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  • 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.
  • Appetites: A Cookbook

    By Anthony Bourdain

    Our Price: $40.00
    • Format: Hardcover
    • ISBN-13: 9780062409959
    • Publisher: Ecco
    • Published: October 2016
    Anthony Bourdain is a man of many appetites. And for many years--first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown-- he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends. Appetites, his first cookbook in more than ten years, boils down thirty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook. The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.
  • Eating Viet Nam: Dispatches from a Blue Plastic Table

    By Graham Holliday

    Our Price: $26.99
    • Format: Hardcover
    • ISBN-13: 9780062293053
    • Publisher: Anthony Bourdain / Ecco
    • Published: March 2015
    Recounting his move to Viet Nam—a strange, enticing land infused with exotic smells and tastes—a journalist takes armchair travelers along for the ride as he searches for authentic Vietnamese food, which leads him all over the country and introduces him to a remarkable people, including his wife. 25,000 first printing.
  • 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 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.
  • Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

    By Anthony Bourdain

    Our Price: $13.50
    • 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.
  • The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

    By Michael Ruhlman

    Our Price: $12.00
    • Format: Hardcover
    • ISBN-13: 9780743299787
    • Publisher: Scribner
    • Published: 2007
    Bestselling food author and columnist Michael Ruhlman combines his blueprints for successful writing with his remarkable gift of good taste. 'The Elements of Cooking' is modeled in the fashion of Strunk & White's 'Elements of Style', as readers, cooks, and writers alike will surely tell, this indispensable guide to your kitchen will be one that is sure to stand the test of time. Bibliography time.
  • 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.

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