Medium Raw:A Bloody Valentine to the World of Food and the People Who Cook. 1. Auflage Anthony Bourdain
Medium Raw:A Bloody Valentine to the World of Food and the People Who Cook HarperCollins e-books Anthony Bourdain
Anthony Michael Bourdain was an American celebrity chef, author, travel documentarian, and television personality who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. He was considered one of the most influential chefs in the world. Bourdain was a 1978 graduate of the Culinary Institute of America and a veteran of a number of professional kitchens in his long career, which included many years spent as executive chef at Brasserie Les Halles in Manhattan. He first became known for his best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly. His first food and world-travel television show, A Cook´s Tour, ran for 35 episodes on the Food Network in 2002 and 2003. In 2005, he began hosting the Travel Channel´s culinary and cultural adventure programs Anthony Bourdain: No Reservations and The Layover. In 2013, he began a three-season run as a judge on The Taste and concurrently switched his travelogue programming to CNN to host Anthony Bourdain: Parts Unknown. Though best known for his culinary achievements and television presentations, along with several books on food, cooking, and travel adventures, Bourdain also wrote both fiction and historical nonfiction. 1. Language: English. Narrator: Joseph Kent. Audio sample: http://samples.audible.de/bk/acx0/121793/bk_acx0_121793_sample.mp3. Digital audiobook in aax.
Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs. Here, they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook´s Tour. Panelist Gabrielle Hamilton is the chef and owner of Prune, and Eric Ripert is the chef at Le Bernardin, both New York City culinary landmarks. Moderator Michael Ruhlman is a journalist and author of The Soul of a Chef and The Making of a Chef. 1. Language: English. Narrator: Michael Ruhlman. Audio sample: http://samples.audible.de/sp/nsty/000048/sp_nsty_000048_sample.mp3. Digital audiobook in aax.
Everyone´s favorite word is ´´YES!´´ But today´s show is all about NO - what not to do. You know, all the things you´ve been told were oh so wrong - like cheese with fish, using a dull knife, and starting that shrimp sear in a cold pan. We´ll also take a look at that very dubious food product, SPAM. And, discover a new way perfume is being used in restaurants. We´ll hear some words of wisdom from waitresses and we´ll take-on some dishes from the fifties. Plus the original bad boy chef Anthony Bourdain takes no prisoners and no reservations! [Broadcast Date: February 7, 2008] 1. Language: English. Audio sample: http://samples.audible.de/rt/chef/080207/rt_chef_080207_sample.mp3. Digital audiobook in aax.
The Mission Chinese Food Cookbook:Anthony Bourdain/Ecco Danny Bowien, Chris Ying
The Mission Chinese Food Cookbook:Forew. by Anthony Bourdain and David Chang Danny Bowien, Chris Ying
Intended for the fans of Anthony Bourdain, this is a collection of his journalism. Containing stories from his worldwide misadventures, it talks about scrounging for eel in the backstreets of Hanoi, the unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, and confessing to lobster-killing guilt.
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.