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Book Cover for: The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones, Anthony Bourdain

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

Anthony Bourdain

New York Times Bestseller

The good, the bad, and the ugly, served up Bourdain-style.

Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, 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.

Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.

Book Details

  • Publisher: Bloomsbury USA
  • Publish Date: May 1st, 2007
  • Pages: 304
  • Language: English
  • Edition: undefined - undefined
  • Dimensions: 8.20in - 5.50in - 0.90in - 0.70lb
  • EAN: 9781596913608
  • Categories: Essays & NarrativesMemoirsCulinary

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About the Author

Bourdain, Anthony: - Anthony Bourdain was the bestselling author of Kitchen Confidential: Adventures in the Culinary Underbelly, and the author of the novels: Bone in the Throat, The Bobby Gold Stories and Gone Bamboo. His work appeared in the New York Times, the New Yorker and Food Arts magazine. He was the host of the international CNN television series Parts Unknown.

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Praise for this book

"High- and low-lights from the culinary world by the delightfully jaded chef." --People

"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." --Wall Street Journal

"Lovable rogue chef and author of Kitchen Confidential describes stomach-roiling feasts in exotic lands and snipes at celebrity chefs in this entertaining tome." --Chicago Tribune

"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." --New York Times Book Review

"[An] informed and unvarnished view from the kitchen...[Bourdain's] best writing can make food lovers quiver like raw fish." --Cleveland Plain Dealer