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The host of the Travel Channel series "No Reservations" provides a behind-the-scenes account of his global culinary adventures, from New Jersey to New Zealand, offering commentary on food in every corner of the globe.
ABOUT THE BOOK No Reservations: Around the World on an Empty Stomach is based off the content and experiences of Anthony Bourdain during filmings of the widely popular Travel Channel show, No Reservations. Anthony Bourdain, the host of the show, travels the world, showcasing foods ranging from late night street food, to a meal cooked by a Maharana. Not intending for this book to be some cynical, cheap-ass companion book to the series, Bourdain includes photos that were taken along the way mostly by the shows production assistants. Although this book does complement the show, and gives a more in-depth view of many favorite episodes, it could also stand on its own as a photographic travelogue. As Bourdain says in the introduction, the books photos try to give viewers a brief taste, a sense of what [they] felt during the relatively short time [they] were there, instead of doing a best of, or, even worse, attempting to create a comprehensive view of the place. MEET THE AUTHOR Nicole Bemboom is a San Francisco based writer. In addition to writing for the exciting new publisher Hyperink, she covers the best of modern craft and design for the online magazine Handful of Salt. She received her BA in Modern Literature from the University of California, Santa Cruz. EXCERPT FROM THE BOOK Anthony Bourdains No Reservations follows his team as they travel the world making the show. Frequently travelling with Bourdain are Tracey Gudwin (field producer), Todd Liebler (cameraman), and Diane Schutz and Rennik Soholt (assistant producers). The crew took photos throughout in almost thirty countries, meeting an incredible diversity of people and eating an insane variety of foods. Bourdain hopes these photos, along with the show, will reveal a real sense of the places they see the smells and the sounds, as well as the visual elements. The cast allows the country and the circumstances (and misadventures) of their travels to drive the content and style of the show. They often also heavily use the cinema of the country they visit. To begin this journey around the world, Bourdain declares that deep inside every great cook... anyone who knows what the good stuff is and what to do with itlurks the heart and soul of a Chinese guy. Generally considered to have one of the greatest cuisines in the world, China serves as Bourdains go-to locale. CHAPTER OUTLINE Quicklet on Anthony Bourdain's No Reservations Anthony Bourdain's No Reservations + About the book + About the Author + Overall Summary + Summary and Commentary + ...and much more
Presents the lives and careers of twenty-four American personalities involved in food and cooking, covering their education, travels, restaurants, written works, and awards. including such celebrities as James Beard, Julia Child, Mollie Katzen, Martha Stewart, and Alice Waters.
Successfully navigate the rich world of travel narratives and identify fiction and nonfiction read-alikes with this detailed and expertly constructed guide.
From bat on the island of Fais to chicken on a Russian train to barbecue in the American heartland, from mutton in Mongolia to couscous in Morocco to tacos in Tijuana - on the road, food nourishes us not only physically, but intellectually, emotionally,and spiritually too. It can be a gift that enables a traveler to survive, a doorway into the heart of a tribe, or a thread that weaves an indelible tie; it can be awful or ambrosial - and sometimes both at the same time. Celebrate the riches andrevelations of food with this 38-course feast of true tales set around the world. Edited by Don George
Bourdain crisscrosses the world, sampling local delicacies from the sublime to the bizarre. Throughout his travels, Bourdain discovers again and again the importance of community, kinship, and the power of food to bring people together. Copyright © Libri GmbH. All rights reserved.
Until a few weeks ago, Richard Stringer was the best cook in New York City - not to mention one of the best-known reality stars on television and, according to People magazine, one of the country's "Most Eligible Bachelors." Now, thanks to the slick maneuverings of his former partner, his reputation is in flames, and he has no restaurant, no girlfriend, and a subpoena awaiting him everywhere he turns. When Richard disappears to St. Barts, hiding out on the beach and cooking Eggs Benedict for hungover cruise boat tourists, he thinks he's safe at last. Then a local hit-and-run sends everything hurtling toward chaos, as Stringer's life becomes dangerously, hilariously intertwined with a retired hit man who will do anything to stay undercover and a former novelist desperate for redemption.

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