Synopses & Reviews
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.
"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.)
"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
"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
"Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois." New York magazine
"[Writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages." USA Today
"A vibrant discourse on satisfying hungers of every kind." Kirkus Reviews
"Bawdie, bolshy and bursting with energy." Daily Mail (UK)
"Fantastic: as lip-smackingly seductive as a bowl of fat chips and aioli." Daily Telegraph (UK)
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.