Bøger af Anthony Bourdain

Kitchen Confidential is a captivating book penned by the renowned author, Anthony Bourdain. Published in 2013 by Bloomsbury Publishing PLC, this book delves into the thrilling and often unseen world of culinary arts. Bourdain, with his characteristic wit and candor, takes the reader on an unforgettable journey behind the scenes of restaurant kitchens, revealing both the highs and lows of the food industry. This book is a must-read for anyone interested in the genre of culinary literature. It offers an insightful, no-holds-barred view of what it truly means to be a chef. Kitchen Confidential is a testament to Bourdain's love for food and his respect for those who dedicate their lives to creating it. Read it to explore the culinary world through the eyes of one of its most iconic figures.

**New for 2021: celebrate the life and legacy of the inimitable food writer with WORLD TRAVEL, Bourdain's guide to the global food scene, compiled by his long-time assistant and cookbook co-author**Brash, wild, original and badass. This is Anthony Bourdain's interpretation of a normal cookbook. As a restaurant professional, Bourdain spent his life on the fringes of normality - he worked while normal people played, and played while normal people slept. Since then he has settled (kind of) into family life and is cooking for the people he loves rather than people who pay. These are the recipes he turns to when called in for pancake service at sleepover parties or when preparing a violence-free family dinner. Each and every word is informed by his years in the industry and a life dedicated to food. This is a man who has declared the club sandwich as America's Enemy and wants you to understand the principles of Bad Sandwich Theory. He has distilled his views on dessert to this: it should always be Stilton.With a striking Ralph Steadman illustration for the cover and photography that somehow manages to be both strangely beautiful and utterly grotesque, this cookbook - Bourdain's first in ten years - is a home-cooking, home-entertaining cookbook like no other.

Anthony Bourdain startede helt fra bunden - som opvasker. En skål kold porresuppe på Queen Mary vækker ham, men det er en rå østers taget lige fra havbunden ved Archachon, der tænder hans lidenskab for mad. Herfra går det slag i slag over Cape Cod til New York og Tokyo, før han til slut havner som chef på Brasserie Les Halles i New York, hvor han stadig huserer. Denne mand ved altså, hvad han taler om. Og han disker i den grad op med afsløringer om branchen: om druk, sex og stoffer, om uappetitlig omgang med fødevarer og om alle tænkelige fejltagelser, man kan begå under opfyldelsen af drømmen om at blive restauratør. Bogen filmatiseres af David Fincher, manden bag Seven og Fight Club. Oversat fra engelsk efter Kitchen Confidential af Susanne Staun

An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original editionAlmost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This," by then little-known chef Anthony Bourdain. 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.Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--this time with never-before-published material.

A guide to some of the worlds most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony BourdainAnthony 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 Tanzanias utter beauty and the stunning desert solitude of Omans Empty Quarterand many places beyond.InWorld 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 placesin 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 Travelprovides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable.Supplementing Bourdains 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, Chris; a guide to Chicagos best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes illustrations byWesley Allsbrook.For veteran travelers, armchair enthusiasts, and those in between,World Traveloffers a chance to experience the world like Anthony Bourdain.

Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller

From the bestselling author of Kitchen Confidential

The New York Times Bestseller The brilliant intellect and candor of Anthony Bourdain is on full display in this collection of interviews from throughout his remarkable career, with an introduction from The New Yorker's Helen Rosner. Anthony Bourdain always downplayed his skills as a chef (many disagreed). But despite his modesty, one thing even he agreed with was that he was a born raconteur-as he makes clear in this collection of sparkling conversations. His wit, passion, and deep intelligence shine through all manner of discussion here, from heart-to-hearts with bloggers, to on-stage talks before massive crowds, to intense interviews with major television programs. Without fail, Bourdain is always blisteringly honest-such as when he talks about his battles with addiction, or when detailing his thoughts on restaurant critics. He regularly dispenses arresting insight about how what's on your plate reveals much of history and politics. And perhaps best of all, the heartfelt empathy he developed travelling the world for his TV shows is always in the fore, as these talks make the "Hemingway of gastronomy," as chef Marco Pierre White called him, live again.

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

An illustrated, behind-the-scenes travel journal of the beloved chef's global adventures.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.

Intended for the fans of Anthony Bourdain, this is a collection of his journalism. Containing stories from his worldwide 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, and confessing to lobster-killing guilt.

Anthony Bourdain is a life-long line cook and author of "Kitchen Confidential". Here, he sets off to eat his way around the world. He 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).

The riveting true crime tale from beloved chef and bestselling author Anthony Bourdain, originally published in 2001, centering deadly cook Mary Mallon-otherwise known as the infamous Typhoid Mary.

A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo insertsOver two decades ago, the New Yorker published a now infamous article, Dont Eat Before Reading This, by then little-known chef Anthony Bourdain. Bourdain spared no ones appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now iconic Kitchen Confidential, became an even bigger sensation and megabestseller. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade, laying out Bourdains more than a quarter-century of drugs, sex, and haute cuisine. Including a handwritten introduction and annotations done by Bourdain about a decade after the book was originally published, this edition also features previously unpublished photos to accompany the now-classic text.

"Una celebraciâon de la vida y el legado de uno de los escritores gastronâomicos mâas importantes. Anthony Bourdain vio mâas mundo que nadie. Sus viajes lo llevaron desde los rincones mâas secretos de su Nueva York natal hasta una comuna tribal en Borneo, isla del Sudeste Asiâatico, pasando por las cosmopolitas Buenos Aires, Parâis y Shanghâai, la impresionante belleza de Tanzania y hasta la inmensa soledad del desierto arâabigo de Omâan. Este es el libro que Bourdain dejâo esbozado en el momento de su muerte y ahora ve por fin la luz. Reâune sus experiencias vitales alrededor del mundo con un tono honesto y mordaz. Con consejos imprescindibles sobre câomo llegar, dâonde comer, dâonde alojarse y, en algunos casos, quâe evitar, esta irreverente guâia de viajes ofrece todo los necesario para que el lector comprenda las razones por las que Bourdain describâia un lugar como cautivador y memorable, y ofrece una inmersiâon deslumbrante y prâactica a algunos de los sitios que mâas le fascinaban. Para viajeros veteranos, turistas de sillâon o exploradores de tiempo parcial, Comer, viajar, descubrir ofrece la oportunidad de experimentar y conocer el mundo tal como lo hizo el gran Anthony Bourdain. El libro pâostumo de Anthony Bourdain: una guâia de los lugares mâas fascinantes del mundo de la mano del incansable y curioso chef, escritor y presentador de televisiâon."--

Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start.Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

From the host of Anthony Bourdain: Parts Unknown and New York Times bestselling author of Kitchen Confidential, a crime novel about a lovable criminal, a fabulous cook, and a botched robbery that sets the pair on the run. After doing ten years in the clinker, Bobby Gold out and ready for work. With not even an attempt to play it straight, he's back to breaking bones for tough guys. His turf: the club scene and restaurant racket. It's not that he enjoys the job-Bobby has real heart-but he's good at it and a guy has to make a living. Things change when he meets Nikki, the cook at a club most definitely not in his territory. Smitten, he can't stay away. Bobby Gold had known trouble before, but with Nikki the sauté bitch in his life, things take a turn for life or death. A fast, furious, pitch-perfect story of food, sex, crime, and mayhem, The Bobby Gold Stories is Bourdain at his best.

The New York Times bestselling memoir from Anthony Bourdain, the host of Parts Unknown.Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine."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. 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 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.

Anthony Bourdain is 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 hes cooking, its 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 favoritesdishes that everyone should (at least in Mr. Bourdains opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girla 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.

Montags keine Meeresfrüchte! Das ist noch eine der harmloseren Gefahren, auf die Anthony Bourdain in seinen gnadenlosen, abgründig witzigen Memoiren hinweist. Von der Strandkneipe bis zum Nobelrestaurant hat er alles durchlebt, was diese wahrhaft heiße Szene zu bieten hat. Seine Hörer lässt er einen unvergesslichen Blick hinter die Küchentür werfen und nimmt sie mit auf eine abenteuerliche, amüsante Reise in die dunklen Gefi lde der kulinarischen Welt.

Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TVs Travel Channel. Bourdain calls his book, A Bloody Valentine to the World of Food and the People Who Cook, and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been Medium Raw.

From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest cuilnary adventures"Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy." -Sam Sifton, New York Times Book ReviewThe only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.Fans of Bourdain will find much to love in revisting this classic culinary and travel memoir.