The Nasty Bits - by Anthony Bourdain (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Bestselling chef and host of "No Reservations" has never been one to pull punches. In his latest work, he serves up a well-seasoned "hellbroth" of candid, often outrageous stories from his worldwide misadventures.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b><i>New York Times </i>Bestseller</b> <p/><b>The good, the bad, and the ugly, served up Bourdain-style.</b> <p/>Bestselling chef and <i>Parts Unknown </i>host Anthony Bourdain has never been one to pull punches. In <i>The Nasty Bits</i>, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. <p/>Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--<i>The Nasty Bits</i> is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>"High- and low-lights from the culinary world by the delightfully jaded chef." --<i>People</i> <p/>"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." --<i>Wall Street Journal</i> <p/>"Lovable rogue chef and author of <i>Kitchen Confidential</i> describes stomach-roiling feasts in exotic lands and snipes at celebrity chefs in this entertaining tome." --<i>Chicago Tribune</i> <p/>"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." --<i>New York Times Book Review</i> <p/>"[An] informed and unvarnished view from the kitchen...[Bourdain's] best writing can make food lovers quiver like raw fish." --<i>Cleveland Plain Dealer</i></p><br><p/><br></br><p><b> About the Author </b></p></br></br><p>Chef and author Anthony Bourdain wrote the <i>New York Times </i>bestselling memoirs <i>Kitchen Confidential</i>, <i> Medium Raw</i>, and<i> A Cook's Tour</i>; the collection <i>The Nasty Bits</i>; the novels <i>Bone in the Throat</i>, <i> The Bobby Gold Stories</i>, and<i> Gone Bamboo</i>; the biography <i>Typhoid Mary</i>; and the cookbooks <i>Appetites </i>and<i> Les Halles Cookbook</i>. <p/>Bourdain was the host of the Emmy and Peabody Award-winning docuseries <i>Anthony Bourdain: Parts Unknown</i> on CNN, and prior to that hosted the Emmy Award-winning <i>No Reservations</i> and <i>The Layover</i> on the Travel Channel and <i>The Taste</i> on ABC.</p>
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