A guide to some of the world's most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania's utter beauty and the stunning desert solitude of Oman's Empty Quarter--and many places beyond.

In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places--in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid, World Travel provides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable.

Supplementing Bourdain's words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Christopher; a guide to Chicago's best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes illustrations by Wesley Allsbrook.

For veteran travelers, armchair enthusiasts, and those in between, World Travel offers a chance to experience the world like Anthony Bourdain.

An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original edition

Almost two decades ago, the New Yorker published a now infamous article, Don't Eat before You Read This, by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.

Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--this time with never-before-published material.

The riveting true crime tale from beloved chef and bestselling author Anthony Bourdain, originally published in 2001, centering deadly cook Mary Mallon-otherwise known as the infamous Typhoid Mary.

By the turn of the twentieth century, it seemed that New York had put an end to the outbreaks of typhoid fever that had ravaged the city. That is, until 1904, when the disease broke out in a household on Long Island. Authorities suspected the family cook, Mary Mallon, of infecting the family through the food on their plates. But before she could be tested, the asymptomatic woman-soon to be known as Typhoid Mary-had disappeared. Proceeding to spread her pestilence from home to home across New York for years, Mary narrowly escaped the law until her arrest and institutionalization in 1907. After three years, she was released on the promise that she could never work as a cook again. So she disappeared once more, assuming countless aliases as she blazed a diseased path through New York, claiming countless lives in her wake. This is her story.

Taking us through the seedy back doors of New York's kitchens circa 1900, Typhoid Mary uncovers the horrifying conditions that allowed for the deadly spread of typhoid over a decade and the life of the roguish woman who propelled it. Writing with his signature panache about his best subjects, rugged kitchens and their hardened chefs, Bourdain serves a feast for true crime fans and true Bourdain acolytes alike.

From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest cuilnary adventures

Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy. -Sam Sifton, New York Times Book Review

The only thing gonzo gastronome and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, What would be the perfect meal?, Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of perfection inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.

Fans of Bourdain will find much to love in revisting this classic culinary and travel memoir.

A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo inserts

Over two decades ago, the New Yorker published a now infamous article, Don't Eat Before Reading This, by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now iconic Kitchen Confidential, became an even bigger sensation and megabestseller. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.

Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade, laying out Bourdain's more than a quarter-century of drugs, sex, and haute cuisine. Including a handwritten introduction and annotations done by Bourdain about a decade after the book was originally published, this edition also features previously unpublished photos to accompany the now-classic text.

20TH ANNIVERSARY EDITION

It's like having the chef standing on the back of your clogs while you cook, keeping you organized, focused, and out of the weeds. This is evergreen. -Gabrielle Hamilton, from the foreword

Globally beloved chef Anthony Bourdain's bestselling classic-the hearty, delicious recipes and provocative tricks of the trade from his famed French brasserie where he made his name-with a new foreword from Gabrielle Hamilton.

Before stunning the world with his bestselling Kitchen Confidential, and hit TV shows Parts Unknown and No Reservations, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, 20 years after its original publication, Bourdain's Les Halles Cookbook remains an audacious classic, full of his signature humor and charm.

Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-firing off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.

As practical as it is entertaining, Anthony Bourdain's handsomely repackaged Les Halles Cookbook and new foreword from Gabrielle Hamilton make for a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

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, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends.

Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook. Once the supposed bad boy of cooking, Mr. Bourdain has, in recent years, become the father of a little girl--a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have morphed into a psychotic, anally retentive, bad-tempered Ina Garten.

The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

A guide to some of the world's most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania's utter beauty and the stunning desert solitude of Oman's Empty Quarter--and many places beyond.

In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places--in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid, World Travel provides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable.

Supplementing Bourdain's words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Christopher; a guide to Chicago's best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes illustrations by Wesley Allsbrook.

For veteran travelers, armchair enthusiasts, and those in between, World Travel offers a chance to experience the world like Anthony Bourdain.

Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV's Travel Channel. Bourdain calls his book, A Bloody Valentine to the World of Food and the People Who Cook, and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been Medium Raw.

A NEW YORK TIMES-BESTSELLING PHENOMENON

Utterly riveting, swaggering with stylish machismo. -New York magazine

The bestselling breakout chef's tell-all from Anthony Bourdain, the globally beloved Emmy award-winning host of Parts Unknown and No Reservations.

In the now-classic memoir that launched Anthony Bourdain's long career, the globally beloved chef took us through the swinging kitchen doors and turned the culinary trade on its head. The result was a deliciously funny, shocking banquet of wild tales that drew from twenty-five years of sex, drugs, bad behavior and haute cuisine.

Sure to delight gourmands and philistines alike, Bourdain recounts everything from his first oyster in the Gironde to his lowly position as dishwasher in a honky-tonk fish restaurant in Provincetown (where he became hooked on chef work for life); from the stovetops of the Rainbow Room atop Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again.

Bourdain's tales of the kitchen are as passionate as they are unpredictable, and Kitchen Confidential will make your mouth water and your belly ache with laughter and leave you wanting more.

Featuring all-new original recipes prepared by Bourdain, plus a yellow ribbon bookmark, and a guide to the ghostly legendary spirits behind these horrifying tales. This horror anthology is sure to please--and scare!

On a dark, haunted night, a Russian Oligarch dares a circle of international chefs to play the samurai game of 100 Candles--where each storyteller tells a terrifying tale of ghosts, demons and unspeakable beings--and prays to survive the challenge.

Inspired by the Japanese Edo period game of Hyakumonogatari Kaidankai, Hungry Ghosts reimagines the classic stories of yokai, yorei, and obake, all tainted with the common thread of food.

Including stellar artists Sebastian Cabrol, Vanesa Del Rey, Francesco Francavilla, Irene Koh, Leo Manco, Alberto Ponticelli, Paul Pope, and Mateus Santolouco as well as amazing color by Jose Villarrubia, a drop-dead cover by Paul Pope.

A gorgeous, haunting, at times gruesome saga that draws from the Japanese mythologies yokai, yorei, and obake, and mixes terrifying suspense with fascinating culinary intrigue, Hungry Ghosts cements an underrated literary legacy of Bourdain. Entertainment Weekly

The expanded version of Anthony Bourdain's Hungry Ghosts . . . reimagines the Japanese tradition of Hyakumonogatari Kaidankai with a particularly spooky twist, as a group of chefs tell a series of stories linked by the common themes of the supernatural and food, each illustrated by artists like Vanesa Del Rey, Francesco Francavilla and Paul Pope. Of course, like all good ghost stories, there's a twist in the tale. --The Hollywood Reporter

[Bourdain's] final graphic novel, Hungry Ghosts, melds food, competition, and -- of course -- spooky specters with the culture-hopping human interest that Bourdain made his calling card. -- SYFY

A series of gastronomic ghost stories that bring together ... [Bourdain's] love of food, Japanese culture and old-school horror comics, plus some new recipes... An all-star roster of illustrators, from alt-comics legend Paul Pope to The Legend of Korra artist Irene Koh, to bring each spooky tale to life. --New York Post

The book is a thing of beauty, but the stories are filled with images of death and destruction. Knives and axes feature prominently. Decapitation and amputation abound. Eating but also being eaten. These are horror stories with recipes. --The Independent UK

Structured as an old-fashioned Tales from the Crypt-style horror anthology, complete with a frame story and ghoulish host, the twist ... is that these offerings are all food-themed--and all variations on yarns from Kwaidan, Lafcadio Hearn's collection of traditional Japanese ghost lore. ..... Each piece is drawn by a different artist, including such comics luminaries as Vanesa Del Rey, Francesco Francavilla, and Paul Pope. -- Publishers Weekly

Delicious. -- Previews World

An off-beat and very interesting read .... The artwork on the series ... [is] top notch and fascinating--a perfect combination of collaborators brought the stories to life across cultures. -- Comicon

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.

The acclaimed first novel by the New York Times bestselling author of Kitchen Confidential and host of Parts Unknown on CNN. A wildly funny, irreverent tale of murder, mayhem, and the mob.

When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next.

With the FBI on one side, and his eccentric wise-guy superiors on the other, Tommy has to struggle to do right by his conscience, and to avoid getting killed in the meantime.

In the vein of Prizzi's Honor, Bone in the Throat is a thrilling Mafia caper laced with entertaining characters and wry humor. This first novel is a must-have for fans of Anthony Bourdain's nonfiction.

More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's fully illustrated journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and mementos with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world. Want to know where to get good fatty crab in Rangoon? How to order your reindeer medium rare? How to tell a Frenchman that his baguette is invading your personal space?
This is your book. For any Bourdain fan, this is an indispensable opportunity to hit the road with the man himself.

The definitive, career-spanning collection of writing from Anthony Bourdain, assembled for the first time in book form, with an Introduction by Patrick Radden Keefe

Anthony Bourdain represented many things to many people--and he had many sides. But no part of his identity was more important to him than that of a writer; it was one of the central ways he saw himself. Revealing Anthony Bourdain's observant, curious, and hungry mind, The Anthony Bourdain Reader is a collection of Bourdain's best writing and touches on his many pursuits and passions, from restaurant life to family life to the low life, from TV to travel through places like Vietnam, Buenos Aires, Paris, and Shanghai.

With pointed opinions on the specific use of brioche buns, the devastation of Western foreign policy, and the pain and pleasure of hot pot, this new collection encapsulates the unique brilliance of a once-in-a-generation mind and one of our most distinctive writers. After Bourdain's years of traveling the globe in search of the very best of cuisine and culture, The Anthony Bourdain Reader is a testament to the enduring and singular voice he crafted, with eclectic and curated chapters, including visceral graphic novel excerpts, some of his most well-loved recipes, and never-before-published pieces.

Edited by Bourdain's longtime agent and friend Kimberly Witherspoon, and with a new Introduction by Patrick Radden Keefe, this is an essential reader for any Bourdain fan as well as a vivid and moving recollection of his life and legacy.

Here you will find Seth Stevenson's extraordinary experience of Looking for Mammon in the Muslim World as he makes his way through sweltering and paradoxical Dubai. Exotic tastes and larger-than-life personalities abound as Bill Buford accompanies the chocolate maker Frederick Schilling to the rain forests of Brazil. And on the other side of the world, Calvin Trillin trolls Singapore for the ultimate street food, while Kristin Ohlson delves into the harrowing challenges faced by proprietors of restaurants in Kabul, Afghanistan.

The twenty-five pieces in this collection have their fair share of the absurd as well. David Sedaris explains the hilarious highs (sundaes) and woeful lows (sobbing with your seatmate) of flying Business Elite. Gary Shteyngart goes To Russia for Love during St. Petersburg's vodka-soaked wedding season. And Emily Maloney gets up close and personal with her fellow travelers -- and their massage devices -- in a South American hostel.

Culled from an amazing variety of publications, the writing in this volume is so vibrantly good, you'll feel like you've armchair-traveled around the world (Chicago Sun Times).

In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging.

On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the Vertical Farm, who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to decapitate patrons who dare request a California Roll, or who stir wasabi into their soy sauce. Both sides want Jiro to join their factions. Jiro, however has bigger ideas, and in the end, no chef may be left alive!

Anthony Bourdain, top chef, acclaimed writer (Kitchen Confidential, Medium Raw) and star of the hit travel show, No Reservations, co-writes with Joel Rose (Kill Kill Faster Faster, The Blackest Bird) this stylized send-up of food culture and society, with detailed and dynamic art by Langdon Foss.

The Super Easy Air Fryer Cookbook offers the easiest recipes to indulge in healthier fried favorites any day of the week.

In This Essential Air Fryer Cookbook，you'll find more than 550 recipes for whipping up quick, simple, and flavorful air-fried meals designed to share with a partner, roommate, or friend. These tasty dishes make mealtime easy with speedy prep, minimal cleanup, and everyday ingredients you can easily find at your local grocer.

Fryer Cookbook for Beginners and you'll learn to:

Fry―crispy Southern Fried Chicken, hot-as-you-want Buffalo Chicken Wings, and other classic comfort foods

Bake―gooey Cinnamon Rolls, savory quick breads, and other tasty baked goods

Grill―tender Grilled Rib Eye with Herb Butter, juicy corn on the cob, and dozens of grilled dishes

Steam―succulent Lobster Tails that perfectly flake on your fork, vegetable sides, and several more sensational steams

Roast―traditional Cornish Hen, smoky Homemade Potato Wedges, and other simple roasting recipes

Toast―buttery Bruschetta with tomatoes and basil, plus ideas for easy toasting options

Discover how you can transform your air fryer into the centerpiece of your kitchen with this air fryer recipes cookbook. Maximize your cooking time and start making healthier meals that you and your family will love with This Essential Air Fryer Cookbook.

Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV's Travel Channel. Bourdain calls his book, A Bloody Valentine to the World of Food and the People Who Cook, and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been Medium Raw.