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

by Anthony Bourdain


The Nasty Bits: Collected. has been added to your Cart. Now, the first thing to keep in mind with The Nasty Bits is that it isn’t really a book, per se, but rather a collection of Bourdain’s writings in various magazines.

The Nasty Bits: Collected. If you’re a fan of his shows, you’ll find some familiar locales and faces in the pieces represented - Vegas, Thailand, Vietnam. However, there’s also a lot more inside-baseball when it comes to the culinary art world that has faded from the TV presentations over time.

Anthony Bourdain is the author of seven books including the bestselling Kitchen Confidential and A Cook's Tour.

New York Times BestsellerThe good, the bad, and the ugly, served. Anthony Bourdain is the author of seven books including the bestselling Kitchen Confidential and A Cook's Tour. A thirty-year veteran of professional kitchens, he is the host of No Reservations on the Discovery Channel, and the executive chef at Les Halles in Manhattan. He lives in New York City.

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In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn’t want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever

The Nasty Bits" is a collection of random pieces Anthony Bourdain has done here and there for magazines and newspapers and friends' blogs and the like.

The Nasty Bits" is a collection of random pieces Anthony Bourdain has done here and there for magazines and newspapers and friends' blogs and the like. The articles and essays are organized by tone. Пользовательский отзыв - 3100Grand - LibraryThing.

THE NASTY BITS This book is made up of articles that Anthony Bourdain wrote for various publications. And, as a result, it felt disjointed

Collected Varietal Cuts, Usable Trim, Scraps, and Bones. Excerpted by permission. This book is made up of articles that Anthony Bourdain wrote for various publications. And, as a result, it felt disjointed.

Bourdain's enthusiasm is so intense that it practically explodes off the page. The Nasty Bits is an irresistible tasting menu of food writing at its outrageous best-served up Bourdain style. Bourdain shows himself to be one of the country's best food writers.

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones, is a largely nonfiction New York Times bestselling book by Anthony Bourdain, published in 2006. The book is a collection of 37 exotic, provocative, and humorous anecdotes and essays, many of them centered around food, followed by a 30-page fiction piece ("A Chef's Christmas").

Электронная книга "The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones", Anthony Bourdain

Электронная книга "The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones", Anthony Bourdain. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones" для чтения в офлайн-режиме.

An enjoyable, but disconnected book, comprised of individual essays or articles Bourdain has written over the years. Entertaining, especially in the longer pieces, where Bourdain gets into his rhythm. The shorter pieces were somewhat less enjoyable, as they felt somewhat disjointed. The book itself lacks a coherent narrative, since it is comprised of distinct pieces for different publications (unlike, say, Stephen Jay Gould's essays in book form for Nature), and this was a little distracting

New York Times Bestseller

The good, the bad, and the ugly, served up Bourdain-style.

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 candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. Anthony Bourdain is the author of seven books including the bestselling Kitchen Confidential and A Cook's Tour. A thirty-year veteran of professional kitchens, he is the host of No Reservations on the Discovery Channel, and the executive chef at Les Halles in Manhattan. He lives in New York City.

Praise for Anthony Bourdain: "Bourdain's enthusiasm is so intense that it practically explodes off the page . . . Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy."--New York Times Book Review

"[Writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages."--USA Today

"Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."--New York magazine

Shalinrad
Anthony Bourdain is one of my favorite voices around these days. His shows, from Food Network to Travel Channel to CNN, have always been one of the few reasons I have to maintain a cable subscription. After binge watching an entire season of Parts Unknown (again), I finally took the plunge into Kitchen Confidential - the book that made Bourdain more than just a chef. And it was good! So now I keep an eye out for deals involving Bourdain’s books, and it was just such a deal that prompted me to pick up The Nasty Bits.

Now, the first thing to keep in mind with The Nasty Bits is that it isn’t really a book, per se, but rather a collection of Bourdain’s writings in various magazines. If you’re a fan of his shows, you’ll find some familiar locales and faces in the pieces represented - Vegas, Thailand, Vietnam. However, there’s also a lot more inside-baseball when it comes to the culinary art world that has faded from the TV presentations over time.

An impassioned argument about the raw food movement that took the world by storm awhile back. Reflections on a heavily nostalgic vision of New York City in the 80s. Bourdain’s first all-expenses-paid trip for a magazine (to Brazil) and another aboard the super cruise liner The World. There are funny bits, angry bits, and yes - nasty bits. However, the best bits actually come at the back of the book, where you’ll find short commentaries on each article. With the benefit of hindsight, Bourdain is able to admit faults and shed light on the context surrounding an article - the context you never get to see in such articles.

I’m an avid magazine reader as it is - longform feature pieces, travel, and insight into niches of the world I’ll never likely set foot in myself are as addictive to me as cigarettes used to be - so once I was able to change myself from ‘book reading’ mode to ‘magazine reading’ mode, I enjoyed The Nasty Bits a lot more. However, it may not be for everyone.
Roram
If I could give this more stars I would.
I started reading this after the death of Mr. Bourdain and I'm sorry I didn't read it sooner. Mr. Bourdain had a way with his writing that makes me want to devour all of his books. He's just as snarky and funny as his various television shows were.
It just so happens that I had just finished watching the episodes of his show in Vegas that he references in the beginning of this book and was able to have the visuals to go along with the story running through my head, which made the experience all the more real.
I definitely recommend reading if you are a fan of Mr. Bourdain, his shows, his sense of humor. You will laugh, you will devour, and you will want more.
Realistic
Bourdain needs to get a new editor. The title is all wrong. It should read The Tasty Bits. Every change of subject washes your reading palette clean so you can easily enjoy that next bit of storytelling. There's a fabulous rhythm and pace to the changing of the thoughts. Screw fade-ins and fade-outs and introductory references. Oh no, you get full on fabulous stories at a manic pace. Every tale is better than the next and when you finish the full course. You want to make reservations to come back again. Seriously Anthony, get off your ass and write. I'm hungry for more.
Narim
In “The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones," Anthony Bourdain
offers up an excellent collection of essays, covering mostly cooking and his work and experiences as a chef. There are a few asides here--including a fun account of a trip to Las Vegas and thoughts on immigrants--but food is the main topic. There’s even an odd but charming attempt at fiction. There are some hints at what Bourdain would focus on over most of the last decade of his life as he looks at other peoples and cultures as well. As always, Bourdian is a fine, often memorable writer whose humor and unique outlook shine through in almost every essay. Highly recommended.
Rainpick
Anthony Bourdain was a gifted writer who was quite the 'wordsmith'. The knowledge of his craft in the culinary realm has given the reader insight into the world he knew best. I have been a fan of his writing style after reading Kitchen Confidential. In total , I have read four of his non fiction books which have resonated with my own personal experiences growing up in a family owned restaurant. Add to this his " No Reservations" & earlier shows , I find that what he has written is an accurate insight into what occurs as well as what a person who seeks culinary experiences of other cultures should do.
Zeleence
Fun book if you like Anthony Bourdain's shows and his writings. This is a compilation of his writings from different publications. I know some find him pompous and/or irreverent, but that's who he is and it provides some of his charm in his points of view of food and the cooking world. Obviously some stories are better than others, but I found it a pretty fun read and the individual chapters make the reading easy as you read a story or two at a time.
Kardana
I like Anthony Bourdain's books very much in general but this book seemed to be not quite up to par. It was not as interesting as I am used to from Anthony. Even though I was in the food business for many years there were many terms and food item names that I didn't recognize and they were not explained at all. I love his work but this was not my favorite. That is not to say that a more knowledgeable food & dining person would not love it.
Biggest surprise was his fictitious chapter, "A Chef's Christmas," which wound up to be my favorite (and least expected). A good deal of Nasty Bits reads like his shows' scripts, proving I never grow tired of his wit and wisdom. To me, Bourdain is a very straightforward guy with a well-matched pair (of eyes) and tongue. I'm hoping his sixth decade sharpens the cheese and smooths the wine he so deftly delivers.
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones ebook
Author:
Anthony Bourdain
Category:
Beverages & Wine
Subcat:
EPUB size:
1156 kb
FB2 size:
1488 kb
DJVU size:
1698 kb
Language:
Publisher:
Bloomsbury USA; First Edition edition (May 16, 2006)
Pages:
288 pages
Rating:
4.3
Other formats:
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