Each entry in this posthumous collection of Bourdain’s reflections on world travel contains practical advice like how to get around and where to stay, but it’s his descriptions of local cuisine that will transport you. Bourdain’s reverence for good food, his sharp/disarming/uncouth delivery, and his knack for distilling flavors into words will make you feel as though you’re seated at the same table, savoring the same meal. I’ll be rationing this book over the coming months, as I exhaust my local takeout options and daydream about post-pandemic globe-trotting. Recommended By Tove H., Powells.com
Synopses & Reviews
A guide to some of the world's most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain
Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania's utter beauty and the stunning desert solitude of Oman's Empty Quarter — and many places beyond.
In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places — in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid, World Travel provides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable.
Supplementing Bourdain's words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Christopher; a guide to Chicago's best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes illustrations by Wesley Allsbrook.
For veteran travelers, armchair enthusiasts, and those in between, World Travel offers a chance to experience the world like Anthony Bourdain.
"Charming....Irresistible....An exhilarating and worthwhile choice for those planning an actual trip and for stay-at-home travelers." Library Journal (Starred Review)
“This gloriously messy miscellany of off-kilter observations and lightning-in-a-bottle insights will make one want to read, eat, and experience the world the way Bourdain did. Bourdain's fans will devour this.” Publishers Weekly
“An exhilarating whirlwind tour....Anyone who loved and misses Bourdain will want this book.” Kirkus Reviews
"Bourdain's final book gives readers insider knowledge of his favorite global locales....Fans of 'Parts Unknown' will want to add this to their spring reading lists." CNN
"This collection of city-by-city tips and restaurant suggestions uses Anthony Bourdain's own words alongside Laurie Woolever's, making this a one-of-a-kind book honoring a one-of-a-kind soul." Good Morning America
“An enduring embodiment of Anthony Bourdain's love for the whole world and a reminder of how to stack our priorities the next time we're able to follow in his footsteps." The New York Times
"It's the World According to Tony — a browsable compendium of his matchless commentary on worthy destinations in 43 countries." People
"[F]eels like an adventure, a delightful surprise as you turn the page from Vienna (Austria) to Bhutan." Bloomberg News
About the Author
Anthony Bourdain was the author of the novels Bone in the Throat and Gone Bamboo, the memoir A Cook's Tour, and the New York Times bestsellers Kitchen Confidential, Medium Raw, and Appetites. His work appeared in the New York Times and The New Yorker. He was the host of the popular television shows No Reservations and Parts Unknown. Bourdain died in June 2018.
Laurie Woolever is a writer and editor, and spent nearly a decade assisting Anthony Bourdain, with whom she coauthored the cookbook Appetites in 2016. She's written about food and travel for the New York Times, GQ, Food & Wine, Lucky Peach, Saveur, Dissent, Roads & Kingdoms, and others, and has worked as an editor at Art Culinaire and Wine Spectator.