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A Cook's Tour: Global Adventures in Extreme Cuisines [Englisch] [Taschenbuch]

Anthony Bourdain
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Kurzbeschreibung

5. November 2002

The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.


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A Cook's Tour: Global Adventures in Extreme Cuisines + Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook + Kitchen Confidential
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Produktinformation

  • Taschenbuch: 288 Seiten
  • Verlag: Harper Perennial; Auflage: Ecco. (5. November 2002)
  • Sprache: Englisch
  • ISBN-10: 0060012781
  • ISBN-13: 978-0060012786
  • Größe und/oder Gewicht: 20,5 x 13,6 x 2 cm
  • Durchschnittliche Kundenbewertung: 4.5 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 680.578 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Amazon.de

A Cook's Tour is the written record of Anthony Bourdain's travels around the world in his search for the perfect meal. All too conscious of the state of his 44-year-old knees after a working life standing at restaurant stoves, but with the unlooked-for jackpot of Kitchen Confidential as collateral, Mr. Bourdain evidently concluded he needed a bit more wind under his wings.

The idea of "perfect meal" in this context is to be taken to mean not necessarily the most upscale, chi-chi, three-star dining experience, but the ideal combination of food, atmosphere, and company. This would take in fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco (roasted sheep's testicle, as it happens); it would stretch to smoked fish and sauna in the frozen Russian countryside and the French Laundry in California's Napa Valley. It would mean exquisitely refined kaiseki rituals in Japan after yakitori with drunken salarymen. Deep-fried Mars Bars in Glasgow and Gordon Ramsay in London. The still-beating heart of a cobra in Saigon. Drink. Danger. Guns. All with a TV crew in tow for the accompanying series--22 episodes of video gold, we are assured, featuring many don't-try-this-at-home shots of the author in gastric distress or crawling into yet another storm drain at four in the morning.

You are unlikely to lay your hands on a more hectically, strenuously entertaining book for some time. Our hero eats and swashbuckles round the globe with perfect-pitch attitude and liberal use of judiciously placed profanities. Bourdain can write. His timing is great. He is very funny and is under no illusions whatsoever about himself or anyone else. But most of all, he is a chef who got himself out of his kitchen and found, all over the world, people who understand that eating well is the foundation of harmonious living. --Robin Davidson, Amazon.co.uk

Pressestimmen

Food Writer of the Year (Bon Appétit)

“[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)

“Bourdain’s mission is to show the cool, un-Martha side of the culinary world.” (Time magazine)

“Mighty engaging.... [Bourdain’s] snappy, full-bore writing style--whether being sarcastic, passionate, or descriptive--is good entertainment.” (Kirkus Reviews)

“Adventurous and opinionated, [Bourdain] is very good company.” (Milwaukee Journal Sentinel)

“Brilliant. A chain-smoking, hard-drinking, cut-to-the-chase guy’s guy, ready to try anything new and different.” (Minneapolis Star Tribune)

“Some fine food adventure reading…. Bourdain offers excellent insight into real food.” (San Francisco Chronicle)

“If you’re looking for a camel ride and an amiable companion, you could do a lot worse.” (Washington Post)

“Vintage Bourdain.” (Dallas Morning News)

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5 von 5 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Originell, authentisch, mind-opening 27. September 2003
Von Ein Kunde
Format:Broschiert
Bourdain wird sicherlich kein Nobelpreisträger. Seine Bücher werden trotzdem einmal Doku-Klassiker werden, denn sie eröffnen den meisten seiner Leser eine neue, unbekannte Welt: Auf der Suche nach dem perfekten Mahl nimmt Bourdain, seines Zeichens Koch aus New York, uns mit auf eine Reise durch die Kochkulturen der Welt. Seine ungewöhnlichen Begegnungen mit den Menschen und ihrer Lebensart vor Ort, wie zum Beispiel in Vietnam, Russland oder Portugal, machen Appetit darauf, auch selbst einmal die Welt fernab von Pauschaltourismus und Currywurst zu erkunden. Bourdains entwaffnende Ehrlichkeit und Selbstironie, sein schwarzer Humor sowie Anekdoten aus seinem Rock'n'Roll-Lifestyle Leben als Koch machen diesen Reisebericht zu einem unkonventionellen Vergnügen.
Tipp: erst Kitchen Confidential von Bourdain lesen!
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4 von 6 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Kleine Unwahrheiten trüben keinesfalls das Vergnügen 12. Dezember 2007
Von Niclas Grabowski TOP 500 REZENSENT VINE-PRODUKTTESTER
Format:Taschenbuch
Nein, ich will gar nicht bezweifeln, dass der Autor die im Buch beschriebenen Ereignisse wirklich so erlebt hat. Denn zumindest einige der Beschreibungen kann der Rezensent aus eigener Erfahrung bestätigen, so die wunderbare Beschreibung der Erlebnisse in einem japanischen Ryokan inklusive Kaiseki-Menü. Aber dennoch steckt das Buch irgendwie voller Unwahrheiten. Hier nur ein paar Beispiele:

Unwahrheit Nummer 1: Es geht um die Jagd nach dem vollkommenen Genuss.

Wo würden Sie nach dem vollkommenen Genuss suchen? Etwa irgendwo in Kambodscha, wo ihnen im Hotelzimmer die lokale Fauna nicht nur auf, sondern auch in den Körper will? Oder bei der russischen Mafia in St. Petersburg, wo Boxkämpfe immer erst nach dem blutigen KO abgebrochen werden? Mitten in der Wüste, wo es gegen Abend schrecklich kalt wird? Oder in einem fragwürdigen Restaurant an der französischen Küste, dass seit drei Tagen Kalbskopf erfolglos anbietet? Also ich würde mir es einfach machen, ein Luxushotel mit vielen Sternen suchen und dann genießen. Aber Bourdain will genau das nicht. Er will leiden. Er will die Welt sehen. Und so lesen wir viele Geschichten von Reisen an exotische und weniger exotische Orte. Aber die wählt er nicht nach dem Genussfaktor aus, sondern danach, ob man darüber gut und spannend schreiben kann. Und ob das mitreisende Fernsehteam die richtigen Bilder bekommt. In Wirklichkeit werden also ganz andere Dinge gejagt. Nämlich Erlebnisse.

Unwahrheit Nummer 2: DAS perfekte Essen hat der Autor nicht gefunden.

Der Autor reist in das Dorf in Frankreich, in dem er seine Kindheit verbracht hat. Und wie als Kind isst er dort frische Austern, direkt vom Boot. Und sie schmecken auch genauso wie in seiner Kindheit.
Lesen Sie weiter... ›
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Amazon.com: 4.2 von 5 Sternen  177 Rezensionen
79 von 86 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Companion to Food Network Show. All The Good Stuff 22. März 2004
Von B. Marold - Veröffentlicht auf Amazon.com
Format:Taschenbuch
The colossal irony of the Food Network series on which this book is based is the heart felt statements in the author's previous book `Kitchen Confidential' that he will never get his own Food Network series. He goes on in that book to say some rather unflattering things about Emeril Lagasse that seem to be a guarantee that his prediction will come true.
Well, Anthony Bourdain got his own Food Network show, and it is, to my lights, the most enjoyable travelogue style show they have ever done. I will warrant the prediction that it will also be the most enjoyable travelogue show they will ever do. I think the original 16 to 18 episodes are even better than the `second season' episodes he did which were not in this book. In the follow-up episodes, Bourdain (or his handlers) tend to start parodying themselves and make more coy, self-referential statements such as the cute business when Tony is in New Orleans and he gets slugged by matronly women for dissing their favorite son, Emeril.
In case you are not familiar with the Bourdain persona, I can quote a local paper's comparison to Emeril as the Food Network's star student, Alton Brown as the class nerd, and Tony Bourdain as the perennial juvenile delinquent. That is not to say Bourdain's view of things is juvenile. It is, in fact, as insightful as any other culinary commentary. The difference between Bourdain and other culinary travelers is that Bourdain is telling us about things from the inside, from the point of view of palate, tongue, nose, ears, and tummy. He is also talking from the inside in that he has been a working cook and chef for his whole life, who has seen just about everything the other culinary journalists have seen and more, including a stint at a childhood in France. The sardonic twist which gives Bourdain's reporting an outlaw flavor just adds to the entertainment value.
One of the more successful realizations of this book is the author's interpretation of `Extreme Cuisines' in the subtitle. This includes all the expected venues such as a boatride up the Southeast Asian River to Cambodia, with more than a few references to `Apocalypse Now' and trips to Spain, Morocco, Russia, Mexico, Japan, and Scotland. How can you expect an exotic foods show not include haggis. But Bourdain also includes the very tame and very safe venue in Napa Valley called the French Laundry. While this site may be free of iguana meat or eels or lamb testicles, it is not safe for Bourdain's psyche and self-respect. This is the home ground of Thomas Keller, arguably the most distinguished chef in the country.
To insulate himself from facing the Olympian cuisine of Keller alone, and to insure that he gets his invite for himself and his camera crew, Bourdain sits down to the meal with three very well-connected colleagues. These three musketeers are Scott Byron, the chef at the New York City restaurant Veritas, Michael Ruhlman, a journalist / chef and co-author of Keller's cookbook, and Eric Rippert, one of the most highly regarded chefs in New York City. As predicted, Bourdain is humbled by the French Laundry tasting menu. As an at best journeyman chef in a somewhat better than average New York bistro, Bourdain ponders his wasted talents when he sees what Keller has done with food. I'm sure Bourdain is crying all the way to the bank with proceeds from his journalistic products.
One of Tony's colleagues has said Bourdain is a better writer than he was a chef. I believe it, because his writing is as entertaining as the professional writer Ruhlman, and even a touch more insightful due to his true insider's point of view.
Not quite as good as `Kitchen Confidential' but it does have all the stuff the Food Network could not show on television. Highly recommended.
40 von 43 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Wish I read slower..... 27. November 2001
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
or Mr. Bourdain would write faster. Bourdain is not afraid to try anything in the way of victuals; sometimes it's as gross to read about what he's eating as it may have been for him to consume some of these items. And his writing is extremely vivid; I've been to some of the places mentioned in this book and he's captured many details.
I've read some recent criticism of Bourdain, but I've enjoyed all of his books. He doesn't pretend to be anyone other than who he is, glorying in all of his faults, addictions (past and present), and making this reader guffaw out loud on many occasions.
So when is the TV show scheduled on The Food Network??
76 von 89 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen An Engaging Read 1. Februar 2002
Von neilathotep - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Anthony Bourdain has fallen pray to the same trap as Bobbie Flay and Emeril Lagasse (as he will remind readers of the book throughout in small segments describing the pains he went through to help the TV series), but at least he is honest about it.
The premise of this book, and the TV series that it is a companion to, is for Bourdain to travel around the world looking for the perfect meal. His travels take him throughout asia, into Europe, Africa and even parts of the US, as he looks for culinary delight. He describes with admirable detail the food, people, and culture of the places he visits, often with vary favorable comparisons to our own culinary culture. He regrets the US' "refridgerator culture" and how we have lost track of where our food comes from. Mixed in with the food talk is some other random rantings and ravings, as can be expected from him. The paragraphs on Henry Kissinger, and the comparison of Cambodia to Vietnam are probably the most off topic in the book, but you can tell that he wrote them which a lot of personal feeling.
Bourdain is a pretty engaging fellow, and his writing, while not some stellar example of perfect prose, has a very personable feel to it that makes the book quite the pleasant read. What comes out more in the book than the TV series, was that this was his plan to exploit his fame from "Kitchen Confidential". He knows full well that he has become that which he has professed to despise, but his open and honest acknowledgement of it deserves some respect. It's hard to fault the guy for taking this opportunity when he could, for it's plain that he truly enjoyed touring the world, and most of the food that he found.
30 von 34 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Worth it for the vegan potluck alone 12. Januar 2002
Von Clara M Pettitt - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Anthony Bourdain admits cheerfully to selling his soul to the devil [television] in order to carry out his childhood James Bond world adventure fantasies. Along the way he experiences joy, fear, awe, and nausea. Those looking for recipes will be disappointed: those looking for hilarious and insightful descriptions of how food is cooked and served around the world will be thrilled. Bourdain never forgets the importance of food culturally; he packs the book with interesting tidbits on how a cuisine is shaped by necessity [what kind of livestock can you raise in an enclosed town?] Many of his experiences, particularly in Mexico and Vietnam, leave the reader with a feeling of loss. Food in the United States frequently consists of a fast food hamburger eaten alone in front of a television set. The "third world" may be poor but they haven't lost the ability to make food a source of shared joy.
13 von 13 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Enjoy It For What It Is 19. März 2006
Von M Lawson - Veröffentlicht auf Amazon.com
Format:Taschenbuch
I purchased Kitchen Confidential and A Cook's Tour at an airport based on the recommendation of a chef who was cooking in our ski chalet. I read the two books by the time we'd returned home.

As I read the reviews here, I'm amazed by some of the negative comments. Bourdain's offensiveness, the "shock value" of the cuisine and the fact that there are no recipes in the books seem to be common points of issue. One reviewer even recommended the purchasing of Jamie Oliver's books because they have cooking information in them.

Bourdain likes to smoke, drink and use some occasional drugs. That is part of the adventure. I was laughing every time he recounted one of these stories. He's offensive, that's why he's funny and the writing is so entertaining. He also made an extraordinary number of friends in these countries (many are thanked in the notes at the end of the book) so he was hardly just trashing every foreigner he came across.

As to the "shock value", sure he ate Cobras heart and other gruesome items that clearly would "shock". But in most cases he did it because these items were regional delicacies/specialties e.g. beating cobra heart. By and large he discusses "normal" food and I found this balance extremely interesting. Tales of the seafood, soups and other dishes that he eats in Vietnam comprise the majority of those chapters, not the cobra. Get past the occasional shocking item.

I own all of Jamie Oliver's cookbooks and when I want to cook, I use those. When I want to have a bit of a laugh, Jamie Oliver's recipe for home made pasta isn't going to provide the entertainment I'm looking for. Bourdain will.

Kitchen Confidential and A Cook's Tour are obviously not designed to be recipe books. If you've bought them for this reason then that's your mistake and not the fault of the writer. What they have done for me, is piqued my interest in cuisine from different regions of the world that I have struggled to appreciate in the past. Now if I want to practice cooking these items I'll get a suitable recipe book.

I think the two stories are thoroughly entertaining. I laughed myself all the way back home.

I can't wait for the next book.
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