Anthony Bourdain

The author of "Kitchen Confidential" explores how his life and the cooking world have changed since his last book, offering up candid assessments of such figures as David Chang, Alice Waters, and the "Top Chef" winners and losers.

"A guide to some of the world's most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain"-- Provided by publisher.

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.

"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 criminal path laid out before him, but instead chose to...

The brilliant intellect and candor of Anthony Bourdain is on full display in this collection of interviews from throughout his remarkable career, including interviews with Neil Degrasse Tyson and Trevor Noah.

Henri Denard, a Vietnam War hero and professional assassin who is living on a French island in the Caribbean, discovers his neighbor is a man he unsuccessfully tried to assassinate as part of a contract. A crime comedy.

From bat on the island of Fais to chicken on a Russian train to barbecue in the American heartland, from mutton in Mongolia to couscous in Morocco to tacos in Tijuana - on the road, food nourishes us not only physically, but intellectually, emotionally, and spiritually too. It can be a gift that enables a traveler to survive, a doorway into the heart of a tribe, or a thread that weaves an indelible tie; it can be awful or ambrosial - and sometimes...

Arcachon, France Here, Bourdain first learned to love food as a child. Returning for a trip down memory lane, Tony enjoys childhood staples, including steak frites, gaufres (waffles), soupe de pecheur (fishermans soup) and fresh oysters.

Instead of staying in the airport for the layover, Anthony heads out to enjoy Bangkok cuisine. Then he heads off to Little India in Singapore.