19 Best Anthony Bourdain Books (2023 Update)

More than just a companion to the hugely popular travel channel show, no reservations is bourdain's fully illustrated journal of his far-flung travels. the book traces his trips from new zealand to new jersey and everywhere in between, mixing beautiful, never-before-seen photos and mementos with bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world. want to know where to get good fatty crab in rangoon? how to order your reindeer medium rare? how to tell a frenchman that his baguette is invading your personal space? this is your book. for any bourdain fan, this is an indispensable opportunity to hit the road with the man himself.

An instant new york times bestseller and the follow-up to the mega-hit kitchen confidential in the ten years since anthony bourdain's classic kitchen confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business–and for anthony bourdain. medium raw tracks bourdain's unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, in a series of takes-no-prisoners confessions, rants, investigations, and interrogations of some of the most controversial figures in food. beginning with a secret, highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, bourdain pulls back the curtain–but never pulls his punches–on the modern gastronomical revolution. cutting right to the bone, bourdain sets his sights on some of the biggest names in the foodie world, including david chang, the young superstar chef; the revered alice waters; the top chef contestants; and many more. medium raw is the deliciously funny, shockingly delectable result, sure to delight philistines and gourmands alike.

Acclaimed chef, writer and television personality anthony bourdain and joel rose (kill the poor) return for the follow-up to their #1 new york times bestseller get jiro from vertigo. in get jiro: blood and sushi, bourdain and rose examine the origins of the mysterious jiro and what made him into the chef he has become. born the heir to a yakuza crime family, jiro never longed to travel the criminal path laid out before him, but instead chose to secretly study the rich culinary history of his homeland–something that would have significant repercussions if discovered by his gangster father. as jiro's interest in the culinary arts deepens, his ability to keep his artistic and criminal worlds separate becomes too great, triggering a great personal loss that will forever change jiro's path.

"in 1999, the new yorker published chef bourdain's shocking, 'don't eat before reading this.' bourdain spared no one's appetite when he told all about what happens behind the kitchen door. bourdain uses the same 'take-no-prisoners' attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. from bourdain's first oyster in the gironde, to his lowly position as a dishwasher in a honky-tonk fish restaurant in provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the rainbow room atop 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. kitchen confidential will make your mouth water while your belly aches with laughter. you'll beg the chef for more, please."–container.

Intended for the fans of anthony bourdain, this is a collection of his journalism. containing stories from his 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, & confessing to lobster-killing guilt.

Hungry ghosts is cooked up by the best selling author and veteran chef, anthony bourdain (kitchen confidential, emmy-award winning tv star of parts unknown) and acclaimed novelist joel rose (kill, kill, faster, faster) back again from their new york times #1 best seller, get jiro!. featuring all-new original recipes prepared by bourdain, plus a yellow ribbon bookmark , and a guide to the ghostly legendary spirits behind these horrifying tales. this horror anthology is sure to please–and scare! 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.including stellar artists sebastian cabrol, vanesa del rey, francesco francavilla, irene koh, leo manco, alberto ponticelli, paul pope, and mateus santolouco as well as amazing color by jose villarrubia, a drop-dead cover by paul pope." a gorgeous, haunting, at times gruesome saga that draws from the japanese mythologies yokai, yorei, and obake, and mixes terrifying suspense with fascinating culinary intrigue, hungry ghosts cements an underrated literary legacy of bourdain. " entertainment weekly "the expanded version of anthony bourdain's hungry ghosts . . . reimagines the japanese tradition of hyakumonogatari kaidankai with a particularly spooky twist, as a group of chefs tell a series of stories linked by the common themes of the supernatural and food, each illustrated by artists like vanesa del rey, francesco francavilla and paul pope. of course, like all good ghost stories, there's a twist in the tale." –the hollywood reporter[bourdain's] "final graphic novel, hungry ghosts, melds food, competition, and — of course — spooky specters with the culture-hopping human interest that bourdain made his calling card." — syfy "a series of gastronomic ghost stories that bring together … [bourdain's] love of food, japanese culture and old-school horror comics, plus some new recipes… an all-star roster of illustrators, from alt-comics legend paul pope to "the legend of korra" artist irene koh, to bring each spooky tale to life." –new york post"the book is a thing of beauty, but the stories are filled with images of death and destruction. knives and axes feature prominently. decapitation and amputation abound. eating but also being eaten. these are horror stories with recipes." –the independent uk"structured as an old-fashioned tales from the crypt-style horror anthology, complete with a frame story and ghoulish host, the twist … is that these offerings are all food-themed–and all variations on yarns from kwaidan, lafcadio hearn's collection of traditional japanese ghost lore. ….. each piece is drawn by a different artist, including such comics luminaries as vanesa del rey, francesco francavilla, and paul pope." — publishers weekly"delicious." — previews world"an off-beat and very interesting read …. the artwork on the series … [is] top notch and fascinating–a perfect combination of collaborators brought the stories to life across cultures." — comicon

A moving and insightful collection of quotes, memories, and images celebrating the life of anthony bourdain when anthony bourdain died in june 2018, the outpouring of love from his fans around the world was momentous. as bourdain once said, “if i’m an advocate of anything, it’s to move…walk in someone else’s shoes or at least eat their food.” anthony bourdain remembered brings together memories and anecdotes from fans reminiscing about bourdain’s unique achievements and his enduring effect on their lives as well as comments from chefs, journalists, filmmakers, musicians, and writers inspired by tony including barack obama, eric ripert, jill filipovic, ken burns, questlove, and josé andrés, among many others. these remembrances give us a glimpse of tony’s widespread impact through his political and social commitments; his dedication to travel and eating well (and widely); and his love of the written word, along with his deep compassion, open-mindedness, and interest in lives different from his own. anthony bourdain remembered captures tony’s inimitable spirit and passion in the words of his devoted fans as well as some of his closest friends and colleagues.

New york times bestsellerthe good, the bad, and the ugly, served up bourdain-style.bestselling chef and parts unknown host anthony bourdain has never been one to pull punches. in the nasty bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. whether scrounging for eel in the backstreets of hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist woody harrelson, or confessing to lobster-killing guilt, bourdain is as entertaining as ever. bringing together the best of his previously uncollected nonfiction–and including new, never-before-published material–the nasty bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.

Anthony bourdain is a 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. once the supposed "bad boy" of cooking, mr. bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. after years of traveling more than 200 days a year, he now enjoys entertaining at home. years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered ina garten." the result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

A groundbreaking, candid, well-sourced—but definitely unauthorized—biography of the celebrity chef and tv star anthony bourdain, based on extensive interviews with those who knew him intimately.anthony bourdain’s death by suicide in june, 2018 shocked people around the world. bourdain seemed to have it all: an irresistible personality, a dream job, a beautiful family, and international fame. the reality, though, was more complicated than it seemed. bourdain became a celebrity with his bestselling book kitchen confidential. he parlayed it into a series of hit television shows, including the food channel’s anthony bourdain: no reservations and cnn’s parts unknown. but his charisma belied a troubled spirit. addiction and an obsession with perfection and personal integrity ruined two marriages and turned him into a boss from hell, even as millions became intrigued by the ever-curious and genuinely empathetic traveler they saw on tv. bourdain was already running out of steam, physically and emotionally, when he fell hard for an italian actress who could be even colder to him than he sometimes was to others, and who effectively drove a wedge between him and his young daughter. down and out in paradise is the first book to tell the true and full bourdain story, relating the highs and lows of an extraordinary life. leerhsen shows how bourdain’s never-before-reported childhood traumas fueled both his creativity and the insecurities that would lead him to a place of despair.

Celebrity chef, best-selling author and seasoned traveler anthony bourdain takes viewers around the world to explore the culinary delights and fascinating cultures of destinations such as hawaii, singapore, berlin, romania and jamaica. with each stop, bourdain immerses himself in the eye-catching scenery, traditional customs, rich history and fabulous foods that make each of these places so unique.

A new, deluxe edition of kitchen confidential to celebrate the life of anthony bourdain. interior pages are hand-annotated by anthony bourdain himself. bourdain spared no one’s appetite as he revealed what happens behind the kitchen door. the article was a sensation, and the book it spawned, the now classic kitchen confidential, became an even bigger sensation, a megabestseller with over one million copies in print. frankly confessional, addictively acerbic, and utterly unsparing, bourdain pulls no punches in this memoir of his years in the restaurant business—this time with never-before-published material.

New york times bestseller an unprecedented behind-the-scenes view into the life of anthony bourdain from the people who knew him best when anthony bourdain died in june 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. laurie woolever, bourdain’s longtime assistant and confidante, interviewed nearly a hundred of the people who shared tony’s orbit—from members of his kitchen crews to his writing, publishing, and television partners, to his daughter and his closest friends—in order to piece together a remarkably full, vivid, and nuanced vision of tony’s life and work. from his childhood and teenage days, to his early years in new york, through the genesis of his game-changing memoir kitchen confidential to his emergence as a writing and television personality, and in the words of friends and colleagues including eric ripert, josé andrés, nigella lawson, and w.

New york city chef/author anthony bourdain is invited to film the research laboratory of ferran adria, the most controversial and imitated chef in the world—chef/owner of el bulli, voted "world's best" by restaurant magazine and the most visited by chefs on sabbatical. the lab, an ultra modern, dr. no-like facility with sliding walls, backlit ingredients, latest equipment and a full staff of devotees is tucked away inside a vast, renaissance-era palace in the old section of barcelona, spain. adria and his chefs close the el bulli restaurant for six months out of ever year to work on new concepts. bourdain tracks ferran's process from lab to a once-in-a-lifetime meal at el bulli restaurant, enjoying a high-concept, surrealist, haute cuisine meal of unparalleled creativity and striking visual appearance.

Anthony bourdain, life-long line cook and bestselling author of kitchen confidential, sets off to eat his way around the world. but being anthony bourdain, this was never going to be a conventional culinary tour. bourdain heads out to saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined khmer rouge territory to find the rumoured wild west of cambodia (pailin). other stops include dining with gangsters in russia, a medieval pig slaughter and feast in northern portugal, the basque all male gastronomique society in saint sebastian, rural mexico with his mexican souschef, a pilgrimage to the french laundry in the napa valley and a return to his roots in the tiny fishing village of la teste, where he first ate an oyster as a child. written with the inimitable machismo and humour that has made tony bourdain such a sensation, a cook's tour is an adventure story sure to give you indigestion.

In his introduction to the best american travel writing 2008, editor anthony bourdain writes that the pieces that "spoke the loudest and most powerfully to me were usually evocative of the darker side, those moments fearful, sublime, and absurd; the small epiphanies familiar to the full-time traveler, interspersed by a sense of dislocation–and the strange, unholy need to record the experience." with this in mind, bourdain and series editor jason wilson have assembled a wide-ranging and wonderfully eclectic collection that delves headlong into those darker moments and subtle realizations, looking to absorb, provoke, and offer a moving record of what it means to travel in the twenty-first century. here you will find seth stevenson's extraordinary experience of "looking for mammon in the muslim world" as he makes his way through sweltering and paradoxical dubai. exotic tastes and larger-than-life personalities abound as bill buford accompanies the chocolate maker frederick schilling to the rain forests of brazil. and on the other side of the world, calvin trillin trolls singapore for the ultimate street food, while kristin ohlson delves into the harrowing challenges faced by proprietors of restaurants in kabul, afghanistan. the twenty-five pieces in this collection have their fair share of the absurd as well. david sedaris explains the hilarious highs (sundaes) and woeful lows (sobbing with your seatmate) of flying business elite. gary shteyngart goes "to russia for love" during st. petersburg's vodka-soaked wedding season. and emily maloney gets up close and personal with her fellow travelers — and their massage devices — in a south american hostel. culled from an amazing variety of publications, "the writing in this volume is so vibrantly good, you'll feel like you've armchair-traveled around the world" (chicago sun times).

A guide to some of the world's most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler anthony bourdain anthony bourdain saw more of the world than nearly anyone. his travels took him from the hidden pockets of his hometown of new york to a tribal longhouse in borneo, from cosmopolitan buenos aires, paris, and shanghai to tanzania's utter beauty and 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, world travel provides essential context that will help readers further appreciate the reasons why bourdain found a place enchanting and memorable. 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, christopher; a guide to chicago's best cheap eats by legendary music producer steve albini, and more. additionally, each chapter includes illustrations by wesley allsbrook. for veteran travelers, armchair enthusiasts, and those in between, world travel offers a chance to experience the world like anthony bourdain.

Con prólogo de anthony bourdain. todo lo que necesitas saber para seleccionar, comprar y cocinar carne. en una época en que cada vez más personas prefieren consumir carne de forma consciente y sostenible, esta obra de referencia nos presenta información valiosa para resolver todas las dudas antes de comprarla. de la mano de granjeros, carniceros o de algunos de los mejores cocineros, seremos capaces de saber cómo comer menos carne y de la mejor calidad. con consejos de expertos para elegir, conservar y cocinar todos los tipos de carne, la obra ofrece más de 110 recetas inspiradas en las tradiciones culinarias del mundo entero. magníficamente ilustrado, este libro está llamado a convertirse en un clásico y en una herramienta indispensable en la cocina. además, el libro también incluye: – la historia, la alimentación y las variedades o razas más comunes de los principales grupos de animales que se crían para carne, como aves, ovinos, porcinos o vacunos. – un capítulo dedicado a la carne de caza. – mapas internacionales de las razas más habituales a nivel de consumo. – diagramas de corte y descripciones de despieces, cortes tradicionales o técnicas básicas de carnicería. english description "you hold the right book in your hands. learning from it will be delicious.” ―anthony bourdain meat is the centerpiece of celebratory meals and everyday dinners. the quality of the meat―be it beef, lamb, chicken, pork, or even wild game like venison and rabbit―and the way it is prepared has never been so thoroughly important as in today’s world. fifth- generation butcher anthony puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. in the ultimate companion to meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. chapters include birds, sheep, pigs, cattle, and wild. there is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. there’s a chapter on technique, including cooking methods and basic butchery. hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.

Anthony bourdain reinvented the food travel genre with a cook's tour. in his groundbreaking first series that originally aired on the food network, bourdain travels the world in search of extremes of emotion and experience. age group: adult.