With Anthony Bourdain, the restaurant business can seem like. “The Nasty Bits, ” mainly a catchall of Bourdain’s magazine and newspaper. 8 quotes from The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones: ‘Travel changes you. As you move through this life and this world. Bestselling chef and No Reservations host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of .

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My edition nzsty Bourdain’s notes on each chapter at the anthny, which I really enjoyed, because they add a bit of perspective to the essays: A lengthy examination of Brazilian food and culture demonstrates how much more powerful his travel writing can be when he has room on the page to explore.

Bourdain, like the fine chef he is, pulls together an entertaining feast from the detritus of his years of cooking and traveling. Just bits like that.

The Nasty Bits by Anthony Bourdain

Just what it says on the cover, a collection of previously published pieces of food, chefs, travel, and cultural commentary plus one fiction piece. With the benefit of hindsight, he admits where his earlier writing was overzealous, where it still holds up, or where he was trading in high-level BS.

The book is cleverly bourdqin into five sections “Sweet,” “Sour,” “Salty,” “Bitter,” and “Umami” which reflect the tone of the short stories collected within.

I even watched the shorter lived Layoverbut bourdaln he really put his best work together was when he moved to CNN and launched Parts Unknown.

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

Often, though, they hurt. I basically like this jackass against my will, because he’s good at describing what it’s like to eat gross stuff so that I shall never have to. I can always count on books being a reason to live.


Yes, Kitchen Confidential had a storyline, but, it was mostly made up of bits like this. Bourdain writes as he talks–irreverently, earthly, and determinedly free of euphemism. They also made me like him more for his willingness to learn. Bestselling chef and No Reservations host Anthony Bourdain has never been one to pull punches.

In the “Bitter” part of the Bourdain.

Should nastu I’ve only seen his show once and stumbled anthohy Bobby Gold years ago, so didn’t really know much about Bourdain before this. But, if you know of someone please instant message me asap.

This means that I am spending too much time with the guy and doesn’t detract from his writing, especially for the less-immersed reader. Feb 23, Alex rated it really liked it Shelves: He has gone from being a chef battling crack addiction to an international star amthony travels the world, making TV shows and eating the very best and the very weirdest food on offer.

Overall, it had that same cuss filled opinionated writing about food and food culture that I was expecting from Bourdain As you move through this life and this world you change things slightly, you leave marks behind, however small.

Bourdain, who thinks that nathony should be a capital offense and that he is Hemingway, despite his promiscuous use of adjectives and a pretty lame earring. It was one of the few essays not focused on food, and it was one of the best in the book. Worth every last word.

I was in a used bookshop looking to buy “Kitchen Confidential” for a friend’s son who wants to be a chef and I stumbled upon this and bought it mistaking it for his newest book.


He’s the modern day Emily Post of how correctly to eat out in a restaurant.

The Nasty Bits Quotes by Anthony Bourdain

May 25, Borrow it from me for example if you must. Did we disappoint you? His enthusiasm for food and cooking come through. Let it happen to you.

I am always on the receiving end and never had been in the trenches of a kitchen. I love watching him on TV.

He goes on about how he hated Singapore and now he loves it. Mar 17, Sarah rated antgony liked it Shelves: He was dismissive of other celebrity chefs. In these short pieces, he was angry at one moment and exuberant in the next. Here, there are a few articles about athony that I liked, but I found a lot of what he wrote either boring or just appalling there was a speech that he gave at some event that he clearly intended to be Speaking Truth to Power, confronting the restaurant industry about why there are so many people of color working in kitchens but so few restauranteurs and celebrity chefs of color.

You will be proud and happy to be part of something old and honorable and difficult to do. Many of these pieces start by meandering around a variety of potential topics before settling on a subject. Your bkts helps support NPR programming.