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 mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $4.29 shipping
+ $3.99 shipping
A Cook's Tour: Global Adventures in Extreme Cuisines Paperback – November 5, 2002
"Rebound" by Kwame Alexander
Don't miss best-selling author Kwame Alexander's "Rebound," a new companion novel to his Newbery Award-winner, "The Crossover," illustrated with striking graphic novel panels. Learn more
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Although he encounters several problems with dishes from around the world (the Mexican sautéed ant eggs and Scottish deep-fried haggis with curry sauce and deep fried egg stand out), the most stunning for my money are the things he eats in Asia, and especially Vietnam. I for one would not be able to eat the traditional Vietnamese breakfast of soft-boiled duck embryo complete with feathers, followed by a steaming bowl of "chao muk", a hearty soup made from ginger, sprouts, cilantro, shrimp, squid, chives, pork-blood cake, and croutons; later Tony enjoyed some braised bat ("imagine braised inner tube, sauced with engine coolant"). Even worse than that, though, is the concept of eating a still-beating cobra heart, after a very special snake disemboweling ceremony.
While Vietnam takes the proverbial cake, the book features other gastronomic nightmares from around the globe, with Japan coming in second in the contest for unusual and disturbing foodstuffs. The foodie tour of Japan started out benignly enough, with an appetizer of "amuse-gueule of hoshigaka goma-an" (dried persimmon and fried soy curd with sesame paste), but quickly progressed to things like "suppon-dofu" (a soft-shell turtle in egg pudding with green onion and turtle broth), and culminated in the classic and beloved Japanese delicacy, "natto", which Bourdain describes as "an unbelievably foul, rank, slimy, glutinous, and stringy goop of fermented soybeans". After the natto, Bourdain finished with a dish described as "mountain potato": of this he said, "I could only handle a single taste. To this day, I have no idea what it really was.... The small, dark, chewy nugget can only be described as tasting like salt-cured, sun-dried goat rectum".
Throughout the book, Bourdain maintains his wry, sarcastic sense of humor, possibly as a survival tool to get him through his next meal. He mocks a vegan potluck dinner as the "real heart of darkness", discusses fabled and exotic foods such as the unbelievably rank durian fruit, and always manages to do it while being respectful of local traditions and cultures very different from his existence in New York City. This is a great book for anyone interested in foods and cultures of the world, and I recommend it highly!
It's a pretty quick read, but also definitely engaging.
I was particularly impressed with his total love for the craft/art of food preparation and his total enjoyment of the products in their many guises of that craft/art. I must use these terms together because, as he so clearly shows in his book, preparing sheeps head soup in the back garden of a colleague in Mexico is one thing but eating the other-worldly creations of Thomas Keller at the French Laundry in the Napa valley is decidedly something else.
I took Bourdain at face value: when he said after entering a pub in Edinburgh, "I'm never leaving" or in Nha Trang, Vietnam after many good experiences says, "I love it here" or in Russia drinking vodka with black bread and sausage that it was "in many ways a perfect meal" you're left with a profound respect for a person who can love his surroundings and the food of those surroundings so much.
I was impressed with his obvious love for the people, the places and the culinary glue that held it all together: as food lovers we can appreciate these feelings but to find them duplicated and articulated so well by a professional chef makes for a very good and heartwarming read.
If you like food and travel you could not find a better book in which to indulge yourself.
Most recent customer reviews
One of the many literary achievements I have observed in the making.