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

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

ISBN13: 9781582344515
ISBN10: 1582344515
Condition: Standard
Dustjacket: Standard
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Staff Pick

Anthony strikes again in this witty commentary on food, travel, and why he writes mysteries. This is kind of a companion book to his TV series No Reservations, but it is more than that. The title says it all about what he's thinking and what wasn't shown on TV. The Nasty Bits is a must for any Anthony Bourdain fan. If you have only seen him on TV, get his book. You won't be sorry.
Recommended by Carla, Powells.com

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:

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

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 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:

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

Review:

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

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:

Bestselling chef and "No Reservations" host Anthony Bourdain has never been one to pull punches. In his latest work, he serves up a well-seasoned "hellbroth" of candid, often outrageous stories from his worldwide misadventures.

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.

Synopsis:

The good, the bad, and the ugly, served up Bourdain-style.

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.

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:

Shane Dunphy, May 17, 2006 (view all comments by Shane Dunphy)
I'm a big fan of Tony Bourdain. I think that, beyond being a great food writer, he's actually a hugely talented writer full-stop. He injects everything with a noirish, cynical, dark edge that brings even the most mundane scene to life. The world he inhabits is never dull, and his machine-gun prose drives you on to the next page at a breath-taking rate.
His books up to now (and I'll admit to not having read his fiction) have been a mix-and-match affair. 'Kitchen Confidential' is really his magnum opus, although he's beginning to write it off as a 'testosterone-fueled, machoistic memoir', which I feel cheapens it slightly. Was he exagerrating in places? I'm sure he was. Is it entertaining? Hell yeah!
'A Cook's Tour' is a collection of essays to accompany the series of the same name. Not as good as 'KC', but still brilliant in places. The introductory section in Vietnam is wonderful.
'The Nasty Bits' is a collection of journalism, and reflects that. Some sections are deep and others light and frivolous, as the demands of newspaper and magazine writing dictate. What strikes me most about the book is the level of self-loathing Tony seems to feel on such a regular basis since his new life and career have taken off. The essay 'The Dive' is probably the lowest ebb of this, with the author virtually attempting suicide. There are also hints that alcohol has become more of a comfort than maybe it should be, and I wonder what state the man's marriage is in these days.
But, besides all this shadow, there is much to enjoy. The book is a hoot, and I voraciously consumed it in two days whenever the time allowed. Anthony Bourdain is a great, great talent. I look forward to the next book.
Was this comment helpful? | Yes | No
(32 of 51 readers found this comment helpful)

Product Details

ISBN:
9781582344515
Subtitle:
Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Author:
Bourdain, Anthony
Author:
Whimsy, Breaulove Swells
Publisher:
Bloomsbury USA
Subject:
Cookery
Subject:
Essays
Subject:
Cooking and Food-General
Subject:
General Cooking
Copyright:
Edition Description:
Hardcover
Publication Date:
20070501
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Pages:
304
Dimensions:
6 1/8"x 9 1/4"

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Related Subjects

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 Hardcover
0 stars - 0 reviews
$7.95 In Stock
Product details 304 pages Bloomsbury Publishing PLC - English 9781582344515 Reviews:
"Staff Pick" by ,

Anthony strikes again in this witty commentary on food, travel, and why he writes mysteries. This is kind of a companion book to his TV series No Reservations, but it is more than that. The title says it all about what he's thinking and what wasn't shown on TV. The Nasty Bits is a must for any Anthony Bourdain fan. If you have only seen him on TV, get his book. You won't be sorry.

"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 , "A vibrant discourse on satisfying hungers of every kind."
"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 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 , "[Writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages."
"Review" by , "Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."
"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 , Bestselling chef and "No Reservations" host Anthony Bourdain has never been one to pull punches. In his latest work, he serves up a well-seasoned "hellbroth" of candid, often outrageous stories from his worldwide misadventures.
"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.
"Synopsis" by ,
The good, the bad, and the ugly, served up Bourdain-style.

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.

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