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A Cook's Tour: Global Adventures in Extreme Cuisines, by Anthony Bourdain
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Amazon.com Review
A Cook's Tour is the written record of Anthony Bourdain's travels around the world in his search for the perfect meal. All too conscious of the state of his 44-year-old knees after a working life standing at restaurant stoves, but with the unlooked-for jackpot of Kitchen Confidential as collateral, Mr. Bourdain evidently concluded he needed a bit more wind under his wings.The idea of "perfect meal" in this context is to be taken to mean not necessarily the most upscale, chi-chi, three-star dining experience, but the ideal combination of food, atmosphere, and company. This would take in fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco (roasted sheep's testicle, as it happens); it would stretch to smoked fish and sauna in the frozen Russian countryside and the French Laundry in California's Napa Valley. It would mean exquisitely refined kaiseki rituals in Japan after yakitori with drunken salarymen. Deep-fried Mars Bars in Glasgow and Gordon Ramsay in London. The still-beating heart of a cobra in Saigon. Drink. Danger. Guns. All with a TV crew in tow for the accompanying series--22 episodes of video gold, we are assured, featuring many don't-try-this-at-home shots of the author in gastric distress or crawling into yet another storm drain at four in the morning.You are unlikely to lay your hands on a more hectically, strenuously entertaining book for some time. Our hero eats and swashbuckles round the globe with perfect-pitch attitude and liberal use of judiciously placed profanities. Bourdain can write. His timing is great. He is very funny and is under no illusions whatsoever about himself or anyone else. But most of all, he is a chef who got himself out of his kitchen and found, all over the world, people who understand that eating well is the foundation of harmonious living. --Robin Davidson, Amazon.co.uk
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From Publishers Weekly
In this paperback reprint, swashbuckling chef Anthony Bourdain, author of the bestselling Kitchen Confidential (which famously warned restaurant-goers against ordering fish on Mondays), travels where few foodies have thought to travel before in search of the perfect meal: the Sputnik-era kitchen of a "less-than-diminutive" St. Petersburg matron, the provincial farmhouse of a Portuguese pig-slaughterer and the middle of the Moroccan desert, where he dines on "crispy, veiny" lamb testicles. Searching for the "perfect meal," Bourdain writes with humor and intelligence, describing meals of boudin noir and Vietnamese hot vin lon ("essentially a soft-boiled duck embryo") and 'fessing up to a few nights of over-indulgence ("I felt like I'd awakened under a collapsed building," he writes of a night in San Sebastian hopping from tapas bar to tapas bar). Goat's head soup, lemongrass tripe, and pork-blood cake all make appearances, as does less exotic fare, such as French fries and Mars bars (deep fried, but still). In between meals, Bourdain lets his readers in on the surprises and fears of a well-fed American voyaging to far-off, frugal places, where every part of an animal that can be eaten must be eaten, and the need to preserve food has fueled culinary innovation for centuries. He also reminds his audience of the connections between food and land and human toil, which, in these sterilized days of pre-wrapped sausages, is all too easy to forget. Copyright 2002 Reed Business Information, Inc.
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Product details
Paperback: 288 pages
Publisher: Ecco; Reprint edition (November 5, 2002)
Language: English
ISBN-10: 9780060012786
ISBN-13: 978-0060012786
ASIN: 0060012781
Product Dimensions:
5.3 x 0.6 x 8 inches
Shipping Weight: 12 ounces (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
280 customer reviews
Amazon Best Sellers Rank:
#20,649 in Books (See Top 100 in Books)
First caveat: this is not a search for the perfect meal. Tony admits that such a concept is ludicrous (p. 272). Actually, a delightful search for the elements of such a meal is the subject of WHO IS KILLING THE GREAT CHEFS OF EUROPE? (1978), with George Segal, Jacqueline Bisset, and the great Robert Morley, a tale that is structured far more effectively than A COOK'S TOUR.This tour is reminiscent (beyond homage) of one of Michael Palin's, in which the world's garden spots are bypassed in favor of treks up foetid rivers in uncertain vehicles. Tony gushes over Vietnam, drags us to Cambodia, and skips Italy. He expresses his love of haggis and manages to stomach a still-beating cobra heart, but then joins the throng of obeisant admirers of the French Laundry in Yountville. He blisters his body in an overheated Russian sauna, then jumps into frozen waters. Sorry, Tony; include me out.Of course, none of this matters. The book is not about food; it is about the ethos of food and Tony's reaction to that ethos. That reaction is always interesting. How many people can write a book this uneven and yet consistently sustain the reader's attention? Tony's take on food and the people who create and enjoy it has not changed substantially from KITCHEN CONFIDENTIAL, though A COOK'S TOUR pays more attention to the diner's perspective than that of the cook. For a cinematic representation of the New York kitchen of KITCHEN CONFIDENTIAL, see the excellent film, DINNER RUSH. (And when you make your pilgrimage to the notoriously noisy Les Halles, simply skip lunch, eat an early, quiet dinner, and enjoy. Yes, the wait staff all love Tony and yes, the frites are fabulous.)In short, this is a book for those who can't get enough of Tony and his take on things. Their number is large and growing. That take is more or less libertarian, the point (as was often said in the 60's) where the far right and the far left meet. The result is a point of view that is politically incorrect, gonzo, but also commonsensical. It is a welcome voice in many ways, but Tony--forget the haggis and the still-beating cobra hearts. Take us to Vina del Mar for some pisco sours or to any of the restaurants in Cortona. Let Michael Palin get eaten by bugs. Take us to the Dordogne.
Love Anthony Bourdain. I love his writing style. It's like his is speaking. You can hear his voice in your head as you read the book. This book is just like his show and it is strait up FOOD PORN of the Highest quality. If you like Anthony Bourdain and his shows and if love food, this book is for you. I I HIGHLY recommend this book for ALL Bohemian foodies everywhere.
I'm so sad about the death of Anthony Bourdain, so I had to purchase another book by him. He writes the way the talks and you can hear him talking to the reader in his distinct voice. This book is a good way to help remember this adventurer and this lover of food from around the globe.
Although I'd heard the name "Anthony Bourdain" I'd never read any of his books or watched his shows. We read this in book club, and now I'm definitely a fan. After reading the book, which is very well written, we watched his show "Parts Unknown" and we really like the documentary style of the show. The food is almost a footnote sometimes. I find each place Anthony writes about to be well studied and presented with just the right amount of flair for the dramatic.
This book, like most of Anthony Bourdain's books, spares no one, not even himself, By the time this book was written, I was watching his show on CNN, Parts Unknown. I have seen many of the shows this book is written about, but, trust me, getting his final word about the show off-camera makes it even more . . . meaningful, hilarious . . . choose your own adjective. I find myself looking for other books he has written. I started reading him with his biography of "Typhoid" Mary. I was interested in her as I am a microbiologist, first spending my working years in enteric bacteriology. His book was a well-thought out tome, and I could understand how a cook would also be interested in such a personality. His other books about cooking are more autobiographies, and they are equally interesting. If you like his show on CNN, you'll probably really love his books.
I laughed and cried, I was in food heaven and hell. What an amazing roller coaster of emotions that Bourdain's delivers in. style, opening a food curiosity and challenge in all of us. I love how Bourdain embraces cultural challenges and eventually knows when to draw a line. Thank you Tony, and pass that beating cobra heart, please. Lastly, I can still smell that dorian fruit, even though I was never near one. Tasha
After Kitchen Confidential and Medium Raw, I was hooked with Bourdain's writing style. He was able to create a picture of where he was, who he was with and their cultural contributions to the world. I am not finished with A Cook's Tour yet, but it has not disappointed me. His gift for words paints a picture of even the food that he is eating to the point that you can almost taste it. What a loss!!
It came to me in excellent shape and fast! I love watching him over and over. He's informative, his honesty explodes with dry humor, and he's so down to earth. I needed memories of him in case they end his reruns on TV.
Amazing book ...Always been a fan of Bourdain, seen every show, and even travel to all the South East Asian destinations that he mention on his shows, try to eat at the same places. As Tony once said I’m also. “Pork slut†I like his shows because I identify with him, it was like I was looking at my self. This is my first time reading a Bourdain book, the only thing I regret is that I didn’t read it before. The book is insightful, gritty and the story telling style of Tony makes you feel like you are there, the way he describes the locations, the food, the people is amazing, I felt as if i was actually there. I could see the KR in Cambodia, feel the adventure, and taste the food in Vietnam. What a gifted story teller. RIP Mr Tony
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