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A Cook's Tour: Global Adv...
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A Cook's Tour: Global Adventures in Extreme Cuisines (Inglés) Pasta blanda – 5 nov 2002


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In this paperback reprint, swashbuckling chef Anthony Bourdain, author of the bestselling Kitchen Confidential (which famously warned restaurant-goers against ordering fish on Mondays), travels where few foodies have thought to travel before in search of the perfect meal: the Sputnik-era kitchen of a "less-than-diminutive" St. Petersburg matron, the provincial farmhouse of a Portuguese pig-slaughterer and the middle of the Moroccan desert, where he dines on "crispy, veiny" lamb testicles. Searching for the "perfect meal," Bourdain writes with humor and intelligence, describing meals of boudin noir and Vietnamese hot vin lon ("essentially a soft-boiled duck embryo") and 'fessing up to a few nights of over-indulgence ("I felt like I'd awakened under a collapsed building," he writes of a night in San Sebastian hopping from tapas bar to tapas bar). Goat's head soup, lemongrass tripe, and pork-blood cake all make appearances, as does less exotic fare, such as French fries and Mars bars (deep fried, but still). In between meals, Bourdain lets his readers in on the surprises and fears of a well-fed American voyaging to far-off, frugal places, where every part of an animal that can be eaten must be eaten, and the need to preserve food has fueled culinary innovation for centuries. He also reminds his audience of the connections between food and land and human toil, which, in these sterilized days of pre-wrapped sausages, is all too easy to forget.
Copyright 2002 Reed Business Information, Inc.

Críticas

"Mighty engaging.... [Bourdain's] snappy, full-bore writing style--whether being sarcastic, passionate, or descriptive--is good entertainment."--Kirkus Reviews

"Vintage Bourdain."--Dallas Morning News

"Bourdain's mission is to show the cool, un-Martha side of the culinary world."--Time magazine

"If you're looking for a camel ride and an amiable companion, you could do a lot worse."--Washington Post

"Brilliant. A chain-smoking, hard-drinking, cut-to-the-chase guy's guy, ready to try anything new and different."--Minneapolis Star Tribune

"Adventurous and opinionated, [Bourdain] is very good company."--Milwaukee Journal Sentinel

"Some fine food adventure reading.... Bourdain offers excellent insight into real food."--San Francisco Chronicle

"[Bourdain] is a one-man army traveling the world on his stomach--and his droll wit."--People

"None of your limp-wristed, pinch-mouthed, hoity-toity delicacies for this guy."--Elle

Food Writer of the Year--Bon Appétit

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