in Morocco to tacos in Tijuana - on the road, food nourishes us not only physically, but intellectually, emotionally, and spiritually too. It can be a gift that enables a traveller to survive, a doorway into the heart of a tribe, or a thread that weaves an indelible tie; it can be awful or ambrosial - and sometimes both at the same time. Celebrate the riches and revelations of food with this 38-course feast of true tales set around the world. Features stories by Anthony Bourdain, Andrew Zimmern, Mark Kurlansky, Matt Preston, Simon Winchester, Stefan Gates, David Lebovitz, Matthew Fort, Tim Cahill, Jan Morris and Pico Iyer. Edited by Don George. About Lonely Planet: Started in 1973, Lonely Planet has become the world''s leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet''s mission is to enable curious travellers to experience the world and to truly get to the heart of the places where they travel. TripAdvisor Travellers'' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category ''Lonely Planet guides are, quite simply, like no other.'' - New York Times ''Lonely Planet. It''s on everyone''s bookshelves; it''s in every traveller''s hands. It''s on mobile phones. It''s on the Internet. It''s everywhere, and it''s telling entire generations of people how to travel the world.'' - Fairfax Media (Australia) *#1 in the world market share - source: Nielsen Bookscan. Australia, UK and USA. March 2012-January 2013 Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.