Anthony Bourdain Pořadí knih (chronologicky)

The classic bestseller from the star of Parts Unknown and No Reservations: 25th Anniversary edition, with a new introduction by Irvine Welsh. BEFORE THERE WAS THE BEAR, THERE WAS BOURDAIN. 'Elizabeth David written by Quentin Tarantino' A.A. Gill 'Fantastic: as lip-smackingly seductive as a bowl of fat chips and pungent aioli' Daily Telegraph After twenty-five years of sex, drugs, bad behaviour and haute cuisine, chef and novelist Anthony Bourdain decided to tell all - and he meant all. From his first oyster in the Gironde as a child, to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny. Kitchen Confidential will make your mouth water and your belly ache with laughter and leave you wanting more. 'Compelling ... with its intriguing mix of clever writing and kitchen patois ... more horrifically gripping than a Stephen King novel' Sunday Times 'Extraordinary ... written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame' Observer

This collection showcases the extensive and diverse writings of Anthony Bourdain, capturing his unique voice and perspectives over his career. It includes essays, articles, and reflections that highlight his culinary adventures, cultural insights, and personal anecdotes. The compilation offers readers an intimate glimpse into Bourdain's life and thoughts, making it a must-have for fans and newcomers alike who wish to explore his impactful contributions to food and travel literature.

Featuring simple and accessible recipes, this cookbook allows readers to enjoy healthier versions of their favorite fried foods using an air fryer. It emphasizes convenience and ease, making it suitable for everyday cooking. Perfect for those looking to indulge without the guilt, the collection caters to various tastes and dietary preferences.

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to the stunning desert solitude of Oman's Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places - in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid. Supplementing Bourdain's words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Chris; a guide to Chicago's best cheap eats by legendary music producer Steve Albini, and more

The New York Times Bestseller The brilliant intellect and candor of Anthony Bourdain is on full display in this collection of interviews from throughout his remarkable career, with an introduction from The New Yorker's Helen Rosner. Anthony Bourdain always downplayed his skills as a chef (many disagreed). But despite his modesty, one thing even he agreed with was that he was a born raconteur—as he makes clear in this collection of sparkling conversations. His wit, passion, and deep intelligence shine through all manner of discussion here, from heart-to-hearts with bloggers, to on-stage talks before massive crowds, to intense interviews with major television programs. Without fail, Bourdain is always blisteringly honest—such as when he talks about his battles with addiction, or when detailing his thoughts on restaurant critics. He regularly dispenses arresting insight about how what’s on your plate reveals much of history and politics. And perhaps best of all, the heartfelt empathy he developed travelling the world for his TV shows is always in the fore, as these talks make the “Hemingway of gastronomy,” as chef Marco Pierre White called him, live again.

"On a dark, haunted night, a Russian Oligarch dares a circle of international chefs to play the samurai game of 100 Candles--where each storyteller tells a terrifying tale of ghosts, demons and unspeakable beings--and prays to survive the challenge. Inspired by the Japanese Edo period game of Hyakumonogatari Kaidankai, Hungry Ghosts reimagines the classic stories of yokai, yorei, and obake, all tainted with the common thread of food."--

From the bestselling author of Kitchen Confidential comes another sensational thriller

A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain "It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction "Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks. Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs. Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book. You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!

Born the heir to a Yakuza crime family, Jiro never longed to travel the criminal path, but instead chose to secretly study the rich culinary history of his homeland. Over time, his ability to keep his artistic and criminal worlds separate becomes too great, triggering a great personal loss. This book examines what made him the chef he has become.

Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook ..

Welcome to Big Gay Ice Cream’s debut cookbook, a yearbook of ice cream accomplishments—all the recipes you need to create delicious frozen treats. • New to making ice cream at home? Never fear—freshman year starts off simple with store-bought toppings and shopping lists for the home ice cream parlor. • Sophomore year kicks it up a notch with tasty sauces and crunchy toppings. • Junior year puts your new skills to work with shakes, floats, and sundaes inspired by some of Big Gay Ice Cream’s top-selling treats, including, of course, the Salty Pimp. • In Senior year, get serious with outrageously delicious sorbets and ice cream recipes. Along the way, you can enjoy Bryan and Doug’s stranger-than-fiction stories, cheeky humor, vibrant photography and illustrations, and plenty of culinary and celebrity cameos (including an introduction by Headmaster Anthony Bourdain).

Inspired by David Simon's award-winning HBO series Treme , this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef Janette Desautel's own Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup to the city's finest Sazerac, New Orleans' cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, "seasoned with delicious nostalgia." As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city's heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the 6 million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world's greatest cities.

In a not-too-distant future of food obsessed LA, where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurant, Jiro, a renegade and ruthless sushi chef, arrives in town with strong ideas of his own.

Tommy Pagano a une passion : la grande cuisine. En attendant de réaliser son rêve de diriger une grande table à New York, il est sous-chef au « Liner », un restaurant de poissons. Mais Tommy a aussi un gros problème : sa famille, et surtout son oncle obèse, Sally-la-Moumoute, qui a une conception bien à lui des liens familiaux - comme de la gastronomie d’ailleurs... Entre le parrain local un peu envahissant, le FBI qui cherche un moyen de coincer Sally et ses comparses, un chef névrosé et héroïnomane, et un patron ancien dentiste qui se pique de cuisine, Tommy a bien du mal à s’y retrouver dans ses recettes !

Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.

Chinese edition of Waiter Rant: Thanks for the Tip - Confessions of a Cynical Waiter. The would-be priest turned waiter is given us diners the real picture of what goes on behind the dining room and how customers are treated by the wait staff - without the customer's knowledge, of course. The book, original a blog, is funny, zany, and with the best tips every diner should heed. In Traditional Chinese. Distributed by Tsai Fong Books, Inc.

Melanie Dunea convinces 50 of the world's most famous chefs to reveal their last supper fantasies, asking them who would prepare it, where it would take place, who would be invited, whether there would be music, and, most importantly, what the dishes would be.

The best-selling author of Kitchen Confidential and A Cook's Tour shares a candid and outrageous collection of his worldwide culinary misadventures, from scrounging for eel in backstreet Hanoi, to quarreling with raw-food activist Woody Harrelson, to revealing the less than glamorous aspects of making television. Reprint.

Slavný kuchař a spisovatel procestoval celý svět a přitom pátral po znamenitém jídle a zažíval dobrodružství. Výsledkem jeho několikaletého kulinářského putování je cestopisný televizní seriál nazvaný No Reservations i tento ilustrovaný deník s více než čtyřmi sty fotografií cizokrajných i docela všedních koutů naší planety, doplněných zasvěceným komentářem. Bourdain je za všech okolností zábavný společník - bez ohledu na to, jestli lenoší na plážích Tahiti, projídá si cestu Singapurem nebo zakouší životu nebezpečnou masáž v Samarkandu. Chceme zrovna vědět, kde mají nejlepší pečené selátko? Jak najít v Džajpúru ten správný bar? Který stát ve Střední Asii je radno vyškrtnout z jídelníčku? Odpověď najdeme v knize. Svým věrným příznivcům nabízí Bourdain neodolatelnou příležitost ke společnému listování atlasem a nadšeným cestovatelům vtipného a nepřikrášleného průvodce po mnoha zemích.

Autor několika bestselerů (u nás dosud vyšlo: Šéfkuchař na cestách a Důvěrnosti z kuchyně) a moderátor televizního cestopisného seriálu No Reservations Anthony Bourdain nikdy nikoho nešetřil. V Nevábných chuťovkách servíruje čtenáři důmyslně okořeněný ďábelský výtažek z nepřikrášlených a výstředních příhod, jež zažil během svého dobrodružného putování po světě. Jeho vyprávění jako vždy především pobaví, nehledě na to, zda se pídí po úhořích v postranních uličkách Hanoje, odhaluje méně atraktivní stránku natáčení pro televizi anebo svolává hromy blesky na hlavu vyznavače syrové stravy, Woodyho Harrelsona. Nevábné chuťovky, tvořené Bourdainovými nejzdařilejšími nebeletristickými příspěvky i zcela neznámými, dosud nepublikovanými články, jsou neomaleným, vtipným, drsným a láskyplně připraveným ragú, jež zachutná jak jeho nadšeným příznivcům, tak nezasvěceným jedlíkům.

Intended for the fans of Anthony Bourdain, this is a collection of his journalism. Containing stories from his worldwide misadventures, it talks about scrounging for eel in the backstreets of Hanoi, the unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, and confessing to lobster-killing guilt.

In 1906, at a prosperous Long Island summer home, a family falls ill and typhoid is diagnosed. When Dr George Soper is called in to find the source of the contagion, he notices that the household cook has gone missing. She is Mary Mallon, the woman who would become known as Typhoid Mary. Soper, sanitary engineer turned sleuth, sees Mary as his Moriarty. He finds there has been an outbreak of typhoid fever in every household she has worked in over the past decade. Mary is a 'carrier', a seemingly healthy individual who passes on her dangerous germs, sometimes with fatal consequences. Now Soper must hunt the cook down before she can infect more unsuspecting victims. A poor Irish immigrant, Mary refuses to believe that she can harbour typhoid in her strong and healthy body, and she doesn't intend to go quietly. In this fascinating true story Bourdain, in an homage from one cook to another, follows Mary through the kitchens of New York, putting a human face to a desperate and unintentional murderer, and examines a time, and a life, with his inimitable style.

Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start.Before stunning the world with his bestselling Kitchen Confidential , Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook , a cookbook like no candid, funny, audacious, full of his signature charm and bravado.Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

Kitchen Confidential: Adventures in the Culinary Underbelly After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny. A Cook's Tour: In Search of the Perfect Meal Bourdain sets off to eat his way around the world. But this was never going to be a conventional culinary tour. He heads to Saigon where he eats the still-beating heart of a live cobra, and travels into Khmer Rouge territory to find the rumoured Wild West of Cambodia. He also dines with gangsters in Russia, finds a medieval pig slaughter and feast in Portugal, and returns to the fishing village where he first ate oysters as a child. Written with his inimitable machismo and humour, this is an adventure story sure to give you indigestion.

Bobby Gold, ein Nachtclub-Türsteher und Knochenbrecher in New York, ist ein herzensguter Mensch, der sein Leben ändern möchte. Ähnlich geht es Nikki, der Köchin des Clubs. Als sie sich ineinander verlieben, geraten sie jedoch in ernsthafte Schwierigkeiten.

Auf der westindischen Insel St. Martin hat sich der ehemalige Killer Henri Denard zur Ruhe gesetzt und frönt der Dolce Vita, bis er Donnie Wicks als Nachbarn bekommt - ein peinliches Wiedersehen, sollte Donnie doch eigentlich letztes Jahr von dem Killer ins Jenseits befördert werden.

Nine slices from the life of Bobby Gold; by night, the security chief of a nightclub, by day, a bone-breaker and enforcer for Eddie Fish - his best friend. He's a man who takes to his work with a craftsman's ethic, but his pride is starting to fail him.

Jediné, co Anthony Bourdain zbožňuje stejně jako vaření, je cestování. Jeho druhá kniha přeložená do češtiny - Šéfkuchař na cestách představuje dokonalé spojení obou vášní. A jelikož není pouze šéfkuchař, ale také dobrodruh, vydává se hledat kulinářský svatý grál. Ve snaze objevit dokonalé jídlo objíždí svět křížem krážem a přitom ochutnává místní pokrmy - znamenité i ty poněkud bizarní. Při svém putování zavítá na všechny světadíly. Bourdain na svých cestách znovu a znovu objevuje význam společenství a sounáležitosti, ale především schopnost jídla svést lidi dohromady.

Henry and his wife, Frances, have gone bamboo - living an idyllic, tequila-drenched life as two of the Caribbean's most charming ex-pats (and professional assassins). But when Donnie, a powerful capo with a heart of gold (and a colostomy bag), is relocated to the island under the Federal Witness Protection Program, the scene is set for a mix of low life and high comedy. Despite the fact that Henry once tried to kill Donnie on a ski slop, the two join forces against Jimmy "Pazz" Calabrese, the transvestite mob boss who paid Henry to do the fatal job.

Po pětadvceti letech "sexu, drog, zlotřilého chování a vysoké kulinářské školy" se šéfkuchař a spisovatel Anthony Bourdain rozhodl vylít si srdce. Bourdainovi příběhy z kuchyně jsou stejně upřímné jako nepředvídatelné, jak šokující, tak zábavné.

Kost v krku je napínavý mafiánský román, propečený jak nejlepší steak a říznutý pořádnou porcí zábavných postav a suchým humorem. Aby ne, vždyť se jedná od debut ďábelského šéfkuchaře Anthonyho Bourdaina. Děj zasadil do restaurace na Manhattanu, v níž se někdo rozhodl provést vraždu. Šéfkuchař Tommy Pagano musí zapomenout na všechno, co se naučil v kuchařské škole, a začít jednat.