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13 Local Warehouse Biography- Cooking

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

by

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones Cover

ISBN13: 9781596913608
ISBN10: 1596913606
Condition: Standard
All Product Details

 

Synopses & Reviews

Publisher Comments:

Bestselling chef and No Reservations host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction — and including new, never-before-published material — The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.

Review:

"In this typically bold effort, Bourdain (Kitchen Confidential), like the fine chef he is, pulls together an entertaining feast from the detritus of his years of cooking and traveling. Arranged around the basic tastes: salty, sweet, sour, bitter and umami (a Japanese term for a taste the defies description), this scattershot collection of anecdotes puts Bourdain's brave palate, notorious sense of adventure and fine writing on display. From the horrifying opening passages, where he joins an Arctic family in devouring a freshly slaughtered seal, to a final work of fiction, the text may disappoint those who've come to expect more honed kitchen insights from the chef. Surprisingly, though, the less substantive kitchen material Bourdain has to work from only showcases his talent for observation. This book isn't for the effete foodies Bourdain clearly despises (though they'd do well to read it). He criticizes celebrity chefs, using Rocco DiSpirito as a 'cautionary tale,' and commends restaurants that still serve stomach-turning if palate-pleasing dishes, such as New York's Pierre au Tunnel (now closed), which offered tête de veau, essentially 'calf's face, rolled up and tied with its tongue and thymus gland.' Fans of Bourdain's hunger for the edge will gleefully consume this never-boring book. Author tour. (May)" Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"The trouble is, the act is getting old. When chef Anthony Bourdain first wrote 'Kitchen Confidential' and 'A Cook's Tour,' his material fairly sizzled. He was a trouper in the trenches of the food world, sending us raw and fascinating communiques about life in some of New York's so-called finest restaurants, then wandering the globe in an aggressive but wistful search for the perfect meal. He managed... Washington Post Book Review (read the entire Washington Post review)

Review:

"Bourdain's enthusiasm is so intense that it practically explodes off the page...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." New York Times Book Review

Review:

"Lovers of adventurous culinary experiences will find much to whet their appetites here, and those who loathe the celebrity chef phenomena will find a friend in Bourdain." Library Journal

Review:

"Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois." New York magazine

Review:

"[Writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages." USA Today

Review:

"A vibrant discourse on satisfying hungers of every kind." Kirkus Reviews

Review:

"Bawdie, bolshy and bursting with energy." Daily Mail (UK)

Review:

"Fantastic: as lip-smackingly seductive as a bowl of fat chips and aioli." Daily Telegraph (UK)

Synopsis:

In the multiweek New York Times bestseller The Nasty Bits, bestselling chef and No Reservations host Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures.  Whether surviving a lethal hot pot in Chengdu, splurging on New York's priciest sushi, or singing the praises of Ecuadorian line cooks and Hell's Kitchen dives, Bourdain is as provocative, engaging, and opinionated as ever. The Nasty Bits is an irresistible tasting menu of food writing at its outrageous best--served up Bourdain style.

About the Author

Anthony Bourdain is the author of seven books including the bestselling Kitchen Confidential and A Cook's Tour. A thirty-year veteran of professional kitchens, he is the host of No Reservations on the Discovery Channel, and the executive chef at Les Halles in Manhattan. He lives in New York City.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

worldtravel04, July 24, 2007 (view all comments by worldtravel04)
Bourdain at his best...gritty, sarcastic, profane and one hundred percent in touch with the nasty bits of the restaurant and food industry.

This is a great book for those of you who want to read the real Bourdain, not the cleaned up for television version seen on his No Reservations show.
Was this comment helpful? | Yes | No
(15 of 27 readers found this comment helpful)

Product Details

ISBN:
9781596913608
Author:
Bourdain, Anthony
Publisher:
Bloomsbury Publishing PLC
Subject:
Essays
Subject:
History
Subject:
General Cooking
Subject:
Cooking and Food-General
Copyright:
Edition Description:
Trade Paper
Publication Date:
20070531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
304
Dimensions:
8.28 x 5.51 x 0.835 in

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Related Subjects


Biography » Cooking
Business » Management
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General
Travel » Travel Writing » General

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones Used Trade Paper
0 stars - 0 reviews
$7.95 In Stock
Product details 304 pages Bloomsbury USA - English 9781596913608 Reviews:
"Publishers Weekly Review" by , "In this typically bold effort, Bourdain (Kitchen Confidential), like the fine chef he is, pulls together an entertaining feast from the detritus of his years of cooking and traveling. Arranged around the basic tastes: salty, sweet, sour, bitter and umami (a Japanese term for a taste the defies description), this scattershot collection of anecdotes puts Bourdain's brave palate, notorious sense of adventure and fine writing on display. From the horrifying opening passages, where he joins an Arctic family in devouring a freshly slaughtered seal, to a final work of fiction, the text may disappoint those who've come to expect more honed kitchen insights from the chef. Surprisingly, though, the less substantive kitchen material Bourdain has to work from only showcases his talent for observation. This book isn't for the effete foodies Bourdain clearly despises (though they'd do well to read it). He criticizes celebrity chefs, using Rocco DiSpirito as a 'cautionary tale,' and commends restaurants that still serve stomach-turning if palate-pleasing dishes, such as New York's Pierre au Tunnel (now closed), which offered tête de veau, essentially 'calf's face, rolled up and tied with its tongue and thymus gland.' Fans of Bourdain's hunger for the edge will gleefully consume this never-boring book. Author tour. (May)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "Bourdain's enthusiasm is so intense that it practically explodes off the page...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."
"Review" by , "Lovers of adventurous culinary experiences will find much to whet their appetites here, and those who loathe the celebrity chef phenomena will find a friend in Bourdain."
"Review" by , "Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."
"Review" by , "[Writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages."
"Review" by , "A vibrant discourse on satisfying hungers of every kind."
"Review" by , "Bawdie, bolshy and bursting with energy."
"Review" by , "Fantastic: as lip-smackingly seductive as a bowl of fat chips and aioli."
"Synopsis" by ,
In the multiweek New York Times bestseller The Nasty Bits, bestselling chef and No Reservations host Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures.  Whether surviving a lethal hot pot in Chengdu, splurging on New York's priciest sushi, or singing the praises of Ecuadorian line cooks and Hell's Kitchen dives, Bourdain is as provocative, engaging, and opinionated as ever. The Nasty Bits is an irresistible tasting menu of food writing at its outrageous best--served up Bourdain style.
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