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No Reservations: Around the World on an Empty Stomach Hardcover – October 30, 2007
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“Bourdain is one of the country's best food writers…His opinions are as strong as his language, and his tastes as infectious as his joy.” ―New York Times Book Review
“In addition to being an authority on kitchen scandals, Bourdain is now an expert eater, top-notch journalist, storied cultural ambassador and professional airline passenger. He's the rebel outsider with insider access.” ―Playboy
“[Bourdain writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.” ―New York magazine
“ Zany antics aside, No Reservations amply reflects Bourdain's search for the heart and soul of humanity--and, of course, the ultimate roast pig.” ―BookPage
“More than leftovers of his show (now in its fourth season), this is a fresh, satisfying meal...with lavish new photos and commentary.” ―Booklist
“delivers another entertaining look at the best and worst places around the world in which to eat... Bourdain also provides many of his always incisive and entertaining observations” ―Publisher's Weekly
About the Author
Anthony Bourdain is the author of eight books, including the bestselling Kitchen Confidential, A Cook's Tour, Les Halles Cookbook, and The Nasty Bits. A thirty-year veteran of professional kitchens, he is the host of No Reservations on the Travel Channel (beginning its fourth season in August 2007), and the executive chef at Les Halles in Manhattan. He lives in New York City.
Top Customer Reviews
All in all, a worthwhile addition for fans of No Reservations, but if you're mainly a fan of his written works, then you may want to give this one a miss.
No Reservations: Around the World on an Empty Stomach, is his latest accounting of the strange and wonderful in the world around us. At first I thought it was going to be just another version of his splendid series of the same name on the Travel Channel. Happily, I was going to be surprised.
This time, we are treated to an opulently illustrated and photographed look at Bourdain as he wends his way through five continents and many countries. Some of the places he went to would prove to surprise him, and full of colour and vibrancy, others were the last stop before hell, and one in particular would shake him up. Each place is accompanied by a short essay and captioned pictures, and while he doesn't mention everywhere he's been in the series so far, what he does include has a point to it.
In addition to these travelouges, the reader gets to meet the hardworking and at times, suffering crew, that is with Bourdain on his crazed travels. Too, there are insights as to what is going on behind the scenes -- as when the episode is going rotten and there's nothing to stop it. Such as Iceland and Sweden, which are, bluntly, boring as hell and not much to do there besides get blasted out of one's skull. Or Namibia, one of the most awful places on Earth.Read more ›
However, this isn't A Cook's Tour, where the author's impressions of the food and the country are foremost. Here, it's several pages of pictures of food and scenery, Iceland for example, and maybe half a page noting that Iceland can be a dull place. Think National Geographic with more pictures, fewer words and less insight.
(Note to author - We get it aleady, you don't like Rachel Ray. Geez.)
What you have in the narrative is classic Bourdain - funny, profane, thoughtful and resilient. The pictures evoke some of the emotions of the TV series. The sweat-lodge "massage" scene from Uzbekistan is hilarious, (even if it was not so for Bourdain.) The stint in Iceland was a hoot. The moodiness of Borneo evoked. Bourdain is an ectomorphic pencil-necked geek but he can flat-out write as well as he can cook.
Still, he cannot resist taking tweaking snide shots at other TV food celebs like Rachel Ray, Bobby Flay, Ina Garten, etc.
Dude - get over it! They are successes too, without the nicotine Jones or the heroin habit history. Yes, yes Tony, we know you're hipper than thou, we just don't need it shoved in our face - or in the faces of other Food Channel chefs again and again and ....Other TV chefs are as popular and well-known (or more so) than you but I don't see them throwing darts your way, not that they couldn't. What have they done to you? Did one of their production crew kick sand in your face at the beach? Hide your man-purse? What? What?? (Why be catty toward those folks when you have fish-in-the-barrel targets like, say, Rocco DeSpirito?)
I also think I'll pass on any notion to serve up Namibian warthog for my next barbeque idea... at least not before stocking up on a medicine chest full of antibiotics.
Withal, though, I urge you to savor the show for its delicious insights and - if it's to your taste - reserve your own copy of "No Reservations."
Most Recent Customer Reviews
Great book! Quality it came in was
Poor. Three ripped pages
It was not what I expected. There's more photos and comments about the people and the places instead of the food.Published 22 months ago by Guillermo Caballero