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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones, by Anthony Bourdain
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Review
“High- and low-lights from the culinary world by the delightfully jaded chef.†―People“His writing is at its most savory in passages about the joys of sharing food with people who love it. His words are not always gentlemanly, but they vividly convey how, say, sitting on the plastic-covered kitchen floor of an Inuit family's house and joining in as they eagerly tear into the raw liver, brain and blubber of a freshly killed seal can be, as Mr. Bourdain says, a moment of rare intimacy, pleasure and indeed beauty.†―Wall Street Journal“Lovable rogue chef and author of Kitchen Confidential describes stomach-roiling feasts in exotic lands and snipes at celebrity chefs in this entertaining tome.†―Chicago Tribune“A vivid and witty writer…[Bourdain's] greatest gift is his ability to convey his passion for professional cooking...In Bourdain's telling this is inspiring, band-of-brothers stuff, a tale of the trenches where ends almost always justify means.†―New York Times Book Review“[An] informed and unvarnished view from the kitchen...[Bourdain's] best writing can make food lovers quiver like raw fish.†―Cleveland Plain Dealer
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About the Author
Chef and author Anthony Bourdain wrote the New York Times bestselling memoirs Kitchen Confidential, Medium Raw, and A Cook's Tour; the collection The Nasty Bits; the novels Bone in the Throat, The Bobby Gold Stories, and Gone Bamboo; the biography Typhoid Mary; and the cookbooks Appetites and Les Halles Cookbook.Bourdain was the host of the Emmy and Peabody Award–winning docuseries Anthony Bourdain: Parts Unknown on CNN, and prior to that hosted the Emmy Award–winning No Reservations and The Layover on the Travel Channel and The Taste on ABC.
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Product details
Perfect Paperback: 304 pages
Publisher: Bloomsbury USA; Reprint edition (May 1, 2007)
Language: English
ISBN-10: 1596913606
ISBN-13: 978-1596913608
Product Dimensions:
5.6 x 0.8 x 8.2 inches
Shipping Weight: 11.2 ounces (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
231 customer reviews
Amazon Best Sellers Rank:
#20,457 in Books (See Top 100 in Books)
Anthony Bourdain is one of my favorite voices around these days. His shows, from Food Network to Travel Channel to CNN, have always been one of the few reasons I have to maintain a cable subscription. After binge watching an entire season of Parts Unknown (again), I finally took the plunge into Kitchen Confidential - the book that made Bourdain more than just a chef. And it was good! So now I keep an eye out for deals involving Bourdain’s books, and it was just such a deal that prompted me to pick up The Nasty Bits.Now, the first thing to keep in mind with The Nasty Bits is that it isn’t really a book, per se, but rather a collection of Bourdain’s writings in various magazines. If you’re a fan of his shows, you’ll find some familiar locales and faces in the pieces represented - Vegas, Thailand, Vietnam. However, there’s also a lot more inside-baseball when it comes to the culinary art world that has faded from the TV presentations over time.An impassioned argument about the raw food movement that took the world by storm awhile back. Reflections on a heavily nostalgic vision of New York City in the 80s. Bourdain’s first all-expenses-paid trip for a magazine (to Brazil) and another aboard the super cruise liner The World. There are funny bits, angry bits, and yes - nasty bits. However, the best bits actually come at the back of the book, where you’ll find short commentaries on each article. With the benefit of hindsight, Bourdain is able to admit faults and shed light on the context surrounding an article - the context you never get to see in such articles.I’m an avid magazine reader as it is - longform feature pieces, travel, and insight into niches of the world I’ll never likely set foot in myself are as addictive to me as cigarettes used to be - so once I was able to change myself from ‘book reading’ mode to ‘magazine reading’ mode, I enjoyed The Nasty Bits a lot more. However, it may not be for everyone.
If I could give this more stars I would.I started reading this after the death of Mr. Bourdain and I'm sorry I didn't read it sooner. Mr. Bourdain had a way with his writing that makes me want to devour all of his books. He's just as snarky and funny as his various television shows were.It just so happens that I had just finished watching the episodes of his show in Vegas that he references in the beginning of this book and was able to have the visuals to go along with the story running through my head, which made the experience all the more real.I definitely recommend reading if you are a fan of Mr. Bourdain, his shows, his sense of humor. You will laugh, you will devour, and you will want more.
I like Anthony Bourdain's books very much in general but this book seemed to be not quite up to par. It was not as interesting as I am used to from Anthony. Even though I was in the food business for many years there were many terms and food item names that I didn't recognize and they were not explained at all. I love his work but this was not my favorite. That is not to say that a more knowledgeable food & dining person would not love it.
In “The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones," Anthony Bourdainoffers up an excellent collection of essays, covering mostly cooking and his work and experiences as a chef. There are a few asides here--including a fun account of a trip to Las Vegas and thoughts on immigrants--but food is the main topic. There’s even an odd but charming attempt at fiction. There are some hints at what Bourdain would focus on over most of the last decade of his life as he looks at other peoples and cultures as well. As always, Bourdian is a fine, often memorable writer whose humor and unique outlook shine through in almost every essay. Highly recommended.
Bourdain writes from his gut and his brain. Tongue and cheek often but always sincere. And I happen to be on the same page as he. Feel same about food, countries, judgment calls I later maturely revise because I am well travelled, well fed and so fortunate . I wish he were still with us to keep sharing his thoughts, experiences, food and travel with him, all the time growing with the talented Mr. Bourdain.
Bourdain needs to get a new editor. The title is all wrong. It should read The Tasty Bits. Every change of subject washes your reading palette clean so you can easily enjoy that next bit of storytelling. There's a fabulous rhythm and pace to the changing of the thoughts. Screw fade-ins and fade-outs and introductory references. Oh no, you get full on fabulous stories at a manic pace. Every tale is better than the next and when you finish the full course. You want to make reservations to come back again. Seriously Anthony, get off your ass and write. I'm hungry for more.
Anthony Bourdain was a gifted writer who was quite the 'wordsmith'. The knowledge of his craft in the culinary realm has given the reader insight into the world he knew best. I have been a fan of his writing style after reading Kitchen Confidential. In total , I have read four of his non fiction books which have resonated with my own personal experiences growing up in a family owned restaurant. Add to this his " No Reservations" & earlier shows , I find that what he has written is an accurate insight into what occurs as well as what a person who seeks culinary experiences of other cultures should do.
Fun book if you like Anthony Bourdain's shows and his writings. This is a compilation of his writings from different publications. I know some find him pompous and/or irreverent, but that's who he is and it provides some of his charm in his points of view of food and the cooking world. Obviously some stories are better than others, but I found it a pretty fun read and the individual chapters make the reading easy as you read a story or two at a time.
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