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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones by [Anthony Bourdain]

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

4.7 out of 5 stars 916 ratings

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Editorial Reviews

From Publishers Weekly

In this typically bold effort, Bourdain (Kitchen Confidential), like the fine chef he is, pulls together an entertaining feast from the detritus of his years of cooking and traveling. Arranged around the basic tastes: salty, sweet, sour, bitter and umami (a Japanese term for a taste the defies description), this scattershot collection of anecdotes puts Bourdain's brave palate, notorious sense of adventure and fine writing on display. From the horrifying opening passages, where he joins an Arctic family in devouring a freshly slaughtered seal, to a final work of fiction, the text may disappoint those who've come to expect more honed kitchen insights from the chef. Surprisingly, though, the less substantive kitchen material Bourdain has to work from only showcases his talent for observation. This book isn't for the effete foodies Bourdain clearly despises (though they'd do well to read it). He criticizes celebrity chefs, using Rocco DiSpirito as a "cautionary tale," and commends restaurants that still serve stomach-turning if palate-pleasing dishes, such as New York's Pierre au Tunnel (now closed), which offered tête de veau, essentially "calf's face, rolled up and tied with its tongue and thymus gland." Fans of Bourdain's hunger for the edge will gleefully consume this never-boring book.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
--This text refers to an alternate kindle_edition edition.

Review

“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

--This text refers to an alternate kindle_edition edition.

Product details

  • ASIN ‏ : ‎ B002UM5BHS
  • Publisher ‏ : ‎ Bloomsbury USA; 1st edition (December 10, 2008)
  • Publication date ‏ : ‎ December 10, 2008
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 843 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 306 pages
  • Page numbers source ISBN ‏ : ‎ 1596913606
  • Lending ‏ : ‎ Enabled
  • Customer Reviews:
    4.7 out of 5 stars 916 ratings

About the author

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Chef, author, and raconteur Anthony Bourdain is best known for traveling the globe on his TV show Anthony Bourdain: Parts Unknown. Somewhat notoriously, he has established himself as a professional gadfly, b&ecirc;te noir, advocate, social critic, and pork enthusiast, recognized for his caustic sense of humor worldwide. He is as unsparing of those things he hates, as he is evangelical about his passions.

Bourdain is the author of the New York Times bestselling Kitchen Confidential and Medium Raw; A Cook’s Tour; the collection The Nasty Bits; the novels Bone in the Throat and Gone Bamboo; the biography Typhoid Mary: An Urban Historical; two graphic novels, Get Jiro! and Get Jiro!: Blood and Sushi and his latest New York Times bestselling cookbook Appetites. He has written for The New Yorker, The New York Times, The Times of London, Bon Appetit, Gourmet, Vanity Fair, Lucky Peach and many other publications. In 2013, Bourdain launched his own publishing line with Ecco, Anthony Bourdain Books, an imprint of HarperCollins. He is the host of the Emmy and Peabody Award-winning docuseries Anthony Bourdain: Parts Unknown on CNN, and before that hosted Emmy award-winning No Reservations and The Layover on Travel Channel, and The Taste on ABC.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
916 global ratings

Top reviews from the United States

Reviewed in the United States on July 31, 2018
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Top reviews from other countries

BAZZA
5.0 out of 5 stars Unbeatable eating entertainment
Reviewed in the United Kingdom on October 31, 2018
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2 people found this helpful
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Caterkiller
4.0 out of 5 stars Some prime cuts, some mechanically-recovered meat
Reviewed in the United Kingdom on July 14, 2011
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5 people found this helpful
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diamondcat
3.0 out of 5 stars First and second courses were great but then it all turned into a bit of a pudding.
Reviewed in the United Kingdom on May 31, 2017
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Leo Fitzsimon
5.0 out of 5 stars Bourdain.
Reviewed in the United Kingdom on January 5, 2021
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Curry Chef
5.0 out of 5 stars Rock n Roll meets Mis en Place
Reviewed in the United Kingdom on February 14, 2017
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