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Original Essays | April 16, 2013
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More copies of this ISBNA Cook's Tour: Global Adventures in Extreme Cuisinesby Anthony Bourdain
Review-A-Day"Take a little Bruce Chatwin, a heavy dose of MFK Fisher, the lacerating nastiness of Gore Vidal, and you might come up with something like A Cook's Tour, a thrillingly alive, somewhat out of control, mad, swirling bacchanalia of a book. Bourdain's around-the-world party (with stops in Cambodia, Vietnam, Russia, and Japan, among other places) of eating, drinking and surely participating in lots of activities that didn't make it into the book, is rapturously gluttonous, unrepentantly hedonistic. No one (except maybe the great Ms. Fisher or Elizabeth David) writes about food like this — food as love, as passion, as life." Adrienne Miller, Esquire (read the entire Esquire review) Synopses & ReviewsPublisher Comments: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. Review:"What makes A Cook's Tour work is that Bourdain is an adventurous thinker who doesn't miss an opportunity to write his way out of any situation. He perfects a style that is both spare...and extravagant....It's a style that reflects his own persona, which is one part Hell's Kitchen braggart, one part self-belittling neurotic." Caryn B. Brooks, Willamette Week
Review:"Bourdain's enthusiasm is so intense that is practically explodes off the page....When he's writing about restaurants and food he love (or loves to hate), Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy." Sam Sifton, New York Times Book Review
Review:"...delightful....a lively read." Rick Nelson, Minneapolis Star Tribune
Review:"Bourdain understands, better than any chef need, that great meals are not about the food on the plate, or the service...but about the moment. It is a curious alchemy of location, emotion and incident." Jay Rayner, The Observer
Review:"[Bourdain]'s just a guy, out for a good time....[O]rder up...if you're looking for a camel ride and an amiable companion." Carolyn See, Washington Post
Review:"Brilliant. A chain-smoking, hard-drinking, cut-to-the-chase guy's guy, ready to try anything new and different." Minneapolis Star Tribune
Review:"[Bourdain] is a one-man army traveling the world on his stomach — and his droll wit." School Library Journal
Review:"Vintage Bourdain." Dallas Morning News
Review:"If you're looking for a camel ride and an amiable companion, you could do a lot worse." Minneapolis Star Tribune
Review:"None of your limp-wristed, pinch-mouthed, hoity-toity delicacies for this guy." Elle
Review:"Bourdain's mission is to show the cool, un-Martha side of the culinary world." Washington Post
Review:"Some fine food adventure reading.... Bourdain offers excellent insight into real food." Time magazine
Review:"Mighty engaging....[Bourdain's] snappy, full-bore writing style — whether being sarcastic, passionate, or descriptive — is good entertainment." San Francisco Chronicle
Synopsis: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.
About the AuthorAnthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook's Tour. He is the host of the popular television show No Reservations.
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Cooking and Food » Food Writing » Gastronomic Literature
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