The Nasty Bits
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'Fantastic: as lip-smackingly seductive as a bowl of fat chips and aioli.' Daily Telegraph 'Bawdie, bolshy and bursting with energy.' Daily Mail
Product Description
For all those Anthony Bourdain fans who are hungering for more, here is Nasty Bits - a collection of his journalism. As usual Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. .
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
I moved house recently and whilst unpacking a box of books I came across this paperback, which I'd purchased some time ago and then packed away so I could move. I was both annoyed I'd forgotten about it and pleased I'd found it in equal measure. I've yet to read anything by Bourdain I didn't enjoy. 'The Nasty Bits' turned out to be no different...
Made up of pieces of journalism and a fictional modern take on a Christmas 'miracle', this collection shows off Bourdain's talents as a food and travel writer to the full. It's no 'Kitchen 'Confidential' but where does it say it's meant to be? Don't buy it if you want another slice of Bourdain's life in chronological order - you'll be disappointed. For goodness sake do buy it if you enjoy reading impassioned, informed writing about food and those people who routinely serve it up to us. That's what it's going to give you, not an update to 'KC'.
I got to what I thought was the end of the book only to find an interesting extra section lurking at the back: Bourdain's reflections upon most of the articles in the book, given the benefit of hindsight. He's disarmingly honest when looking back. A nice insight into his reflections I thought, and not something you see often in a book of this kind.
All in all, a superb read if you've got any interest in food, travel, the food industry or Bourdain himself. Not much less of a superb read even if you haven't, to be honest. As Bourdain himself might say, "Just freakin' buy it!"
Made up of pieces of journalism and a fictional modern take on a Christmas 'miracle', this collection shows off Bourdain's talents as a food and travel writer to the full. It's no 'Kitchen 'Confidential' but where does it say it's meant to be? Don't buy it if you want another slice of Bourdain's life in chronological order - you'll be disappointed. For goodness sake do buy it if you enjoy reading impassioned, informed writing about food and those people who routinely serve it up to us. That's what it's going to give you, not an update to 'KC'.
I got to what I thought was the end of the book only to find an interesting extra section lurking at the back: Bourdain's reflections upon most of the articles in the book, given the benefit of hindsight. He's disarmingly honest when looking back. A nice insight into his reflections I thought, and not something you see often in a book of this kind.
All in all, a superb read if you've got any interest in food, travel, the food industry or Bourdain himself. Not much less of a superb read even if you haven't, to be honest. As Bourdain himself might say, "Just freakin' buy it!"
1 of 1 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
If you are in any way interested in food you cannot go wrong with this collection of articles. The book starts by explaining "Systieme D",the methods by which restaurant kitchens avoid the disaster of "losing it" via methods best kept from the diners, and later critiques the phenomenon of celebrity chefs, few of which have ever been inside one of their own restaurant kitchens for quite a few years. The best chapters are "The Cook's Companions" in which Bourdain lays out how NOT to run a restaurant and "Is Celebrity Killing the Great Chefs?" in which he explains how it is possible to go from being the Justin Timberlake of world cooking to the Chesney Hawkes. The book is peppered throughout with mini-travelogues on China, Vietnam and Singapore (no prizes for guessing which part of the world's cooking Bourdain likes best) and at the end he retrospectively reviews his own writing including berating himself for writing a piece bemoaning how it is no longer possible to buy crack while simultaneously watching a live sex show in cleaned-up, post-Giuliani New York.
If you liked Kitchen Confidential this is more of the same from the now-a-celebrity Chef Bourdain.
If you liked Kitchen Confidential this is more of the same from the now-a-celebrity Chef Bourdain.
5 of 6 people found the following review helpful
Format:Paperback
Whilst I agree with the previous reviewer that this isn't the author's best work, I still found it an interesting collection of his journalism. You do get the impression that the idea for the compilation was the publisher's and not the author's, capitalising upon his earlier successes, but I think there is more than enough here to warrant any fan of Anthony Bourdain's writing taking a look.
I enjoyed it and, as ever, Anthony Bourdain's writing gives you the real deal about the lives of chefs, not the faux celeb-orientated world that so many live in (or have us believe).
I enjoyed it and, as ever, Anthony Bourdain's writing gives you the real deal about the lives of chefs, not the faux celeb-orientated world that so many live in (or have us believe).
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Most Recent Customer Reviews
whole lotta recycling going on
You'd think it was easy to avoid using the expression "over-testosteroned" too often. Not if you're Anthony Bourdain, apparently. Read more
Published 2 months ago by Ms. Fiona Allen
how disapointing
I have read all the cooking related books from Anthony Bourdin and verymuch like his direct style. The'Les Halles'cookbook is also very good although he never wanted to write a... Read more
Published on 31 July 2007 by Alexander Van Schoor
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