- Listen to our Amazon.com interview with Anthony Bourdain.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
A Cook's Tour: Global Adventures in Extreme Cuisines Paperback – November 5, 2002
|New from||Used from|
See the Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.
Frequently Bought Together
Customers Who Bought This Item Also Bought
The idea of "perfect meal" in this context is to be taken to mean not necessarily the most upscale, chi-chi, three-star dining experience, but the ideal combination of food, atmosphere, and company. This would take in fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco (roasted sheep's testicle, as it happens); it would stretch to smoked fish and sauna in the frozen Russian countryside and the French Laundry in California's Napa Valley. It would mean exquisitely refined kaiseki rituals in Japan after yakitori with drunken salarymen. Deep-fried Mars Bars in Glasgow and Gordon Ramsay in London. The still-beating heart of a cobra in Saigon. Drink. Danger. Guns. All with a TV crew in tow for the accompanying series--22 episodes of video gold, we are assured, featuring many don't-try-this-at-home shots of the author in gastric distress or crawling into yet another storm drain at four in the morning.
You are unlikely to lay your hands on a more hectically, strenuously entertaining book for some time. Our hero eats and swashbuckles round the globe with perfect-pitch attitude and liberal use of judiciously placed profanities. Bourdain can write. His timing is great. He is very funny and is under no illusions whatsoever about himself or anyone else. But most of all, he is a chef who got himself out of his kitchen and found, all over the world, people who understand that eating well is the foundation of harmonious living. --Robin Davidson, Amazon.co.uk
From Publishers Weekly
Copyright 2002 Reed Business Information, Inc.
More About the Author
The "chef-at-large" at New York's famed Brasserie Les Halles, Bourdain is the author of the bestselling Kitchen Confidential: Adventures in the Culinary Underbelly, a candid, hysterical, and sometimes shocking portrait of life in restaurant kitchens that has been translated into more than 28 languages - as well as the travel journal, A Cook's Tour, 3 crime novels, a cookbook, a biography of Typhoid Mary, the bestselling graphic novel Get JIRO!, and others.
His work has appeared in The New Yorker, The New York Times, The Times of London, Bon Appetit, Gourmet and many other publications. He has shared his insights about team building and crisis management with the Harvard Business Review. He has been profiled by CBS Sunday Morning and Nightline, and has been a guest on The Late Show with David Letterman, Morning Joe, Late Night with Jimmy Fallon, The Daily Show, Charlie Rose, The Colbert Report, and Real Time with Bill Maher.
Bourdain joined the writing staff of HBO's Treme in 2011, contributing to the popular drama's restaurant storylines. He recently launched his own publishing line with Ecco, Anthony Bourdain Books, an imprint of HarperCollins. His first titles will be released in early 2013.
No Reservations, widely popular all over the world, has won two Emmy Awards, with several other nominations. 2013 will see the premiere of two new television shows hosted by Bourdain: The Taste, a cooking competition series for ABC with Nigella Lawson, and a travel docu-series for CNN.
Top Customer Reviews
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.Read more ›
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??
As I read the reviews here, I'm amazed by some of the negative comments. Bourdain's offensiveness, the "shock value" of the cuisine and the fact that there are no recipes in the books seem to be common points of issue. One reviewer even recommended the purchasing of Jamie Oliver's books because they have cooking information in them.
Bourdain likes to smoke, drink and use some occasional drugs. That is part of the adventure. I was laughing every time he recounted one of these stories. He's offensive, that's why he's funny and the writing is so entertaining. He also made an extraordinary number of friends in these countries (many are thanked in the notes at the end of the book) so he was hardly just trashing every foreigner he came across.
As to the "shock value", sure he ate Cobras heart and other gruesome items that clearly would "shock". But in most cases he did it because these items were regional delicacies/specialties e.g. beating cobra heart. By and large he discusses "normal" food and I found this balance extremely interesting. Tales of the seafood, soups and other dishes that he eats in Vietnam comprise the majority of those chapters, not the cobra. Get past the occasional shocking item.
I own all of Jamie Oliver's cookbooks and when I want to cook, I use those. When I want to have a bit of a laugh, Jamie Oliver's recipe for home made pasta isn't going to provide the entertainment I'm looking for. Bourdain will.
Kitchen Confidential and A Cook's Tour are obviously not designed to be recipe books.Read more ›
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.
Most Recent Customer Reviews
Bought this for my bf for his birthday last year. He loves it.Published 11 days ago by griffinshoney
This is definitely one of my favorite books. This book is basically a "behind the scenes" of No Reservations, but I think it was written at the same time that they shot the... Read morePublished 18 days ago by Sarah
You gotta love this book if you love Bourdain. Opens up the back, dark side of the dining industry and of his personal life. He deserves to be where he is now. What a rat race!Published 1 month ago by Amazon Customer
Bourdain rocks, always enjoyable if you don't mind his language, its essential to his character.Published 1 month ago by Warmbreath