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An illustrated, behind-the-scenes travel journal of the beloved chef's global adventures.

About the Author

Anthony Bourdain is the author of eight books, including the bestselling Kitchen Confidential, A Cook's Tour, Les Halles Cookbook, and The Nasty Bits. A thirty-year veteran of professional kitchens, he is the host of No Reservations on the Travel Channel (beginning its fourth season in August 2007), and the executive chef at Les Halles in Manhattan. He lives in New York City.

Reviews

"Bourdain is one of the country's best food writers...His opinions are as strong as his language, and his tastes as infectious as his joy." --New York Times Book Review "In addition to being an authority on kitchen scandals, Bourdain is now an expert eater, top-notch journalist, storied cultural ambassador and professional airline passenger. He's the rebel outsider with insider access." --Playboy "[Bourdain writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages." --New York magazine " Zany antics aside, No Reservations amply reflects Bourdain's search for the heart and soul of humanity--and, of course, the ultimate roast pig." --BookPage "More than leftovers of his show (now in its fourth season), this is a fresh, satisfying meal...with lavish new photos and commentary." --Booklist "delivers another entertaining look at the best and worst places around the world in which to eat... Bourdain also provides many of his always incisive and entertaining observations" --Publisher's Weekly Bourdain is one of the country's best food writers His opinions are as strong as his language, and his tastes as infectious as his joy. "New York Times Book Review" In addition to being an authority on kitchen scandals, Bourdain is now an expert eater, top-notch journalist, storied cultural ambassador and professional airline passenger. He's the rebel outsider with insider access. "Playboy" [Bourdain writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages. "New York magazine" Zany antics aside, "No Reservations "amply reflects Bourdain's search for the heart and soul of humanity--and, of course, the ultimate roast pig. "BookPage" More than leftovers of his show (now in its fourth season), this is a fresh, satisfying meal...with lavish new photos and commentary. "Booklist" delivers another entertaining look at the best and worst places around the world in which to eat... Bourdain also provides many of his always incisive and entertaining observations "Publisher's Weekly"" "Bourdain is one of the country's best food writers...His opinions are as strong as his language, and his tastes as infectious as his joy."--"New York Times Book Review """ "In addition to being an authority on kitchen scandals, Bourdain is now an expert eater, top-notch journalist, storied cultural ambassador and professional airline passenger. He's the rebel outsider with insider access."--"Playboy""" " " "[Bourdain writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages."--"New York" magazine " Zany antics aside, "No Reservations"amply reflects Bourdain's search for the heart and soul of humanity--and, of course, the ultimate roast pig."--"BookPage" "More than leftovers of his show (now in its fourth season), this is a fresh, satisfying meal...with lavish new photos and commentary."--"Booklist""" "delivers another entertaining look at the best and worst places around the world in which to eat... Bourdain also provides many of his always incisive and entertaining observations"--"Publisher's Weekly" "Bourdain is one of the country's best food writers...His opinions are as strong as his language, and his tastes as infectious as his joy."-"New York Times Book Review """ "In addition to being an authority on kitchen scandals, Bourdain is now an expert eater, top-notch journalist, storied cultural ambassador and professional airline passenger. He's the rebel outsider with insider access."-"Playboy""" " " "[Bourdain writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages."-"New York" magazine " Zany antics aside, "No Reservations "amply reflects Bourdain's search for the heart and soul of humanity-and, of course, the ultimate roast pig."-"BookPage" "More than leftovers of his show (now in its fourth season), this is a fresh, satisfying meal...with lavish new photos and commentary."-"Booklist"""&nbs " Bourdain is one of the country' s best food writers... His opinions are as strong as his language, and his tastes as infectious as his joy." -- "New York Times Book Review """ " In addition to being an authority on kitchen scandals, Bourdain is now an expert eater, top-notch journalist, storied cultural ambassador and professional airline passenger. He' s the rebel outsider with insider access." -- "Playboy""" " " " [Bourdain writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages." -- "New York" magazine

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