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The Nasty Bits : Collected Varietal Cuts, Usable Trim, Scraps, and Bones - Anthony Bourdain

The Nasty Bits

Collected Varietal Cuts, Usable Trim, Scraps, and Bones

Paperback

Published: 1st May 2007
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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.

"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 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"" "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" 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" 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 profe 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 thekitchen...[Bourdain ' s] best writing can make food lovers quiver like raw fish. " -- Cleveland Plain Dealer Praise for Anthony Bourdain: "Bourdain's enthusiasm is so intense that it practically explodes off the page...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.""--New York Times Book Review" "�Writes� the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages."--"USA"" Today" "Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."--"New York" magazine""

Anthony Bourdain

Anthony Bourdain's books include the mega-bestseller Kitchen Confidential, A Cook's Tour and Anthony Bourdain's Les Halles Cookbook. His work has appeared in the New York Times and The New Yorker, and he is a contributing authority for Food Arts magazine. He was also the host of the Emmy Award-winning television show No Reservations. Bourdain passed away in June 2018.

Visit Anthony Bourdain's Booktopia Author Page


ISBN: 9781596913608
ISBN-10: 1596913606
Audience: General
Format: Paperback
Language: English
Number Of Pages: 288
Published: 1st May 2007
Publisher: Bloomsbury Publishing
Country of Publication: US
Dimensions (cm): 20.96 x 13.97  x 1.91
Weight (kg): 0.27