Anthony Bourdain

Antes de que existiera The Bear, existía Anthony Bourdain. Edición del 25.º aniversario de un clásico absoluto. Con una nueva introducción de Irvine Welsh. En las ya clásicas memorias del chef Anthony Bourdain, este nos llevo a traves de las puertas giratorias de la cocina y puso patas arriba el oficio culinario. Bourdain lo cuenta todo: desde su primera ostra en la Gironda hasta su humilde puesto de friegaplatos en un restaurante de pescado de Provincetown (donde se engancho al trabajo de chef de por vida); desde los fogones del Rainbow Room en lo alto del Rockefeller Center hasta los traficantes de drogas del East Village, pasando por Tokio, Paris y de vuelta en Nueva York. El resultado es un banquete deliciosamente divertido y chocante de relatos salvajes extraidos de su experiencia durante mas de veinticinco años entre fogones. Un libro que te hara la boca agua y te dejara con ganas de mas.La critica ha dicho: Un libro cautivador con su intrigante mezcla de escritura inteligente y lenguaje culinario. [...] Mas terrorificamente apasionante que una novela de Stephen King.The Sunday Times Nadie ha contado con tanta frescura y veracidad las interioridades de las cocinas de los restaurantes.Ferran Adria Extraordinario... escrito con una claridad y un ingenio lucido que deja en evidencia a la fraternidad profesional de escritores gastronomicos.Observer Totalmente fascinante.New York Magazine Vas a reir y vas a llorar. [...] Encantador.Denver Post Bourdain captura el mundo de los restaurantes y la comida en toda su gloria teatral y enloquecida.USA TodayHilarante... Bourdain destroza alegremente el decorado para revelar los horrores privados entre bastidores.New York Times Book Review

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

Un relato provocador y revelador en el que Bourdain explora las dudosas prácticas de los restaurantes y la controvertida industria gastronómica. Después de que su clásico Confesiones de un chef nos alertara de las particularidades y los riesgos que nos acechan cada vez que comemos fuera de casa, desde el pescado de los lunes hasta la conspiracion de la cesta del pan, muchas han sido las cosas que han cambiado en el mundo de los chefs y los restaurantes. Crudo explora estos cambios saltando entre el presente y el pasado, entre los oscuros comienzos del autor y nuestros dias. En su relato del inesperado viaje que convirtio a un vulgar de la cocina en un gran profesional y trotamundos de la degustacion y la cata, Bourdain disecciona todo cuanto paso frente a sus ojos sin dejar titere con cabeza, deteniendose para sembrar confesiones, ataques, investigaciones y dudas sobre algunas de las figuras mas polemicas del mundo gastronomico. Empezando por una secreta, ilegalisima e intempestiva reunion de poderosos de la alta cocina que Bourdain compara con una cumbre de la mafia, descorre sin escrupulos, y como solo el sabia hacerlo, el velo de la moderna revolucion gastronomica, y apunta a la yugular de algunos de los grandes nombres de la industria culinaria. Y siempre vuelve a la pregunta: ¿por que cocinar?. O...

El libro póstumo de Anthony Bourdain: una guía de los lugares más fascinantes del mundo de la mano del incansable y curioso chef, escritor y presentador de televisión.Anthony Bourdain vio más mundo que nadie. Sus viajes le llevaron desde los rincones mas secretos de su Nueva York natal hasta una comuna tribal en Borneo, pasando por las cosmopolitas Buenos Aires, Paris y Shanghai hasta la impresionante belleza de Tanzania o la inmensa soledad del desierto de Oman.World Travel recoge las experiencias vitales del chef en una entretenida, practica, divertida, irreverente y honesta guia de viajes que ofrece al lector una inmersion a algunos de los sitios favoritos de Bourdain, en sus propias palabras. Con consejos imprescindibles sobre como llegar, donde comer, donde hospedarse y, en algunos casos, que evitar, esta guia proporciona el contexto esencial que permitira al lector apreciar por que estos fascinantes e impresionantes destinos eran los rincones favoritos de Bourdain.Sus palabras estan acompañadas de testimonios de amigos, colegas y familiares que cuentan historias todavia mas profundas y anecdotas sobre cada lugar, asi como ilustraciones originales de sitios de interes, personajes locales y platos locales.Para viajeros veteranos, turistas de sillon o exploradores a tiempo parcial,World Travel ofrece la oportunidad de experimentar y conocer el mundo como lo hizo el gran Anthony Bourdain.

Un true crime fascinante del chef Anthony Bourdain, centrado en la cocinera que llegó a ser conocida como «la mujer más peligrosa de Estados Unidos». Como tantos irlandeses, Mary Mallon había llegado

El cocinero más salvaje, procaz y brutalmente sincero del planeta cuenta sin pelos en la lengua sus andanzas tras los fogones, probando todos los manjares, incluidos los prohibidos. Escritas a mordiscos y hasta a cuchilladas, en un enloquecido galopar de historias rabiosamente reales, estas Confesiones de un chef nos muestran lo que de verdad se cuece en las cocinas de los restaurantes, lo que los comensales seguramente preferirian no saber sobre como se trabaja en el habitat de los cocineros, entre fogones, calor, explotacion laboral, pinches de aspecto patibulario, chefs no muy ortodoxos, dudosa higiene y manipulaciones de la comida no siempre confesables. Nadie ha contado con tanta frescura y veracidad las interioridades de las cocinas de los restaurantes. Ferran Adria

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.

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 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.

No Reservations" is Bourdain's fully illustrated journal of his far-flung travels throughout the world. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and oddball mementoes with Bourdain's hilarious and outrageous tales of 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. With his trademark wit and soulful charm, Bourdain takes readers with him on a hell-for-leather world tour, eating, drinking, hazing his producers, and generally getting in and out of international trouble. For any of Bourdain's growing army of rabid fans, this is an indispensable opportunity to hit the road with the man himself.

All is not well at the Dreadnought Grill...the chef has a smack habit, the owner has been set up by the FBI and in the midst of this, the sous-chef Tommy is just trying to do his job.As depraved as it is hilarious, Anthony Bourdain''s first novel is street smart and spiced with drugged-up savvy, foul-mouthed feds and salty mob speak.With a cast of unforgettables like the hitman who covers himself in clingfilm to avoid leaving fingerprints and a plot with more twists than a plate of spaghetti, "Bone in the Throat" rocks through the streets of Manhattan at a blistering pace.

Tras las puertas de la cocina de un restaurante pasan muchísimas cosas... y pocas son aptas para todos los públicos. pero eso a un cocinero tan atrevido como Anthony Bourdain no le importa lo más mínimo. Con un estilo desenfadado y sin pelos en la lengua, el mediatico chef explica en este libro su increible vida en el mundo de la restauracion, donde no siempre la comida es la estrella.

A lot has changed since Kitchen Confidential - for the subculture of chefs and cooks, for the restaurant business-and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, Bourdain compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. And always he returns to the question: `Why cook?' Or the harder one to answer: `Why cook well?' Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, Bourdain, in his distinctive, no-holds-barred style, cuts to the bone on every subject he tackles.

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.

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. Inspired by "Apocalypse Now", Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra (washed down with its blood), and then into Cambodia, the Heart of Darkness, where he 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, paladars in Cuba (Commie Beach Party), rural Mexico with his Mexican sous-chef, 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.

Muy seguro de entretener a entendidos y profanos, Bourdain no deja títere con cabeza en su exquisito, divertido y delicioso relato. Un recorrido apasionante desde el modesto oficio de lavaplatos, hasta la cocina del Rainbow Room en el Rockefeller center, mafia incluida.

Last summer, 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. He uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. Bourdain's tales of the kitchen are as passionate as they are unpredictable, revealing what he calls "twenty-five years of sex, drugs, bad behavior and haute cuisine". Kitchen Confidential will make your mouth water while your belly aches with laughter.