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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Current price:
$18.00
Publication Date: May 1st, 2007
Publisher:
Bloomsbury USA
ISBN:
9781596913608
Pages:
304
Usually Ships in 1 to 5 Days
Description
New York Times Bestseller
The 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.
Praise for The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
“High- and low-lights from the culinary world by the delightfully jaded chef.” —People
“His writing is at its most savory in passages about the joys of sharing food with people who love it. His words are not always gentlemanly, but they vividly convey how, say, sitting on the plastic-covered kitchen floor of an Inuit family's house and joining in as they eagerly tear into the raw liver, brain and blubber of a freshly killed seal can be, as Mr. Bourdain says, a moment of rare intimacy, pleasure and indeed beauty.” —Wall Street Journal
“Lovable rogue chef and author of Kitchen Confidential describes stomach-roiling feasts in exotic lands and snipes at celebrity chefs in this entertaining tome.” —Chicago Tribune
“A vivid and witty writer…[Bourdain's] greatest gift is his ability to convey his passion for professional cooking...In Bourdain's telling this is inspiring, band-of-brothers stuff, a tale of the trenches where ends almost always justify means.” —New York Times Book Review
“[An] informed and unvarnished view from the kitchen...[Bourdain's] best writing can make food lovers quiver like raw fish.” —Cleveland Plain Dealer