A Cook's Tour

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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.

[edit] Locations

Bourdain's travels included Portugal, France, Vietnam, Russia, Morocco, Japan, Cambodia, Mexico, Spain, and French Laundry in Napa Valley.

[edit] Foods

He tries such exotic dishes as still beating cobra heart and soft-boiled duck embryo with half formed bones and feathers. In

• Saint Petersburg: vodka
• Moulay Idriss, Fez: couscous, tagine, brochette

[edit] Award

The book was named 2002 Food Book of the Year by the British Guild of Food Writers.^[1]

[edit] 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]

[edit] External links

• NYTimes review
• A Cook's Tour (Chapter 1)

[edit] References

1. ^ "Guild of Food Writers Award Winners 2002". Guild of Food Writers Award Winners 2002. http://www.gfw.co.uk/awards/?sub=17#contentrow5. Retrieved on 2008-07-11. 
2. ^ "Cook's Tour". reference.com. http://dictionary.reference.com/browse/cook's%20tour. Retrieved on 2008-07-11. 

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