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A cook's tour : global adventures in extreme cuisines

Author: Anthony Bourdain
Publisher: New York : Ecco, 2002.
Edition/Format:   Print book : English : First Ecco edition
Database:WorldCat
Summary:
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.
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Document Type: Book
All Authors / Contributors: Anthony Bourdain
ISBN: 0060012781 9780060012786
OCLC Number: 49375762
Notes: Originally published: New York : Bloomsbury, 2001.
Description: x, 274 pages, 16 unnumbered pages of plates : illustrations ; 21 cm
Contents: Where food comes from --
Back to the beach --
The burn --
Where the boys are/where the girls are --
How to drink vodka --
Something very special --
Highway of death --
Tokyo redux --
Road to Pailin --
Fire over England --
Where cooks come from --
Can Charlie surf? --
West coast --
Haggis rules --
Very, very strong.
Responsibility: Anthony Bourdain.
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Abstract:

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.

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