Kate's Global Kitchen: A Cook's Tour

A Cook's Tour
In Search of the Perfect Meal

by Anthony Bourdain

Cook's Tour

Paperback and Audio

Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, chef Bourdain travels the world over in search of the ultimate meal.

The only thing Tony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Tony sets out on a quest for his culinary holy grail.

Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mekong Delta. Further west, Kitchen Confidential fans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe...

A Cook's Tour recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef.

Buy the Book!

Buy the Cassette!

A Cook's Tour
In Search of the Perfect Meal
by Anthony Bourdain
Publisher: Ecco/HarperCollins
Paperback: 288 pages, $14.95
ISBN: 0060012781

Audio Cassette
Length: 6 hours/4 cassettes
$25.95; $38.95 (CAN)
ISBN: 0060009705
Information provided by the publisher.

Anthony Bourdain Excerpts

About A Cook's Tour

"Where Food Comes From"
from A Cook's Tour

"Food Is Good"
from Kitchen Confidential:
Adventures in the Culinary Underbelly

Kate's Global Kitchen for March 2003:
3/07/03     The Bourdain Identity
3/14/03     Leaping Leprechauns! More St. Paddy's Day Menus
3/21/03     The Progress of Food Processors
3/28/03     Linda Gassenheimer's Latest