Bourdain, Anthony

"A guide to some of the world's most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain"--Provided by publisher.

The author, executive chef at Brasserie Les Halles in New York City, presents a behind-the-scenes account of the restaurant business, and describes his adventures in the world of food, beginning with his first experience eating an oyster.

The author traces his own journey from a novice cook to celebrity chef.

A collection of recipes from chef Anthony Bourdain including soups, sandwiches, desserts, and other dishes.

Monster, victim, feminist icon, cold-blooded murdered--Mary Mallon, forever imortalized as Typhoid Mary, has been called many things. And yet no one has ever focused on one of the most obvious and revealing aspects of her story. Mary Mallon was, first and foremost, a cook. Who better to explore what this might have meant than Anthony Boudain.

American chef Anthony Bourdain chronicles his culinary career, describing his start as a dishwasher on Cape Cod, his years of drug use, and the often cutthroat atmosphere of the restaurant kitchen. Also includes an interview with the author.

Contains twenty-five travel articles published in a variety of magazines, journals, newspapers, and Web sites, selected as the best of 2007 by editor Anthony Bourdain, host of the Travel Channel's culinary and cultural adventure program "Anthony Bourdain: No Reservations.".

Chronicles the culinary adventures of chef Anthony Bourdain as he travels the world from California to Cambodia.

A sympathetic historical examination of early-twentieth-century Irish-American cook Mary Mallon, who was immortalized as "Typhoid Mary" after a sanitary engineer traced a 1904 typhoid fever outbreak back to her Long Island kitchen.