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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones Perfect Paperback – May 1, 2007
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Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.
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
Many of the pieces are an update to the subjects Tony covers in his best known book, the memoir, `Kitchen Confidential', plus commentaries on his adventures while doing various TV shows and personal appearances since he hung up his toque as executive chef of Les Halles in New York City a few years ago. I am happy to say that while I was never very impressed by the few Bourdain pieces I read in `Gourmet', almost all of these pieces have something interesting to say to the lover of culinary gossip.
Bourdain is almost unique among the current crop of culinary celebrities. I have often seen it written that he is a better writer than he was a chef. In my reading, I think this is quite true, since I find his pieces as engaging as the very spicy memoir from Gael Greene and `almost' as literate as the writing of the great M. F. K. Fisher. His one cookbook of recipes from Les Halles is worth reading more for the way Bourdain writes about his very simple recipes than for the recipes themselves.
Bourdain's primary interest is as an iconoclast and as a guide to the dirty underbelly of the culinary world.Read more ›
In Nasty Bits he travels the world in search of intense and intimate food adventures. He eats seal with an Inuit family, and his description is alive to the newness and immediacy of the experience. But these world travels do not, by any means, lead to an embrace of 'fusion' cuisine with all of its forced assimilations and jarring collisions. He is a food realist: he operates within the larger economy, as nearly all of us do, but with a real regard for the basic dishes that evolved out of specific places before refrigeration and multinationals. Without indulging in specious pseudo-intellectual arguments, pro or con, as so many food writers-cum-cultural critics do, he references appetite and taste. These are certainly the first and second reasons we eat.
What he disparages so eloquently are all the OTHER reasons we eat: to impress, to be seen, to scratch the itch of dilettantism, to celebrate our wealth, etc.Read more ›
I have always been interested in food, cooking and especially restaurants. My mom worked in, and owned a few, as I grew up. All of the jobs of my youth were in them. Her strongest desire was for me not to make a career in one. I followed her wishes and have had a successful non-restaurant career, but a part of me will always dream of what could have been. As clichéd as it sounds, the happiest and most exciting times of my life were spent in restaurants. Anthony Bourdain's books really heighten the nostalgia for my crazy, wild restaurant youth. You can't go home again, but you can reminisce about the bad old days, and smile.
I read a lot of the "chef type" books, and as the respectable 40 something lady that I am, I can put on the James Taylor, pour a great glass of Cab and thoroughly enjoy them. With Mr. Bourdain I can get out the Patron and crank up the NY Dolls. He steps to the end of the cliff, thinks better of it, and then jumps anyways. I like jumping with him.
Most Recent Customer Reviews
I love Anthony Bourdain's raw evocative narrative and his brutal honest opinions of the restaurant industry.Published 22 days ago by Amazon Customer
Bourdain's books are always a quick read for me, just because I can't seem to put them down. As a female in the restaurant industry, I find Bourdain's books oddly relatable. Read morePublished 2 months ago by Holly M.
With profanity aside, AB has a way with words and the description of some of his fantastic meals leaves the mouth watering and wanting to lick the very pages his words are written... Read morePublished 3 months ago by Cecil T. Demonbrun