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  • A Cook's Tour: Global Adventures in Extreme Cuisines

    By Anthony Bourdain

    Our Price: $7.50
    • Format: Paperback
    • ISBN-13: 9780060012786
    • Publisher: Ecco
    • Published: November 2002
    From the best-selling author of Kitchen Confidential - a culinary travelogue of Chef Bourdain's culinary adventures from the Far East to the West, touching every corner of the globe. Illus., b&w photos. 320p. Pap.
  • Anthony Bourdain's Hungry Ghosts

    By Anthony Bourdain

    Our Price: $14.99
    • Format: Hardcover
    • ISBN-13: 9781506706696
    • Publisher: Berger Books
    • Published: October 2018
  • Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

    By Anthony Bourdain

    Our Price: $40.00
    • Format: Hardcover
    • ISBN-13: 9781582341804
    • Publisher: Bloomsbury
    • Published: October 2004
    In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebratedname across the globe. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink alittle too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. Illustrated with full-color and black-and-white photos throughout. 304p.
  • Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots

    By James Syhabout

    Our Price: $39.99
    • Format: Hardcover
    • ISBN-13: 9780062656094
    • Publisher: Anthony Bourdain/Ecco
    • Published: January 2018
    Easy & essential Isan Thai & Lao recipes from a refugee chefJames Syhabout's hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history, his diverse career experience, and the food of his childhood. Hawker Fare immortalizes the dishes of this celebrated restaurant, which are inspired by the open-air "hawker" markets of Thailand and Laos as well as the fine-dining sensibilities of Syhabout's career beginnings. The book starts with stories from his roving career as a classically trained chef, as well as his travels as an adult in his parents' homelands--his mother's ancestral village in Isan, Thailand's northeast region, and his father's native country of Laos. From building a pantry with sauces and oils to making staples like sticky rice and padaek, to new takes like Syhabout's recipe for instant ramen noodles with poached egg, Hawker Fare explores the many dimensions of this singular chef's cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.
  • Kitchen Con

    By Trevor White

    Our Price: $12.95
    • Format: Paperback
    • ISBN-13: 9781611454659
    • Publisher: W W Norton & Co Inc
    • Published: June 2012
    A passionate insider's exposé of the restaurant business and its related review process traces the history of the industry from the French Revolution to the fashionable tables of today's Europe and America, in an account that reveals the less-than-honorable practices of modern owners, chefs, and critics.
  • Kitchen Confidential: Adventures in the Culinary Underbelly

    By Anthony Bourdain

    Our Price: $30.00
    • Format: Hardcover
    • ISBN-13: 9781582340821
    • Publisher: Bloomsbury
    • Published: May 2000
    A New York City chef who is also a novelist recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors.
  • Kitchen Confidential: Adventures in the Culinary Underbelly (Updated Edition)

    By Anthony Bourdain

    Our Price: $16.99
    • Format: Paperback
    • ISBN-13: 9780060899226
    • Publisher: Ecco
    • Published: January 2007
    Now updated with three new chapters. It's now '25 years of sex, drugs, bad behavior, and haute cuisine...plus.' 368p.
  • Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

    By Anthony Bourdain

    Our Price: $26.99
    • Format: Hardcover
    • ISBN-13: 9780061718946
    • Publisher: HarperCollins
    • Published: June 2010
    It has been ten years since the publication of Anthony Bourdain's 'Kitchen Confidential' blew the lid off the fine dining industry. Now, in 'Medium Raw,' Bourdain revisits those early days, examining the ensuing changes that have taken place for the subculture of chefs & cooks, for the restuarant business, and for Bourdain himself. Chronicling his own journey from travellling cook to professional eater to father, he shares unique insights into the food world, & shares never-before-told stories about some of the biggest names in the food industry. Candid and fascinating, 'Medium Raw' is Bourdain's celebration of the transforming food world.
  • Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

    By Anthony Bourdain

    Our Price: $15.99
    • Format: Paperback
    • ISBN-13: 9780061718953
    • Publisher: Ecco
    • Published: May 2011
    An Instant New York Times Bestseller, MEDIUM RAW tracks Bourdain’s unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, in a series of take-no-prisoners, rants, investigations, and interrogations of some of the most controversial figures in food. Beginning with a secret, highly illegal after-hours gathering of powerful chefs that he compares to a mafia summit, Bourdain pulls back the curtain – but never pulls his punches – on the modern gastronomical revolution. Cutting right to the quick, Bourdain sets his sights on some of the biggest names in the foodie world, including David Change, the young superstar chef; the revered Alice Water, the Top Chef contestants, and many more. For philistines and gourmands alike. 281p.
  • My Last Supper: 50 Great Chefs and Their Final Meals - Portraits, Interviews and Recipes

    By Melanie Dunea

    Our Price: $20.00
    • Format: Oversize Hardcover
    • ISBN-13: 9781596912878
    • Publisher: Bloomsbury
    • Published: October 2007
    Portraits, Interviews, and Recipes. Suppose you were a person who has just been told that they have a few days to live. Surely you would want nothing but the best for your final time on earth, and what better way to celebrate your own demise than courting mortality and having the best meal of your existence. In 'My Last Supper' photojournalist Melanie Dunea puts the question to the world's most renowned chefs, for a result that can only be called decadently grim, and deliciously entertaining. Complete with beautiful portraits of each chef, this book is as much a joyous recollection life, love, and cuisine as it is an journey across the lines of culture and tradition.
  • New World Kitchen: Latin American and Caribbean Cuisine

    By Norman Van Aken

    Our Price: $17.50
    • Format: Oversize Hardcover
    • ISBN-13: 9780060185053
    • Publisher: Ecco Press
    • Published: April 2003
    A collection of recipes for Latin American & Caribbean foods - from the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American cuisines from places such as Brazil, Peru, and Argentina, to the distinct tastes of Mexico. Illus., photographs. 336p.
  • The Bobby Gold Stories: A Novel

    By Anthony Bourdain

    Our Price: $16.00
    • Format: Paperback
    • ISBN-13: 9781582344096
    • Publisher: Bloomsbury
    • Published: June 2004
    Food, sex, crime and mayhem! - from the bestselling author of 'Kitchen Confidential.' Bobby Gold, lovable criminal whose turf is the club scene and restaurant, meets Nikki the sautee cook, and things take a turn for life or death. 165p.
  • The Mission Chinese Food Cookbook

    By Danny Bowien

    Our Price: $34.99
    • Format: Hardcover
    • ISBN-13: 9780062243416
    • Publisher: Anthony Bourdain/Ecco
    • Published: November 2015
    A collection of unconventional recipes—including Sichuan Pickled Vegetables, Two Ways; Fish Fragrant Eggplant and Rich Chicken Stock—by the star chef and founder of the Mission Chinese Food restaurant features his signature mashups of Chinese and American cuisine while sharing the story of the restaurant and his rise to fame. 50,000 first printing.
  • The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

    By Anthony Bourdain

    Our Price: $9.00 - $18.00
    • Format: Paperback
    • ISBN-13: 9781596913608
    • Publisher: Bloomsbury
    • Published: May 2006
    In the multiweek New York Times bestseller The Nasty Bits, beloved chef, author, and No Reservations host Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether surviving a lethal hot pot in Chengdu, splurging on New York's priciest sushi, or singing the praises of Ecuadorian line cooks and Hell's Kitchen dives, Bourdain serves it up...Bourdain-style!!! 352p.
  • The Whole Beast: Nose to Tail Eating

    By Fergus Henderson

    Our Price: $10.00 - $19.99
    • Format: Paperback
    • ISBN-13: 9780060585365
    • Publisher: HarperCollinsPublishers
    • Published: March 2004
    This certified “foodie” classic presents the recipes that have marked Fergus Henderson as one of the most innovative, yet traditional chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Chef Henderson’s motto, “Nose to Tail Eating” – be they Pig’s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are puddings, notably the St. John Eccles Cakes, and a very perfect Chocolate Ice Cream. Index, 202p.

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