Name: A Cook's Tour: In Search of the Perfect Meal (in English)
Price: 23.99 USD
Availability: InStock
Author: Bourdain, Anthony
ISBN: 9781582341408

portada A Cook's Tour: In Search of the Perfect Meal (in English)

Type

Physical Book

Author

Anthony Bourdain

Publisher

Bloomsbury USA

Language

Inglés

Pages

308

Format

Hardcover

Dimensions

24.1 x 16.8 x 2.6 cm

Weight

0.59 kg.

ISBN

1582341400

ISBN13

9781582341408

Synopsis "A Cook's Tour: In Search of the Perfect Meal (in English)"

Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail. Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mecong Delta. Further west, Kitchen Confidential fans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe. . . A Cook's Tour recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef.

Anthony Bourdain

(Author)

View Author's Page

(Nueva York, 1956 – Alsacia, 2018) Jefe de cocina con más de 30 años de experiencia. Además, fue presentador de televisión y escritor estadounidense. Marcó un antes y un después en la forma de ver la alta cocina con una visión rompedora y sin prejuicios. Chef de fama internacional, combinó durante años su habilidad tras los fogones con la escritura y la aparición en diferentes medios de comunicación. También colaboró en numerosas ocasiones con la prensa, desde The New York Times y The Times hasta la revista Food Arts.

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