About this title: Bestselling chef and host of "No Reservations" has never been one to pull punches. In his latest work, he serves up a well-seasoned "hellbroth" of candid, often outrageous stories from his worldwide misadventures.
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Description: Published by N/A in 2005. Paperback. Condition: Very Good. May show some slight signs of wear. Shipped from UK. Delivery is usually 2-3 working days from order by Royal Mail, International Delivery is by Airmail. read more
Description: Good. Purchasing this DVD supports the North Central Regional Library. Thriftbooks and NCRL have partnered to help raise additional funds for the library system. Library ID found on DVD and case. Ex-Library book-will contain library markings. Light shelf wear and minimal interior marks. Millions of satisfied customers and climbing. Thriftbooks is the name you can trust, guaranteed. Spend Less. Read More. read more
Description: Good. Book is in good reading condition. Cover has wear at edges and corners. Spine has wear at edges. Dust jacket has some wear. read more
Binding: Hardcover
Publisher: distrib. by Holtzbrinck Publishers, Bloomsbury Publishing, NY
Date Published: 2006
ISBN-13:9781582344515ISBN:1582344515
Description: 1st U.S. ed. 8vo, hardcover. Vg condition in near fine dj. Shallow glue-repaired tear/abrasion to edge of front endpaper w/ crease to corner of opening pgs, interior bright, crisp & clean, unread; dj very slightly corner-rubbed. xii, 288 p. read more
"An entertaining read, although I feel like I've learned less about food than I'd hoped, and more about Anthony Bourdain. There have been a few laugh out loud points, and his descriptions of his travels are, in my opinion, the best essays. Quite a few of the names he refers to are of other chefs that I've never heard of, and so have lose some meaning for me in the context of the story. Overall, entertaining and a fun read."
"I've thought so before and this book confirmed it for me - Bourdain should stick to writing. I enjoy reading about his adventures a lot more than I enjoy seeing them on TV. Sometimes, when seeing him on the screen, I find myself annoyed by his demeanor. Everything is still there in the book, but in writing it's polished down a little bit and, personally for me, more enjoyable.
There are two small things I'd like to mention. First, I liked the humorous commentary at the end of the book which gave quite a bit of insight to the background of each essay. Second, I'd have to give the lowest marks to the fiction part of the book. While it was fun to read, it lacked something and it didn't work for me. I had had some expectations, given that Bourdain had written fiction before (although to this day I haven't read any of this), but I'm sorry to say that it let me down.
All in all, Nasty Bits is a fun way to spend time and learn about the mechanisms of food television and local cuisines. But it doesn't beat Kitchen Nightmares for me."
"So this book has been on my "to read" list for quite some time. In fact, I'm on a waiting list (no longer) at the library to get my grubby little paws on this. I really enjoyed the author's, (Anthony Bourdain), show on the food network. He travelled all around the world to taste local delicaticies (that is totally spelled wrong, but I'm too lazy to look it up), whatever they may be. An episode I specifically remember is where he ate the still beating heart of a python. It was awesome. Anyways, aside from being exceptionally brave at eating, Chef Bourdain is also an author, and I've been eyeing this book up for a while now, and imagine my glee when I saw it on the table at my local used book store.
While on my cruise I talked to EVERYONE about this book. I orginally thought The Nasty Bits would focus more on Bourdain's travels, more of an autobiography if you will. Instead it contained a collection of works that Bourdain has written for various publications. It focuses on all aspects of Bourdain's career, hilighting the less than glamorous life in kitchens in New York, as well as some of the experiences Bourdain himself has had. This book covers so much of the food industry with snippets of great insight and info.
I originally planned to use this book as a "biography" on my to read list, but I now feel confident that I can classify it under industry. (Specifically the restuarant industry.) Bourdain has a no nonsense writing style; he isn't afraid to tell things as they really are and he seems to lack the snobbery some of the high end chef's usually bring with them. I thoroughly enjoyed this book- and plan on passing it around to my regular book crew.... even the HUSBAND expressed interest in reading it after reading a chapter (which talks about Per Se, a high end sushi restaurant in NYC that is essentially impossible to get a reservation too). Anyone who enjoys the food network, or anyone who enjoyed the Bourdain show, or who enjoys cooking in general is going to get something out of this book. I give it a 9/10- highly recommended."
"i really tried to give this one a go. i was really hoping bourdain would write more about food - that he would be more gastronomic and less egocentric. these bits were a collection of previously published essays in national and international periodicals. but they are less about the adventures in eating, procurement of foodstuffs, and/or tales of chefdom, restaurantiership or recipe theft than about the man, bourdain.
so, the pieces diverted from what i was interested in - food, food history, international gourmand fancies - to bourdain in his hotel room, bourdain on an airplane, the who's who of who bourdain knows, and mostly bourdain kvetching about how he should be more pandered too because he is no less than, you guessed it: bourdain!
for example bourdain on new york: the ultimate new york dining experience, however, may not be in a restaurant at all. for me, it's a rainy, lazy night at home in my apartment. i'll smoke a fat spliff, lay out some old newspapers on the bed, and call out for chinese. and then, he digresses to a summary of how great the selection is at kim's video.
obviously he is male and has a huge ego, but he is so full of himself, perhaps a little roman upchuck and a bit of self-depreciating humor would be in order, instead. he is ethnocentric and at the same time tries to give props to the real knife welding kitchen chef - the latino, hispanic staff found in many american restaurant kitchens. this homage fails miserably. just as my determination to finish this book from cover to cover - i only made it to page 94."
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