Ein Jahr lang hat sich Anthony Bourdain in seiner Küche, dem Ort seines leidenschaftlichen Wirkens, nicht blicken lassen. Statt in den eigenen Töpfen zu rühren, hat er in fremde geschaut, statt zu kochen, hat er sich bekochen lassen ? auf einer kulinarischen Reise, die ihn fast um die ganze Welt führte und die zu einer phantastischen Odyssee geriet . . .
'It works extremely well. In large part because Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity' Sunday Telegraph
'Brilliantly written up in a raw, stylish gonzo prose, with pitch-black humour and a devilish turn of phrase' Evening Standard
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Anthony Bourdain, life-long line cook and bestselling author of Kitchen Confidential, sets off to eat his way around the world.
But being Anthony Bourdain, this was never going to be a conventional culinary tour. Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin).
Other stops include dining with gangsters in Russia, a medieval pig slaughter and feast in northern Portugal, the Basque All Male Gastronomique Society in Saint Sebastian, rural Mexico with his Mexican sous-chef, a pilgrimage to the French Laundry in the Napa Valley and a return to his roots in the tiny fishing village of La Teste, where he first ate an oyster as a child.
Written with the inimitable machismo and humour that has made Tony Bourdain such a sensation, A Cook's Tour is an adventure story sure to give you indigestion.
