The author traces his own journey from a novice cook to celebrity chef.

Written with the no-holds-barred ethos of his beloved series, No Reservations and Parts Unknown, the celebrity chef and culinary explorer’s first cookbook in more than ten years—a collection of recipes for the home cook.

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,

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A collection of essays of the culinary travels and misadventures of the author, and contains critiques of food purists and celebrity chefs.

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 Noah.

From bat on the island of Fais to chicken on a Russian train to barbecue in the American heartland, from mutton in Mongolia to couscous in Morocco to tacos in Tijuana - on the road, food nourishes us not only physically, but intellectually, emotionally,and spiritually too. It can be a gift that enables a traveler to survive, a doorway into the heart of a tribe, or a thread that weaves an indelible tie; it can be awful or ambrosial - and sometimes...

Los Angeles - CA, New York chef, Anthony Bourdain, descends into the culinary underbelly of his metropolitan nemesis, Los Angeles, where he experiences the trials of celebrity fame and the joys of West Coast cuisine.

Anthony travels to Tokyo, where he begins in the Tsujiki market and then is introduced to techniques in preparing edomae sushi. He also learns the diets of Sumo wrestlers.

San Sebastian, Spain: Tony explores the food-crazed Basque culture. Tony's guide, Chef Luis Irizar, takes Tony into the underworld of Basque gastronomic societies. Later, Tony explores the cities tapas bars.

This multi-cultural city is explored through its traditional food.