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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
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Standort: Brooklyn, New York, USA
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eBay-Artikelnr.:127165895624
Artikelmerkmale
- Artikelzustand
- Binding
- Hardcover
- Product Group
- Book
- Weight
- 1 lbs
- IsTextBook
- No
- ISBN
- 9781582344515
Über dieses Produkt
Product Identifiers
Publisher
Bloomsbury Publishing USA
ISBN-10
1582344515
ISBN-13
9781582344515
eBay Product ID (ePID)
50679001
Product Key Features
Book Title
Nasty Bits : Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Number of Pages
288 Pages
Language
English
Publication Year
2006
Topic
General, Essays & Narratives
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
20 oz
Item Length
9.5 in
Item Width
6.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2005-033245
TitleLeading
The
Reviews
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, 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, 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"", 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."-USAToday "Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."-New Yorkmagazine, 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, 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."--USAToday "Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."--New Yorkmagazine, 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, 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" "ÝWrites¨ 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""
Dewey Edition
22
Dewey Decimal
641.5092
Synopsis
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, 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., 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, 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, Bestselling chef and host of "No Reservations" has never been one to pull punches. In his latest work, he serves up a well-seasoned "hellbroth" of candid, often outrageous stories from his worldwide misadventures.
LC Classification Number
TX652.B67 2006
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