The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him
Bruno Dante has cleaned him himself up and straightened out; he's attending A.A. and is back on the mooch, selling computer printer supplies for a militaristic disciplinarian in a company staffed by a motley crew of ex-addicts and alcoholics. Then he meet
Kitchen Confidential: Adventures in the Culinary Underbelly After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as
More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's fully illustrated journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, n
Americans are on a roll in the kitchen—we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great?Modeled on Strunk and White's The Elements of Style, The Elements of Cooking is an opinionated volume b
Acclaimed chef, writer and television personality, Anthony Bourdain and Joel Rose (Kill The Poor) return for the follow-up to their #1 New York Times bestseller GET JIRO from Vertigo.In GET JIRO: BLOOD AND SUSHI, Bourdain and Rose examine the origins of t
A #1 NEW YORK TIMES BESTSELLERIn a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging.On one side, the Internationalists, who blend fo
“A funny, moving, rousing collection, greater than the sum of its excellent parts.”—New York Times Book Review Edited by Matt Weiland and Sean Wilsey, State by State is a panoramic portrait of America and an appreciation of all fifty states (and Wa
