ANTHONY BOURDAIN'S LES HALLES COOKBOOK
Strategies, Recipes, and Techniques of Classic Bistro Cooking
No one writes about food or cooking quite like Tony Bourdain. In his bestselling books Kitchen Confidential and A Cook’s Tour, Bourdain captivated readers all over the world with his gritty, action-paced tales of the kitchen. Now he brings his inimitable style and energy to Anthony Bourdain’s Les Halles Cookbook.
With over a hundred recipes from Tony’s restaurant, the legendary Brasserie Les Halles in New York, this is guaranteed to be as much a good read as to help you cook up a storm in the kitchen. A must for every Tony Bourdain fan and for foodies everywhere, this is going to be a classic.
“Don't be misled by Anthony Bourdain's witty, irreverent style. His Les Halles Cookbook is solid, smart, and informative, and his recipes are bona fide bistro fare. From the onion soup to the veal kidney to the gratin dauphinois, this is the honest, unpretentious, comforting, and abundant food I loved as a youth in France and am always ready to enjoy with my family and friends. Anthony has given us an instant classic.”—Jacques Pépin
A COOK’S TOUR
Anthony Bourdain, lifelong line cook and bestselling author, sets off to eat his way around the world. He 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. Other stops include dining with gangsters in Russia, a medieval pig slaughter in northern Portugal, and a return to his roots in the tiny fishing village of La Treste, where he first ate an oyster as a child.
"I'll always remember, as one does in moments of extremis, the tiny, innocuous details — the blank expressions on the children's faces, the total lack of affect. And I'll never forget the look of pride on José's face, as if he were saying, 'This, this is where it all starts. Now you know. This is where food comes from.'
The animal's belly was now split open from crotch to throat. Have you ever seen Night of the Living Dead, the black-and-white original version? Remember the ghouls playing with freshly removed organs, dragging them eagerly into their mouths in a hideous orgy of slurping and moaning? That scene came very much to mind as we all sifted quickly through the animal's guts, putting heart, liver and the tenderloin aside for immediate use.
It was time to eat."
KITCHEN CONFIDENTIAL
After twenty-five years of sex, drugs, bad behaviour and haute cuisine, chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as dishwasher in a honky-tonk fish restaurant in Provincetown, from the kitchen of the Rainbow Room atop the 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 passionate and unpredictable, shocking and funny.
"One weekday, a large wedding party arrived, fresh from the ceremony: bride, groom, ushers, family and friends. The bride appeared at the open Dutch door. She was blonde and good-looking in her virginal wedding white, and she spoke closely with the chef for a few seconds. A few moments later she was gone again, but Bobby, visibly trembling, suddenly said, 'Tony! Watch my station,' and scooted out the back door.
There was a fenced-off garbage stockade right outside the window by the dishwasher, that concealed the stacked trash. Soon, all of us were peering through the window, where in full view of his assembled crew, Bobby was noisily rear-ending the bride. She was bent obligingly over a 55-gallon drum, her gown hiked up over her hips.
And then I knew, dear reader, for the first time: I wanted to be a chef."
'Bourdain’s prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois.' —New York Magazine
'Wonderful ... Bourdain captures the world of restaurants in all its theatrical, demented glory. [He] clearly operates with all six burners on scorch, and the result keeps the reader excited.' —USA Today
'[A] literary chef, as appreciated for quips as for steak frites.' —New York Times
GONE BAMBOO
 Gone Bamboo pits Henry, a CIA-trained assassin, and Frances, his hard-nosed, hard-bodied wife against two governments and a cross-dressing mafioso. Henry and Frances have gone bamboo-living an idyllic, retired life in the Caribbean-but when Donnie, a powerful capo relocated by the Federal Witness Protection Program, inadvertently jeopardizes their plan, all hell breaks loose. Despite the fact that Henry once tried to kill Donnie, the two join forces against the transvestite mob boss looking to ace Donnie. But things aren’t going to be so easy. . . .
Written in Anthony Bourdain’s signature style-raucous, funny, a bit vicious, and always fun-Gone Bamboo is a feast of murder, hitmen, and the hitwomen they love. Reminiscent of Dashiell Hammet’s Nick and Nora, Bourdain’s Henry and Frances are a tough-talking, unlikely couple that will win you over-if they don’t kill you first.
'Bourdain establishes himself as a new master of the wiseass crime comedy.'- Publishers Weekly (starred review)
'Bourdain serves up a delectable concoction sure to appeal...' — Denver Post
BONE IN THE THROAT
 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.
"A prodigiously self-assured first novel. . . the author's comic vision goes beyond original. It is deliciously depraved."-The New York Times Book Review
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