Ibisubizo by’amashakiro

A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material. <P><P><b>A New York Times Bestseller</b>... More

The long-awaited follow-up to the megabestseller Kitchen Confidential<P><P> In the ten years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, from Monday fish to the breadbasket conspiracy, much has changed for the subculture of chefs... More

Essays from the long time chef and host of his travel show and author of Kitchen Confidential.... More

The brilliant intellect and candor of Anthony Bourdain is on full display in this collection of interviews from throughout his remarkable career, including interviews with Neil Degrasse Tyson and Trevor NoahAnthony Bourdain always downplayed his skills as a chef (many disagreed). But despite his mod... More

"Easy to read and hard to put down, these essays capture with fine detail the extraordinary wonder of travel" (Chicago Sun Times). Contributors include Bill Buford, David Sedaris, Paul Theroux, Calvin Trillin, Catherine Watson, and others.... More

Bourdain crisscrosses the world, sampling local delicacies from the sublime to the bizarre. Throughout his travels, Bourdain discovers again and again the importance of community, kinship, and the power of food to bring people together.... More

Anthony Bourdain is 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 frie... More

A guide to some of the world’s most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony BourdainAnthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a triba... More

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 by Michael Ruhlman -- the award-winning an... More

Questlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten inno... More

Once a year, the world's finest and most beloved chefs (and the foodies who love them) converge on Miami's South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival's tenth year, the Food Network South Beach Wine & Food Festival Cookbook... More

Welcome to Big Gay Ice Cream's debut cookbook, a yearbook of ice cream accomplishments--all the recipes you need to create delicious frozen treats.* New to making ice cream at home? Never fear--freshman year starts off simple with store-bought toppings and shopping lists for the home ice cream parlo... More

"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy [...] Eat. Eat adventurously. Miss nothing. It's all here in these pages."--From the Introduction by Anthony BourdainSit down for a meal with the locals on six continents and what they e... More

Inspired by David Simon's award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. <P><P>From chef Janette Desautel's own Crawfish Raviol... More