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Andrew Zimmern's Bizarre World of Food: Brains, Bugs, and Blood Sausageby Andrew Zimmern
Synopses & Reviews
The 2010 James Beard Award-winning Travel Channel food personality presents a kid-friendly introduction to some of the most bizarre cuisines he has sampled throughout the world, in a recipe-complemented series of adventures that also describes his experiences while visiting these exotic cultures.
About the Author
ANDREW ZIMMERN is a food writer, dining critic, and chef, and the co-creator, host, and consulting producer of the Travel Channel series Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre World. Zimmern is the founder and editor in chief of www.andrewzimmern.com, and he writes monthly for Delta's Sky magazine and Minneapolis St. Paul magazine. He lives in Minneapolis with his wife and son.
Table of Contents
Modern-day Vikings: puffin hunting in the land of fire and ice — The most dangerous game: how I almost lost my life tracking down Samoa's elusive giant fruit bat — Journey to the source: why the shortest distance from sea to plate makes for amazing meals — Muddy waters: Ugandan lungfishing can be messy — Having Huatulco: free diving for octopus — Death march: can a matador save Madrid's historic Tabernas? — Forgotten foods: juicy cheese worms are making a comeback! — Welcome to a Wazwan: the meal that nearly killed me — Mary's corner: the quest for the best laksa in Singapore — Simple foods: noodle houses of Guangzhou — Fish heaven: finding perfection in a Ginza basement — Nature's candy: the Achachairu — Pleasant surprises: a Gallimaufry — Some final thoughts.
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Children's » Activities » Cooking