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A Cook's Tour: Global Adventures in Extreme Cuisines Paperback – Jan 1 2002


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Product Details

  • Paperback
  • Publisher: Ecco Pr (2002)
  • Language: English
  • ISBN-10: 0060012781
  • ISBN-13: 978-0060012786
  • Product Dimensions: 20.5 x 13.6 x 2 cm
  • Shipping Weight: 272 g
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Bestsellers Rank: #77,368 in Books (See Top 100 in Books)


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3.8 out of 5 stars
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By Murray Callaghan on March 28 2014
Format: Kindle Edition
I spied this at a book sale and thought I'd take a chance on it to see how it compares to the show. Raw, honest, insightful and entertaining Tony takes you along on a worldwide culinary adventure. If you love the show or just want an entertaining read this is highly recommended.
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Format: Paperback
Tony confesses at the beginning he sold out, but then takes us along for a great ride. I was interested because I had seen the show, I could tell he wasn't that serious, but was enjoying the opportunity. He has the New York blunt, rye attitude, yet allows us to see the human side of his mistakes and highlights them with his humor.
His style may well offend if you are too sensitive sensibilities. Though he reminds me of many career cooks I have known.
If you loved the show, it will make you look at it in a whole new light. If you enjoy food and traveling to different cultures it's a book for you. If you enjoy a good read, buy it and watch Tony's quest for the Perfect 'Free' Meal.
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By Robert Kim on May 18 2002
Format: Hardcover
The thing about Portugal--the fattening and killing of the pig to using its bladder as a soccer ball--was wonderfully described. It's almost as if he brought us with him on the trip. But after that nothing really stood out for me, except his bashing (rightfully so, in my opinion) of Jamie Oliver and his memorable iguana eating experience, a hotel mascot no less, in Mexico. One can say, practically, these could have been found as chapters he discarded when he wrote Kitchen Confidential.
Do read the book; it's still a good read.
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Format: Hardcover
I'm new to reading travel books. I read "Blue Highways" in college and Bill Bryson's book about the Appalachian Trail recently. I guess I've been lucky so far...this is a good read in that vein. Neither of my last two finds are Earth shattering, but that's what makes them inspirational and sort of a bit-more-than-commonplace. What I mean is, it inspires you to try new things that you really can do on a realistic scale.
I've seen the Food Network show that the book builds upon. You'll read about what your not seeing. That's the beauty. On the TV show you may see Tony grimace through eating igauna for a moment, but in the book you get a great description of just how horrible it was. Or how he had to re-shoot his entrance to a restaurant---after a full course meal with waitress-induced drinks.
It's all about taking the cooking show out of the kitchen and getting adventurous. Can you see Emiril(sp?) sleeping in a floor-to-ceiling tiled dive hotel and then helping kill what he eats? Or haggling to buy a whole goat, riding camels over sand dunes all day (i can't see either Emeril or Mario doing that...unless it's on a Supercamel), and finally drinking beer, smoking hash, and eating the goat? Me either. And it's done with a great description of getting the goat and even the mud covered oven it's cooked in. The night sky. The campfire jokes.
In a nutshell, if you like cooking shows, like cooking, and like travelling, then give this book a whirl. This would be a great book to take traveling as it will inspire you to dig beyond the well-travelled main streets in search of the authentic experience wherever you are. Sights, sounds, smells, and tastes. Tony's NY city-boy point of view only accentuates the more rural experiences in the book.
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By peter wild on April 5 2002
Format: Hardcover
I take it all back. Everything I said about Kitchen Confidential I take back. The scrappy edit, the attitude, the skipping over of history, the half-told tales. I take it all back. If the success of that book meant that Anthony Bourdain was allowed to write this book - well, I take it all back.
This time around, Tony (he's Tony, like Tony Soprano) is travelling the world looking for the perfect meal. What that entails (or rather, what that entrails) is eating delicacies indigenous to specific locales: he eats a still-beating cobra's heart and drinks snake bile in Vietnam, he devours the intestines of a pig (and the everything else of a pig) in Portugal, he sucks up fish eyes, he eats a whole roasted lamb with the Tuareg (a nomadic desert community) in the Sahara, he dines with Russian gangsters, he even eats vegetarian food (and you know how much Tony hates vegetarians!). But it's more than that: he eats powdered dried king prawns, chopped toro and fresh chives, he eats tiny coronets of salmon tartare, shallot soup with English cucumber sorbet and dill-weed tuile. Your mouth aches. He eats muc huap (which is steamed squid and ginger), ca thut xot ca chu (tuna braised in tomato and cilantro) and mi canh ca (a sweet-and-sour soup of fish, noodles, tomato, onion, cilantro, pineapple and scallion, together with green crabs overstuffed with roe). You are narcotic with hunger.
But there is still more. You warm to Tony more this time around. It feels like the pressure is off. He is no longer performing (or at least not in the same way). We're old friends now, almost. What problems there are (he still skips - the book is wildly episodic and anecdotal - one chapter he is here, one chapter he is there - you get no real sense of WHY he goes to the places he does, what decisions are made concerning the passage from A to B) don't seem to matter quite so much because the episodes themselves are just so damn good.
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Format: Hardcover
Having read "Kitchen Confidential", it is evident that Bourdain has a unique approach to being a chef. In "A Cook's Tour", he travels the world in search of the "perfect meal", or to be exact, his perfect meal. He is quick to recognize that the concept of a perfect meal is very subjective, and is different for each person
He travels through Europe and Asia, searching out some of the most unusual and incredible dishes, and he has a camera crew along for the ride. Even if this was not to become a Food Network series, it would still be a great book. Bourdain considers this whole thing to be his way of selling out, which he points out early on, with some humility. Anyone who has read "Kitchen Confidential" would know that Bourdain hates celebrity chefs, Bobby Flay and Emeril being the cheif offenders in his books. For him to do something like this is, in his own worlds, selling himself out. Is it a healthy disrespect for success, or daftness? Perhaps both. But it is a fascinating journey, and exposes different and unusual culinary practices that are interesting, and sometimes hard to stomach.
As someone who aspires to be a chef, this book has presented a neat learning curve to me. The importance of embracing new techniques, and different cuisine of different cultures, is half the battle for being a good chef. The idea for this book was excellent, and it is something that most people would want to do given the oppertunity. Though not all aspects of this book are pleasant. Bourdain visits some places that most of us would rather not. In Asia, he visits a dirty, stagnat swamp hotel just so he can try the fire-roasted duck. He talks about episodes of food poisoning, bacteria, and animal slaughtering.
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