By Anthony Bourdain
Dodging minefields in Cambodia, diving into the icy waters open air a Russian tub, Chef Bourdain travels across the world looking for the final word meal. the one factor Anthony Bourdain loves up to cooking is touring, and A Cook's journey is the shotgun marriage of his maximum passions. encouraged by way of the query, 'What will be the excellent meal?', Anthony units out on a quest for his culinary holy grail. Our adventurous chef begins out in Japan, the place he eats conventional Fugu, a toxic blowfish that are ready purely through in particular approved cooks. He then travels to Cambodia, up the mine-studded highway to Pailin into self reliant Khmer Rouge territory and to Phnom Penh's Gun membership, the place neighborhood fare is served up along a menu of accessible firearms. In Saigon, he's taken care of to a maintaining meal of dwell Cobra center ahead of relocating directly to appreciate a snack with the Viet Cong within the Mecong Delta. extra west, Kitchen personal lovers will realize the Gironde of Tony's adolescence, the 1st cease on his eu itinerary. And from France, it's directly to Portugal, the place a complete village has been fattening a pig for months in anticipation of his arrival. And we're simply midway around the world. . . A Cook's journey recounts, in Bourdain's inimitable type, the adventures and misadventures of America's favourite chef.
Copyright 2001. First released by means of Bloomsbury united states in 2001. This ebook variation released in 2010.
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Extra resources for A Cook's Tour: In Search of the Perfect Meal
Just enough. Mayonnaise, like hollandaise, is a process of forcing egg yolks to absorb a fatty substance, oil in this case, and to hold it in thick and creamy suspension. — Mastering the Art of French Cooking, Vol. 1 It’s hard to make mayonnaise by trial and error. — The Joy of Sex BEFORE THE BEGINNING Joy of Cooking Every night when he came home from work, the first thing Dad would do was take the change out of his suit pockets and dump it into a big blue plastic cup with the arrowhead logo from my summer camp printed on it in white, which he kept in the cabinet just to the right of his sink in the master bath.
I still had on my nightgown. I’d pulled over it my mom’s boxy blue cowl-neck sweater with the wiggly alpine stripes. Around Christmastime I liked to pretend it might snow. In quieter moments, in the bath or before I got out of bed in the morning, I would imagine the flakes drifting down outside, while I curled up on a great pile of pillows before a roaring fireplace with Jason Bateman, whose half-cocked grins seemed to suggest Joy of Sex stuff, only in a nice way, and with less armpit hair. Mom’s cowl-neck sweater helped enormously with these daydreams.
Find the most pale, pierced and kohl-eyed, proudly pervy hipster you can and ask her to cook Pâté de Canard en Croûte, aided only by the helpful illustrations on pages 571 through 575. ” But why? What is it about this book? It’s just an old cookbook, for God’s sake. Yet vegetarians, Atkinsers, and South Beach bums flare their nostrils at the stink of apostasy between its covers. Self-proclaimed foodies spare a smile of fond condescension before returning to their Chez Panisse cookbooks. By all rights, I should feel this way too.