 First edition | |
| Author | Anthony Bourdain |
|---|---|
| Original title | A Cook's Tour: In Search of the Perfect Meal |
| Country | United States |
| Language | English |
| Genre | Memoir/Travel |
| Published | 2001 (Bloomsbury Press) |
| Media type | Print (Hardback & Paperback) |
| Pages | 288 |
| ISBN | 0-06-001278-1 |
| Preceded by | Kitchen Confidential: Adventures in the Culinary Underbelly |
| Followed by | Typhoid Mary |
A Cook's Tour: In Search of the Perfect Meal, sometimes later published as A Cook's Tour: Global Adventures in Extreme Cuisines, is a New York Times bestselling book written by chef and author Anthony Bourdain in 2001. It is Bourdain's account of his world travels – eating exotic local dishes and experiencing life as a native in each country. The book was simultaneously made into a television series featuring Bourdain for the Food Network.
Locations
Bourdain's travels included Portugal, France, Vietnam, Russia, Morocco, Japan, Cambodia, Mexico, Spain, and French Laundry in Napa Valley.
Foods
He tries such exotic dishes as pufferfish, still beating cobra heart, "lobster blood" (a mix of lobster sexual organs and vodka), and soft-boiled balut—duck embryo with half-formed bones and feathers.
Award
The book was named 2002 Food Book of the Year by the British Guild of Food Writers.[1]
Title
The title is derived from "Cook's Tour", a British idiomatic phrase meaning a brief or cursory guide to a subject or place. Its origin is in the trips organized by Thomas Cook in the 19th century.[2]
References
- ↑ "Guild of Food Writers Award Winners 2002". Guild of Food Writers Award Winners 2002. Archived from the original on 2008-12-07. Retrieved 2008-07-11.
- ↑ "Cook's Tour". reference.com. Retrieved 2008-07-11.
External links
- New York Times review
- A Cook's Tour (Chapter 1)
- A Cook's Tour on Open Library at the Internet Archive