WorldCat Identities

Bourdain, Anthony

Overview
Works: 260 works in 724 publications in 17 languages and 23,524 library holdings
Genres: Biography  Cookbooks  Anecdotes  Fiction  Television series  History  Drama  Autobiographies  Travelogues (Television programs)  Documentary television programs 
Roles: Author, Narrator, Author of screenplay, Host, Author of introduction, Bibliographic antecedent, Creator, Illustrator, Other, Contributor
Classifications: TX649.B58, 641.5092
Publication Timeline
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Most widely held works about Anthony Bourdain
 
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Most widely held works by Anthony Bourdain
A cook's tour : in search of the perfect meal by Anthony Bourdain( Book )

31 editions published between 2001 and 2010 in 3 languages and held by 1,234 WorldCat member libraries worldwide

Follows the author on a quest around the world to find the ultimate meal, from Japan where he eats traditional fugu, a poisonous blowfish that can only be prepared by specially licensed chefs, to a delectable snack in the Mecong Delta
The nasty bits : collected varietal cuts, usable trim, scraps, and bones by Anthony Bourdain( Book )

10 editions published between 2000 and 2010 in English and Spanish and held by 1,010 WorldCat member libraries worldwide

Presents a candid collection of culinary misadventures, from scrounging for eel in backstreet Hanoi, to quarreling with raw-food activist Woody Harrelson and revealing the less than glamorous aspects of making television
Appetites by Anthony Bourdain( Book )

13 editions published between 2016 and 2017 in 3 languages and held by 887 WorldCat member libraries worldwide

"Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook..."--Amazon.com
Typhoid Mary : an urban historical by Anthony Bourdain( Book )

13 editions published between 2001 and 2011 in English and Italian and held by 821 WorldCat member libraries worldwide

Recounts the story of Mary Mallon, an immigrant cook considered responsible for the 1904 outbreak of typhoid fever in Oyster Bay, Long Island, and describes her attempts to escape capture and institutionalization
Bone in the throat by Anthony Bourdain( Book )

25 editions published between 1994 and 2012 in 5 languages and held by 746 WorldCat member libraries worldwide

A gangster comedy set in a restaurant in New York's Little Italy. The hero is Tommy Pagano, a chef who becomes involved in an FBI sting against the Mafia. A first novel by a cook, currently chef of The Supper Club in New York City
Gone bamboo by Anthony Bourdain( Book )

25 editions published between 1997 and 2013 in 7 languages and held by 657 WorldCat member libraries worldwide

Henri Denard, a Vietnam War hero and professional assassin who is living on a French island in the Caribbean, discovers his neighbor is a man he unsuccessfully tried to assassinate as part of a contract. A crime comedy
Treme( Visual )

1 edition published in 2012 in English and held by 651 WorldCat member libraries worldwide

Over a year has passed since Katrina, but residents are finding it harder than ever to rebuild their lives, much less hold on to their special cultural identity. So why bother to stay? Because it's New Orleans. And New Orleans must go on
Anthony Bourdain : no reservations by Anthony Bourdain( Visual )

23 editions published between 2006 and 2011 in English and held by 620 WorldCat member libraries worldwide

Best-selling author, culinary adventurer and self-proclaimed hedonist, Anthony Bourdain has carved out a distinct place as a gastronomic Indiana Jones. In this series, his journey introduces viewers to people and places far beyond the realm of food as he travels the world sampling local foods and culture. Paris: Take an unusual tour of the city of light and love as Tony ventures from a hardcore goth club to a chilling discovery at the famed Chez Denise bistro. New Jersey: Tony, a New Jersey-raised boy himself, tries to define the state's true identity as he explores why it is presumed to be a "culinary and cultural wasteland". Sicily: Tony explores this gorgeous country of beauty, history and passion through a one-of-a-kind dining tour unlike any you've seen before. Las Vegas: Anthony covers the "very best" of the new chef-centric Las Vegas, ranging from the local joint the Double Down to the Venetian Hotel's renowned French brassiere, Bouchon. New Zealand: Tony realizes he needs to learn more about the Kiwi culture and heads into the lush countryside to get a real taste of New Zealand life. Malaysia: Anthony investigates "natural fusion", a culinary tradition in Malaysia, where Chinese influence has mixed with Malay, Indian, Nyonya and indigenous Borneo culture. Iceland: Tony meets with modern-day Vikings, sets out on a glacial picnic and gets acquainted with Thorrablót, a midwinter feast where revelers partake of indigenous delicacies. Vietnam: Tony describes Vietnam as love at first sight. This episode features strong elements of mystery, suspense, physical peril and, of course, unbelievably lush scenery
Treme( Visual )

1 edition published in 2013 in English and held by 607 WorldCat member libraries worldwide

Rampant crime and government ineptitude continue to cripple the city's recovery, with outside profiteers looking to cash in on short-term gains. The series' focus is still on ordinary people, but they no longer accept their lack of influence on the institutions that have controlled the city
Anthony Bourdain's Les Halles cookbook : strategies, recipes, and techniques of classic bistro cooking by Anthony Bourdain( Book )

11 editions published between 2004 and 2017 in English and Chinese and held by 601 WorldCat member libraries worldwide

Provides a collection of French bistro style recipes, including lobster bisque, coq au vin, and a warm potato and goat cheese tart
Get Jiro! by Anthony Bourdain( Book )

9 editions published between 2012 and 2017 in English and Japanese and held by 559 WorldCat member libraries worldwide

In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging
The Bobby Gold stories by Anthony Bourdain( Book )

6 editions published between 2002 and 2008 in English and held by 541 WorldCat member libraries worldwide

Follows the adventures of Bobby Gold, a charming criminal who is released from prison only to pick up his old habits immediately upon hitting the streets
My last supper : 50 great chefs and their final meals : portraits, interviews, and recipes by Melanie Dunea( Book )

1 edition published in 2007 in English and held by 386 WorldCat member libraries worldwide

Offers an intimate study of fifty of the world's finest chefs, who describe what their final meal would be and offer one recipe from the meal, with contributions from Jacques Pépin, Mario Batali, Jamie Oliver, and Gordon Ramsay
The whole beast : nose to tail eating by Fergus Henderson( Book )

4 editions published in 2004 in English and held by 331 WorldCat member libraries worldwide

Presents a collection of recipes for soups, salads, and other dishes that emphasize using unusual cuts of meat or animal parts that are usually ignored in modern kitchens
Anthony Bourdain, no reservations by Anthony Bourdain( Visual )

1 edition published in 2009 in English and held by 261 WorldCat member libraries worldwide

Anthony Bourdain, the intrepid TV host, culinary adventurer and self-proclaimed hedonist, uncovers a fascinating side of countries that many tourists never see. By sharing meals with local families, participating in their celebrations and indulging in their sometimes unusual pastimes, Tony experiences different lifestyles and locales at their most vibrantly authentic. If you want to get a taste of the beauty, magic and quirky delights found off the overly traveled tourist path, take a trip with Anthony Bourdain! Episodes include: Vancouver: Anthony is in Vancouver, British Columbia -- home to a thriving film industry, gorgeous scenery and an evolving food scene. For a change of pace, Tony tries ziplining, and he lands a small film role. New Orleans: After the impact of Hurricane Katrina, Tony sets out to prove that New Orleans is still a vibrant and spectacular town. He visits some of the first restaurants to open after the hurricane, meets up with restaurateur Emeril Lagasse and takes in a down-home New Orleans cookout. London/Edinburgh: Tony goes on a renegade deer hunting trip with famed chef Marco Pierre White and then heads to St. John, considered one of the best restaurants in the world, where Tony goes hog-wild. In Scotland, Tony meets up with one of his literary heroes, best-selling crime author Ian Rankin. Greek Islands: Setting off on a culinary odyssey, Tony experiences an "ofto", a huge festive picnic during which men slaughter a lamb and roast its meat over an open flame. Then he arrives at Shipwreck Beach to join a local family in their festivities, which include lots of drinking, eating and dancing! Jamaica: Tony explores areas of Jamaica not so well-known to tourists -- the bustling marketplace called Coronation Market and the caves so plentiful on the island. He also gets a lesson in coffee growing and shares a traditional Jamaican Sunday dinner. Hawaii: Tony gets a taste of paradise, sampling such local favorites as Puka Dog and a variety of SPAM® dishes, ranging from sushi to chili. He also takes off on a jet ski and pays a visit to Kilauea, the world's most active volcano, before participating in a fun-filled luau. Into the Fire: After so many years away from the kitchen the big question is...can Anthony Bourdain still cook? He tests that theory himself when he sets out to work a double shift on "the line" at his old haunt, Restaurant Les Halles. Laos: Tony finds himself in Laos, a land with picturesque landscapes and mountains, exotic cuisines and a mysterious history. Seeing that Laos is one of the less popular Asian countries among tourists, Tony is ready to discover what makes this area so unique. Tokyo: The quest for perfection is all in the details when Tony returns to Japan. Famed Iron Chef Masaharu Morimoto joins Tony in an examination of Japanese food, ranging from the simplest of soba noodles to the sophistication of the traditional Kaiseki meal. Uruguay: Tony and his brother, Chris, are on a mission to connect with their family in Uruguay after leaning of Bourdain roots in this tiny South American country. Theirs are two of many smiling faces as they enjoy the fine foods, sandy beaches and fresh air of this wonderful country. Colombia: Colombia is a bright and beautiful land with an unfortunate past, and Tony witnesses the amazing changes that have transformed this country. He pays a visit to the city of Medellin, once plagued with drugs and murder, but now home to families, laughter and great food. Spain: Outside of Asia, Spain is the single greatest location for culinary achievement in the world, according to Anthony Bourdain. And Tony is out to discover and explore the culinary gems that make Spain great. Egypt: Tony visits with locals to get a taste of what it means to be Egyptian. He spends an evening smoking shisha at a men's café, takes a boat ride down the Nile to spend the day with a local family and sleeps under the desert stars with a group of Bedouin men. Saudi Arabia: After a nationwide casting call, No Reservations FAN-atic Danya Alhamrani was chosen to show off her hometown of Jeddah, Saudia Arabia. With Danya by his side, Tony explores the Saudi Arabia that most Westerners have never seen. Washington D.C.: Washington, D.C., is rich in ethnic gastronomic diversity. Tony samples fare from the popular Ben's Chili Bowl, hits up Peruvian chicken joint El Pollo Rico, explores the unique Minibar restaurant and visits the D.C. Central Kitchen, where food is recycled to feed the poor. U.S. Southwest: Anthony Bourdain is off on a great American road trip, exploring the quirky, classic Americana that is the country's Southwest. Tony meets with rocker Alice Cooper at a Phoenix hot dog stand that bears his name and tries out Texas-style fun with rock legend Ted Nugent
Get Jiro! : blood & sushi by Anthony Bourdain( Book )

5 editions published between 2015 and 2016 in English and held by 239 WorldCat member libraries worldwide

"Acclaimed chef, writer and television personality, Anthony Bourdain and Joel Rose (Kill The Poor) return for the follow-up to their #1 New York Times bestseller GET JIRO from Vertigo. In GET JIRO: BLOOD AND SUSHI, Bourdain and Rose examine the origins of the mysterious Jiro and what made him into the chef he has become. Born the heir to a Yakuza crime family, Jiro never longed to travel the criminal path laid out before him, but instead chose to secretly study the rich culinary history of his homeland, something that would have significant repercussions if discoverd by his ganster father. As Jiro's interest in the culinary arts deepens, his ability to keep his artistic and criminal worlds separate becomes too great, triggering a great personal loss that will forever change Jiro's path"--
The best American travel writing 2008( Book )

1 edition published in 2008 in English and held by 238 WorldCat member libraries worldwide

Presents an anthology of the best travel writing published in the previous year, selected from magazines, newspapers, and web sites
A cook's tour : global adventures in extreme cuisines by Anthony Bourdain( Book )

1 edition published in 2002 in English and held by 237 WorldCat member libraries worldwide

From Japan where he eats traditional fugu, a poisonous blowfish that can only be prepared by specially licensed chefs, to a delectable snack in the Mecong Delta, follows the author as he embarks on a quest around the world to find the ultimate meal
The layover. Tony's favorite places, from five stars to dive bars( Visual )

1 edition published in 2012 in English and held by 191 WorldCat member libraries worldwide

Anthony Bourdain is a seasoned traveler who's hit up all corners of the globe many times over. More often than not, while passing through, he has time to kill in some of the world's biggest hubs. So instead of sitting at the airport hotel, he sets out to explore each city in the short amount of time he has there. Constantly on the move and only in town for a mere number of hours, Bourdain and friends he connects with along the way, unleash an unpredictable story about a place, a people and their food
Confesiones de un chef by Anthony Bourdain( Book )

53 editions published between 2001 and 2015 in 12 languages and held by 129 WorldCat member libraries worldwide

"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 as passionate as they are unpredictable, as shocking as they are funny."
 
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A cook's tour : in search of the perfect meal
Alternative Names
Anthony Bourdain Amerikaans kok

Anthony Bourdain amerikansk författare och kock

Anthony Bourdain amerikansk skribent og kok

Anthony Bourdain amerikansk skribent og kokk

Anthony Bourdain cuoco e scrittore statunitense

Anthony Bourdain US-amerikanischer Koch und Autor

Bourdain Anthony

Bourdain, Anthony Michael 1956-

Entoni Burden

Антъни Бурдейн

Бурден, Энтони

אנתוני בורדיין

בורדיין, אנתוני

آنتونی بوردن آشپز و نویسنده آمریکایی

ఆంథోని బౌర్డెన్

보뎅, 앤서니 1956-

앤서니 보딘

アンソニー・ボーディン

ボーデイン, アンソニー

安東尼·波登

Languages
Covers
The nasty bits : collected varietal cuts, usable trim, scraps, and bonesTyphoid Mary : an urban historicalBone in the throatGone bambooAnthony Bourdain's Les Halles cookbook : strategies, recipes, and techniques of classic bistro cookingThe Bobby Gold storiesMy last supper : 50 great chefs and their final meals : portraits, interviews, and recipesThe whole beast : nose to tail eating