Anthony Bourdain

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

Com doses iguais de perspicácia e maldade, o chef de cuisine e romancista faz o impensável: conta todos os segredos dos restaurantes, dos mais sórdidos aos mais divertidos, junto com as falcatruas e safadezas do negocio. Como contraponto, doses generosas de escandalo autobiografico, em meio a drogas variadas e uma animada atividade sexual.Uma blitz impiedosa nos restaurantes: eis como se pode resumir Cozinha confidencial. Chef de um dos bistros mais badalados de Manhattan, o Les Halles, Anthony Bourdain, que e tambem romancista, fez o impensavel neste livro: com doses iguais de perspicacia, maldade e humor, contou todos os segredos da profisso, dos mais sordidos aos mais divertidos, junto com as falcatruas e safadezas do negocio. Mas no so isso: dono de um interessantissimo trajeto pessoal, e com prazer indisfarçavel que ele aproveita para fazer tambem um pouco de escandalo autobiografico.Como escreve Nina Horta na orelha, "em meio a nuvens de fumaça de maconha, quantidades importantes de cocaina, outras varias drogas e uma animada atividade sexual, Bourdain mistura lembranças e comentarios, com direito a mafiosos e Frank Sinatra, muito derramamento de sangue, bebedeiras gigantescas, pitadas de suspense e uma alegria atordoante no ar". Enquanto expe as entranhas dos restaurantes - de lavagem de dinheiro ao uso "criativo" de ingredientes com data de vencimento no limite -, Bourdain vai dando conselhos uteis. Restaurante com banheiro sujo, por exemplo, deve ser riscado sumariamente da lista. Banheiro e facilimo de lavar, ele lembra. Se estiver sujo, imagine a cozinha...

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.

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.

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.

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.

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.

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.

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.

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.

For all those Anthony Bourdain fans who are hungering for more, here is "Nasty Bits" - a collection of his journalism. As usual, Bourdain 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. "The Nasty Bits" is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.

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.

El nuevo libro de Anthony Bourdain, uno de los cocineros y divulgadores gastronómicos más reconocidos mundialmente.El prestigioso chef de la mítica Brasserie Les Halles de Nueva York concentra más de cuarenta años de oficio profesional y el conocimiento adquirido en sus viajes por todo el mundo para construir en este libro un repertorio de los platos que segun el todos deberiamos conocer y saber cocinar. Escrito al mas puro estilo incorrecto que tanto le caracteriza y con un gran sentido del humor, las recetas estan pensadas para que puedan prepararse en casa sin problema y para impresionar a los invitados.

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