A Cook's Tour
From Wikipedia, the free encyclopedia
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.
Contents |
[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
[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
- ^ "Guild of Food Writers Award Winners 2002". Guild of Food Writers Award Winners 2002. http://www.gfw.co.uk/awards/?sub=17#contentrow5. Retrieved 2008-07-11.
- ^ "Cook's Tour". reference.com. http://dictionary.reference.com/browse/cook's%20tour. Retrieved 2008-07-11.
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