- Audio CD
- Verlag: HarperAudio; Auflage: Abridged (4. Dezember 2001)
- Sprache: Englisch
- ISBN-10: 006000973X
- ISBN-13: 978-0060009731
- Größe und/oder Gewicht: 15 x 12,4 x 2,8 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 2.640.695 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Cook's Tour CD, A (Englisch) Audio-CD – Gekürzte Ausgabe, Audiobook
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Mehr über den Autor
A Cook's Tour is the written record of Tony 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 (Crunch! Pop! Snap!) 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 salarimen. 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 Tony 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. So far, so PJ O'Rourke. 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 --Ce texte fait référence à l'édition Gebundene Ausgabe.
Anthony Bourdain's last book, Kitchen Confidential, was an utterly engrossing (if scarifying) trawl though the prestige restaurant kitchens of the world that made similar writing in George Orwell read like Enid Blyton. And although we haven't been able to see the manuscript of this one, we're promised more of the same. Such was the audience created for Bourdainiana by the last book (which enjoyed a truly unprecedented word-of-mouth) that its successor is likely to do phenomenal business, given the author's profile, which is higher than ever. We're assured that the wry, caustic tone of voice and vein of black humour will be just as present in A Cook's Tour as it was in its predecessor. --Ce texte fait référence à l'édition Gebundene Ausgabe.Alle Produktbeschreibungen
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Tipp: erst Kitchen Confidential von Bourdain lesen!
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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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.
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??
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.
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.