The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones (Paperback)
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Description
In the multiweek New York Times bestseller The Nasty Bits, bestselling chef and No Reservations host Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether surviving a lethal hot pot in Chengdu, splurging on New York's priciest sushi, or singing the praises of Ecuadorian line cooks and Hell's Kitchen dives, Bourdain is as provocative, engaging, and opinionated as ever. The Nasty Bits is an irresistible tasting menu of food writing at its outrageous best--served up Bourdain style.
About the Author
Anthony Bourdain is the author of seven books, including the bestselling Kitchen Confidential and A Cook's Tour. A thirty-year veteran of professional kitchens, he is the host of the television series No Reservations and the executive chef at Les Halles in Manhattan. He lives in New York City.
Praise for The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones…
Praise for The Nasty Bits:
A New York Times bestseller - Book Sense bestseller
“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
