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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones Hardcover – May 16, 2006

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.

From Booklist

Deriving in large part from his popular series of television travelogues, Bourdain's new collection of essays breezes along. Bourdain writes as he talks--irreverently, earthily, and determinedly free of euphemism. The reader can almost hear him dragging on his cigarette between sentences. In just a few pages he lays bare the gritty, fill-those-tables economics that govern a restaurant's success without respect to the competence of its cooks. He surveys the current crop of overpublicized chefs in their trendy Las Vegas digs and finds their eateries flourishing if soulless. He fears that celebrity (and vast riches) will undo many potentially great chefs, but exceptions such as Mario Batali and Emeril Lagasse confirm his faith in the higher side of his profession. Anyone who's ever dined in one of the thousands of undistinguished and indistinguishable "family" restaurants clogging the nation's highways will appreciate Bourdain's take on "Restaurant Hell." His lusty paean to the old, freewheeling Times Square of drugs, sex, and crime offers a contrarian, in-your-face riposte to New York City's touristy gentrification. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Product details

  • Publisher ‏ : ‎ Bloomsbury USA; First U.S. Edition (May 16, 2006)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 288 pages
  • ISBN-10 ‏ : ‎ 1582344515
  • ISBN-13 ‏ : ‎ 978-1582344515
  • Item Weight ‏ : ‎ 1.25 pounds
  • Dimensions ‏ : ‎ 6.35 x 1.09 x 9.51 inches
  • Customer Reviews:
    4.7 out of 5 stars 916 ratings

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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

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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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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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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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