Энтони Бурден - все книги по циклам и сериям | Книги по порядку

Anthony Bourdain is a 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. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."

The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

Anthony Bourdain (1956–2018) on mitmes m?ttes haruldane kokk. Ta t??tas ennast n?udepesijast New Yorgi moodsa restorani peakokaks ja kirjutas sellest siis k?esoleva raamatu. Raamat sai suurep?rase vastuv?tu osaliseks, sellest vaimustusid nii lugejad kui ka kriitikud. P?rast seda on ta kirjutanud veel mitu raamatut ning juhtinud kokasaateid Travel Channelis ja Food Networkis.
„Avameelselt k??gist” r??gib sellest, kuidas algas ja kulges Bourdaini kokakarj??r. Kuulsusest ja glamuurist oli asi kaugel, kui ta n?udepesijana viletsav?itu kalarestoranis t??d sai. Et ta oli aga lapsest saadik kokaks saada tahtnud, siis ?ppis ta ahnelt ja v?simatult ning kohanes selle kummalisev?itu maailmaga, mis tema ees avanes. Tema k??gilugudes leidub provintsirestoranide v?rvikaid tegelasi, New Yorgi peenemate s??gikohtade t??tajaid ja kliente, narko?rimehi ja reisidel kogutud muljeid Jaapanist ja Prantsusmaalt.
Seda v?ljaannet on t?iendatud Anthony Bourdaini m?rkustega, mis p?rinevad 2012. aastast. Lisandunud on autori ees- ning j?rels?na.

Tras las puertas de la cocina de un restaurante pasan much?simas cosas… y pocas son aptas para todos los p?blicos. pero eso a un cocinero tan atrevido como anthony Bourdain no le importa lo m?s m?nimo. Con un estilo desenfadado y sin pelos en la lengua, el medi?tico chef explica en este libro su incre?ble vida en el mundo de la restauraci?n, donde no siempre la comida es la estrella.

Anthony Bourdain (1956–2018) on mitmes mõttes haruldane kokk. Ta töötas ennast nõudepesijast New Yorgi moodsa restorani peakokaks ja kirjutas sellest siis käesoleva raamatu. Raamat sai suurepärase vastuvõtu osaliseks, sellest vaimustusid nii lugejad kui ka kriitikud. Pärast seda on ta kirjutanud veel mitu raamatut ning juhtinud kokasaateid Travel Channelis ja Food Networkis.

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 crimnal 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 seperate becomes too great, triggering a great personal loss that will forever change Jiro's path.

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.

On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the "Vertical Farm," who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to decapitate patrons who dare request a California Roll, or who stir wasabi into their soy sauce. Both sides want Jiro to join their factions. Jiro, however has bigger ideas, and in the end, no chef may be left alive!

Anthony Bourdain, top chef, acclaimed writer (Kitchen Confidential, Medium Raw) and star of the hit travel show, No Reservations, co-writes with Joel Rose (Kill Kill Faster Faster, The Blackest Bird) this stylized send-up of food culture and society, with detailed and dynamic art by Langdon Foss.

When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next. With the FBI on one side, and his eccentric wise guy superiors on the other, Tommy has to struggle to do right by his conscience, and to avoid getting killed in the meantime.

In the vein of Prizzi's Honor, Bone in the Throat is a thrilling Mafia caper laced with entertaining characters and wry humor. This first novel is a must-have for fans of Anthony Bourdain's nonfiction.

"A prodigiously self-assured first novel. . . the author's comic vision goes beyond original. It is deliciously depraved."-The New York Times Book Review

In the multiweek New York Times bestseller The Nasty Bits, bestselling chef and No Reservations host Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether surviving a lethal hot pot in Chengdu, splurging on New York's priciest sushi, or singing the praises of Ecuadorian line cooks and Hell's Kitchen dives, Bourdain is as provocative, engaging, and opinionated as ever. The Nasty Bits is an irresistible tasting menu of food writing at its outrageous best-served up Bourdain style.

More than just a companion to the hugely popular show, No Reservations is Bourdain's fully illustrated journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and mementos with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world. Want to know where to get good fatty crab in Rangoon? How to order your reindeer medium rare? How to tell a Frenchman that his baguette is invading your personal space? This is your book. For any Bourdain fan, this is an indispensable opportunity to hit the road with the man himself.

Это самая известная книга Энтони Бурдена, шеф-повара нью-йоркского ресторана "Ле Аль". Это не просто размышления настоящего профессионала о любимом деле, это написанная с подкупающей честностью автобиография весьма незаурядного человека, которая читается, как авантюрный роман, раскрывающий тайный мир ресторанного дела и оборотную сторону ночной жизни современного Нью-Йорка, полный самых колоритных персонажей и причудливых поворотов судьбы.

Энтони Бурден, шеф-повар нью-йоркского ресторана "Ле Аль", не просто любит готовить и путешествовать - он познает мир на вкус во всем его многообразии, пробуя и размышляя. Ему известны тайны и тонкости ресторанного дела, и заглядывая в кухни по всему свету - от Сингапура до Гренландии, от Австралии до Шотландии, от кафе на токийском рынке до круизного лайнера для миллионеров, - он заново открывает сочный и яркий мир живых традиций для себя и со смаком делится своими открытиями с нами.

Больше всего на свете Энтони Бурден - шеф-повар нью-йоркского ресторана "Les Halles" - любит готовить и путешествовать. Однажды он даже отправился вокруг света в поисках священного Грааля кулинарии. Он объехал весь мир, пробуя местные деликатесы, образцы высочайшего мастерства и самые экзотические блюда. От Японии и Камбоджи до Франции, Англии и Шотландии - таков был маршрут путешествия, книга о котором представляет собой хронику непредсказуемых и увлекательных приключений знаменитого шеф-повара.

Скандальная книга знаменитого американского шеф-повара, путешественника, телеведущего Энтони Бурдена изменит ваше представление о высокой кухне и ресторанных буднях. С точностью инсайдера и беспощадным остроумием профессионала Бурден вытаскивает на свет все тайны закулисной жизни гастрономической Америки. И никакие громкие имена и признанные авторитеты не способны его остановить.