A Cook's Tour: Global Adventures in Extreme Cuisines

by Anthony Bourdain

Book Overview

From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest cuilnary adventures"Bourdain shows himself to be one of... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0060012781
• Release Date: November 2002
• Publisher: Ecco
• Length: 288 Pages
• Weight: 0.55 lbs.
• Dimensions: 8.0" x 0.7" x 5.3"

Customer Reviews

An enjoyable read

I preferred this book to Kitchen Confidential. Bourdain's writing style is much to my liking. He writes from the heart, and it shows. He doesn't shy away from sharing the highest highs and lowest lows of life. Paints a vivid and unflinching portrait of wherever he travels. Highly recommend this one

Companion to Food Network Show. All The Good Stuff

The colossal irony of the Food Network series on which this book is based is the heart felt statements in the author's previous book `Kitchen Confidential' that he will never get his own Food Network series. He goes on in that book to say some rather unflattering things about Emeril Lagasse that seem to be a guarantee that his prediction will come true.Well, Anthony Bourdain got his own Food Network show, and it is, to my lights, the most enjoyable travelogue style show they have ever done. I will warrant the prediction that it will also be the most enjoyable travelogue show they will ever do. I think the original 16 to 18 episodes are even better than the `second season' episodes he did which were not in this book. In the follow-up episodes, Bourdain (or his handlers) tend to start parodying themselves and make more coy, self-referential statements such as the cute business when Tony is in New Orleans and he gets slugged by matronly women for dissing their favorite son, Emeril.In case you are not familiar with the Bourdain persona, I can quote a local paper's comparison to Emeril as the Food Network's star student, Alton Brown as the class nerd, and Tony Bourdain as the perennial juvenile delinquent. That is not to say Bourdain's view of things is juvenile. It is, in fact, as insightful as any other culinary commentary. The difference between Bourdain and other culinary travelers is that Bourdain is telling us about things from the inside, from the point of view of palate, tongue, nose, ears, and tummy. He is also talking from the inside in that he has been a working cook and chef for his whole life, who has seen just about everything the other culinary journalists have seen and more, including a stint at a childhood in France. The sardonic twist which gives Bourdain's reporting an outlaw flavor just adds to the entertainment value.One of the more successful realizations of this book is the author's interpretation of `Extreme Cuisines' in the subtitle. This includes all the expected venues such as a boatride up the Southeast Asian River to Cambodia, with more than a few references to `Apocalypse Now' and trips to Spain, Morocco, Russia, Mexico, Japan, and Scotland. How can you expect an exotic foods show not include haggis. But Bourdain also includes the very tame and very safe venue in Napa Valley called the French Laundry. While this site may be free of iguana meat or eels or lamb testicles, it is not safe for Bourdain's psyche and self-respect. This is the home ground of Thomas Keller, arguably the most distinguished chef in the country.To insulate himself from facing the Olympian cuisine of Keller alone, and to insure that he gets his invite for himself and his camera crew, Bourdain sits down to the meal with three very well-connected colleagues. These three musketeers are Scott Byron, the chef at the New York City restaurant Veritas, Michael Ruhlman, a journalist / chef and co-author of Keller's cookbook, and Eric Rippert, one of the most h

Not just great food writing, but great writing

One of the things that sets Tony Bourdain apart from the (other?) celeb chefs on the food-themed cable networks is that he's about the only one who will come right out and tell us when something doesn't taste good. All the others grin and rave about whatever gets placed in front of them. But Tony isn't afraid to tell us, "that's the most disgusting thing I've eaten in my entire life." That's why we love him.Of course, unlike most of the TV chefs, Tony puts himself in positions where he has to eat disgusting things. That's the basic theme of this book, and he carries it off really well. Well beyond the "don't eat fish on Mondays" and "watch out for the hollandaise" revelations of "Kitchen Confidential," "A Cook's Tour" isn't just a good book-about-food, it's a very good book in its own right. Tony might not value (or appreciate) the comparison to P.J. O'Rourke's "Holidays in Hell," but as writers who can take awful places and experiences and make them downright funny to read about, these two have a lot in common.I noted in my review of "Kitchen Confidential" that Tony's life was probably a lot more fun to read about than to have lived through (he might not agree with that), and that goes double for this title. Some of what Tony describes here is a little -- or more than a little -- squirm-inducing, while his travelogue of the road to Pailin was downright harrowing. Sensitive readers (as Miss Manners might say) should be aware that there are at least two graphic descriptions of the death of an animal intended for the cookpot -- though as he notes in his excellent section on his dinner with a bunch of vegans, not all killing is "murder," and vegetarianism is a luxury of rich societies. People on the edge of survival literally can't afford to pass on the chicken strutting around their yard in order to await the arrival of expensive and out-of-season veggies.Some critics have accused Tony of hypocrisy (or selling out) for having a TV show on the Food Network tied into this book when in the past he's said some fairly nasty things about celebrity TV chefs. But the filming of the TV program actually plays an interesting role in his book -- with Tony somewhat undermining his own program by revealing how often what's shown on screen differs substantially from his actual experience in a given location.The chapter on "The Road to Pailin" -- a section in which food itself barely plays a role -- especially reveals Tony's chops as a writer. But other chapters, especially those on Southeast Asia, are quite well done too. I really enjoyed reading this, and if Tony chooses to put himself in harm's way again, you can be sure I'll be there to read about it.

An Engaging Read

Anthony Bourdain has fallen pray to the same trap as Bobbie Flay and Emeril Lagasse (as he will remind readers of the book throughout in small segments describing the pains he went through to help the TV series), but at least he is honest about it.The premise of this book, and the TV series that it is a companion to, is for Bourdain to travel around the world looking for the perfect meal. His travels take him throughout asia, into Europe, Africa and even parts of the US, as he looks for culinary delight. He describes with admirable detail the food, people, and culture of the places he visits, often with vary favorable comparisons to our own culinary culture. He regrets the US' "refridgerator culture" and how we have lost track of where our food comes from. Mixed in with the food talk is some other random rantings and ravings, as can be expected from him. The paragraphs on Henry Kissinger, and the comparison of Cambodia to Vietnam are probably the most off topic in the book, but you can tell that he wrote them which a lot of personal feeling. Bourdain is a pretty engaging fellow, and his writing, while not some stellar example of perfect prose, has a very personable feel to it that makes the book quite the pleasant read. What comes out more in the book than the TV series, was that this was his plan to exploit his fame from "Kitchen Confidential". He knows full well that he has become that which he has professed to despise, but his open and honest acknowledgement of it deserves some respect. It's hard to fault the guy for taking this opportunity when he could, for it's plain that he truly enjoyed touring the world, and most of the food that he found.

Wish I read slower.....

or Mr. Bourdain would write faster. Bourdain is not afraid to try anything in the way of victuals; sometimes it's as gross to read about what he's eating as it may have been for him to consume some of these items. And his writing is extremely vivid; I've been to some of the places mentioned in this book and he's captured many details.I've read some recent criticism of Bourdain, but I've enjoyed all of his books. He doesn't pretend to be anyone other than who he is, glorying in all of his faults, addictions (past and present), and making this reader guffaw out loud on many occasions.So when is the TV show scheduled on The Food Network??