"No Reservations"/Travel ChannelOver the course of 15 years and four travel shows, Anthony Bourdain has toured 80 countries, delving into their histories and eating as much of their food as possible.
The mega-bestselling classic, Anthony Bourdain's Kitchen Confidential is available in a new pocket-sized Insider's Edition. Bourdain's deliciously funny, delectably shocking, wild-but-true tales of life in the culinary trade are now hand-annotated throughout by the author himself, with Bourdain's updated insights and commentary—and a new Afterword about the radically changing food and restaurant industry a decade after the book's original publication. The drugs, sex, and haute cuisine are still here, but given a fresh new perspective from the bona fide super-celebrity chef, star of TV's No Reservations, and bestselling author of Medium Raw, Bone in the Throat, Gone Bamboo, and A Cook's Tour. No matter if it's your first time in Tony's Kitchen or if you've experienced the heat before, this sensational Insider's Edition is a treat worth savoring!
Anthony bourdain new yorker essay - Accademia …
We've compiled the best of Anthony Bourdain's Europe trips in The Europe Files - Volume 6, in which he explores Italy, Austria and France. In Venice, Italy, Tony visits a tiny, back-alley joint for cichetta, the Venetian version of tapas. Then he jets off to Burano, a tiny island just a short boat ride away from Venice. For generations, Da Romano has been known for its picture-perfect version of a much-loved dish - risotto. Cesare, a local Venetian chef and restaurateur, offers to take Tony to explore the island of Saint Erasmo, just outside Venice. They sample fresh-from-the-tree figs, plump tomatoes, freshly cut basil, along with a spread of salami, fragrant cheese, and fresh bread. They also enjoy a local beverage known as fragolina, "forbidden wine." Tony jets off to Austria to visit the famous Nosh Mart. His driver, Clemens, takes him to a charming, family-run shop in the market where he samples a plethora of interesting cheeses and pork products. Afterwards they bring their loot to Herta Gruber's cafe, where Herta prepares fried cordon bleu out of the ham and cheese they provide. Finally, Tony visits chef Ludo Lefebvre's hometown of Auxerre, France, and more importantly, Ludo's grandmother. After a tour of the wine cellar, she prepares a simple lunch of jambon chablisienne, ham cooked in white wine, cream, and tomatoes, and eggs meurette, poached eggs in a red wine sauce. Then Ludo takes Tony to a wine cave for a night of drinking and singing. After being initiated into Ludo's circle of friends, Tony snacks on boudin noir, parsley ham, sumartin cheese and bread, all washed down with glasses of local white wine.
His mother, Gladys, a copy editor at the Times, was formidable and judgmental, and often clashed with her son. In high school, Bourdain fell in love with an older girl, Nancy Putkoski, who ran with a druggie crowd, and he started dabbling in illicit substances himself. At one point, Gladys told her son, “I love you dearly, but, you know, I don’t like you very much at present.” In 1973, Bourdain finished high school a year early and followed Putkoski to Vassar. But he dropped out after two years and enrolled at the Culinary Institute of America, in Hyde Park, New York.