After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before ...
Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller.
In the vein of Prizzi's Honor, Bone in the Throat is a thrilling Mafia caper laced with entertaining characters and wry humor. This first novel is a must-have for fans of Anthony Bourdain's nonfiction.
A new, deluxe edition of Kitchen Confidential to celebrate the life of Anthony Bourdain. The book will feature a brand new introduction, a Q&A with Ecco publisher and Bourdain’s long-time editor Daniel Halpern.
From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential, this wonderful book sees Bourdain travelling the world discovering exotic foods.
This is best exemplified by his encounter with Chef Bernard, a terrorizing French chef who ran the Escoffier Room, a famed restaurant on the grounds of the CIA.
La specie più pericolosa tra i proprietari , tuttavia – una vera minaccia per se stessi e per gli altri – è quella che si mette in affari per passione . Passione per le canzoni di George Gershwin ( desideravano da sempre un posto dove ...
Bestselling chef and Parts Unknown 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.
Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.
Be inspired by these Anthony Bourdain quotes; this book is a niche classic which will have you coming back to enjoy time and time again.