WorldCat Identities

Bourdain, Anthony

Publication Timeline
Most widely held works about Anthony Bourdain
moreShow More Titles
fewerShow Fewer Titles
Most widely held works by Anthony Bourdain
A cook's tour : in search of the perfect meal by Anthony Bourdain( Book )

24 editions published between 2001 and 2010 in English and Finnish and held by 1,126 WorldCat member libraries worldwide

From Japan where he eats traditional fugu, a poisonous blowfish that can only be prepared by specially licensed chefs, to a delectable snack in the Mecong Delta, follows the author as he embarks on a quest around the world to find the ultimate meal
The nasty bits : collected varietal cuts, usable trim, scraps, and bones by Anthony Bourdain( Book )

9 editions published between 2000 and 2010 in English and held by 1,007 WorldCat member libraries worldwide

Presents a candid collection of culinary misadventures, from scrounging for eel in backstreet Hanoi, to quarreling with raw-food activist Woody Harrelson and revealing the less than glamorous aspects of making television
Appetites by Anthony Bourdain( Book )

14 editions published between 2016 and 2017 in English and Spanish and held by 1,007 WorldCat member libraries worldwide

"Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook..."
Typhoid Mary : an urban historical by Anthony Bourdain( Book )

13 editions published between 2001 and 2011 in English and Italian and held by 811 WorldCat member libraries worldwide

Recounts the story of Mary Mallon, an immigrant cook considered responsible for the 1904 outbreak of typhoid fever in Oyster Bay, Long Island, and describes her attempts to escape capture and institutionalization
Bone in the throat by Anthony Bourdain( Book )

27 editions published between 1994 and 2012 in 5 languages and held by 709 WorldCat member libraries worldwide

A gangster comedy set in a restaurant in New York's Little Italy. The hero is Tommy Pagano, a chef who becomes involved in an FBI sting against the Mafia. A first novel by a cook, currently chef of The Supper Club in New York City
Treme by Anthony Hemingway( Visual )

1 edition published in 2012 in English and held by 660 WorldCat member libraries worldwide

Amid the ruins of New Orleans, ordinary people--musicians, chefs, residents--find themselves clinging to a unique culture and wondering if the city that gave birth to that culture still has a future
Gone bamboo by Anthony Bourdain( Book )

26 editions published between 1997 and 2013 in 7 languages and held by 630 WorldCat member libraries worldwide

Henri Denard, a Vietnam War hero and professional assassin who is living on a French island in the Caribbean, discovers his neighbor is a man he unsuccessfully tried to assassinate as part of a contract. A crime comedy
Treme( Visual )

1 edition published in 2013 in English and held by 618 WorldCat member libraries worldwide

Rampant crime and government ineptitude continue to cripple the city's recovery, with outside profiteers looking to cash in on short-term gains. The series' focus is still on ordinary people, but they no longer accept their lack of influence on the institutions that have controlled the city
Anthony Bourdain's Les Halles cookbook : strategies, recipes, and techniques of classic bistro cooking by Anthony Bourdain( Book )

8 editions published between 2004 and 2017 in English and held by 574 WorldCat member libraries worldwide

Provides a collection of French bistro style recipes, including lobster bisque, coq au vin, and a warm potato and goat cheese tart
Get Jiro! by Anthony Bourdain( Book )

9 editions published between 2012 and 2017 in English and Japanese and held by 567 WorldCat member libraries worldwide

In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging
The Bobby Gold stories by Anthony Bourdain( Book )

10 editions published between 2002 and 2008 in English and German and held by 541 WorldCat member libraries worldwide

Follows the adventures of Bobby Gold, a charming criminal who is released from prison only to pick up his old habits immediately upon hitting the streets
Anthony Bourdain : no reservations by Anthony Bourdain( Visual )

17 editions published between 2005 and 2011 in English and held by 393 WorldCat member libraries worldwide

Best-selling author, culinary adventurer and self-proclaimed hedonist, Anthony Bourdain has carved out a distinct place as a gastronomic Indiana Jones. In this series, his journey introduces viewers to people and places far beyond the realm of food as he travels the world sampling local foods and culture. Paris: Take an unusual tour of the city of light and love as Tony ventures from a hardcore goth club to a chilling discovery at the famed Chez Denise bistro. New Jersey: Tony, a New Jersey-raised boy himself, tries to define the state's true identity as he explores why it is presumed to be a "culinary and cultural wasteland". Sicily: Tony explores this gorgeous country of beauty, history and passion through a one-of-a-kind dining tour unlike any you've seen before. Las Vegas: Anthony covers the "very best" of the new chef-centric Las Vegas, ranging from the local joint the Double Down to the Venetian Hotel's renowned French brassiere, Bouchon. New Zealand: Tony realizes he needs to learn more about the Kiwi culture and heads into the lush countryside to get a real taste of New Zealand life. Malaysia: Anthony investigates "natural fusion", a culinary tradition in Malaysia, where Chinese influence has mixed with Malay, Indian, Nyonya and indigenous Borneo culture. Iceland: Tony meets with modern-day Vikings, sets out on a glacial picnic and gets acquainted with Thorrablót, a midwinter feast where revelers partake of indigenous delicacies. Vietnam: Tony describes Vietnam as love at first sight. This episode features strong elements of mystery, suspense, physical peril and, of course, unbelievably lush scenery
Anthony Bourdain, no reservations( Visual )

3 editions published in 2008 in English and held by 385 WorldCat member libraries worldwide

Travel to the far reaches of the globe with best-selling author and self-proclaimed hedonist Anthony Bourdain, the Indiana Jones of world cuisine. Join Anthony as he experiences the rich cultures of the people he meets in his travels and samples their many gastronomic delights. Sweden: While sampling popular Swedish delicacies like lingonberry sorbet and lobster with butter and sugar, Anthony hopes to dispel the myth that all Sweden has to offer is tall blondes, Swedish meatballs and ABBA in this "land of contrasts". Puerto Rico: Anthony dines on roasted pig in Caicay, attends a posh party at a hacienda, searches for a chupacabra in the jungle, meets boxing champion Miguel Cotto and travels to Ponce to take in the Festival of the Virgin Mary. Quebec: Anthony visits a duck farm/processing plant to see how foie gras is made, teaches a class at the Academie Culinaire in Montreal and plays hockey with a local university hockey team. U.S./Mexico Border: Anthony visits a bar and grill in southwest Texas, journeys to Piedras Negras to sample authentic Mexican cuisine, takes a boat tour of the Rio Grande with a Texas town mayor and dines in Monterrey. India (Rajasthan): India is a land of color, aroma, delicious cuisine and kind people to share it with. Anthony heads to the more desolate region of Rajasthan where he attends a birthday party and explores life in this magical region. India (Kolkata/Mumbai): Anthony travels to Kolkata and Mumbai (Calcutta and Bombay). On a visit to the largest flower market in Kolkata, he samples a variety of homemade delicacies offered by adjacent street vendors. Korea: Experience the bustling chaos of the Noryangin Fish Market in Seoul City, see a performance by the K Tigers, local taekwando champions, and watch as Anthony tries one of Korea's most loved traditions -- kimchee (fermented cabbage). Indonesia: Visit Jakarta with Anthony and see a demonstration of "silat", an Indonesian martial art, and in a visit to a sidewalk restaurant, learn about the ingredients as each dish is brought to Anthony's table. Ireland: An unfortunate stereotype about this beautiful country is that it has the worst food on the planet. Anthony dines in Belfast, County Cork and Dublin to dispel those myths. Ghana: In this country of rich culture, Anthony samples locally brewed palm wine at the Makola market before stopping into a chop bar (small stall housing a restaurant) for a meaty, hearty stew served with a pounded rice starch to sop up the juices. Namibia: In this country whose name means "desert", Anthony discovers abundant seafood, meets an isolated tribe that subsists mainly on the naro plant, hunts for famous Namibian Kalahari truffles and much more. Lebanon: Anthony and his crew travel to Beirut, Lebanon, and discover a beautiful country with generous people and delicious food. But they also unexpectedly find themselves in the middle of an intense conflict. Pacific Northwest: Anthony visits friend and "Fight Club" author Chuck Palahniuk at a reputedly haunted hotel, samples bacon-and-maple donuts at Voodoo Donuts, checks out the wacky novelty props at The Lippman Co. and is culturally enriched by a visit to a velvet painting museum
Anthony Bourdain, No reservations by Anthony Bourdain( Visual )

8 editions published between 2008 and 2009 in English and held by 349 WorldCat member libraries worldwide

In a food-obsessed world, best-selling author Anthony Bourdain stands apart as the consummate culinary adventurer. The globe-trotting hedonist known as the "gastronomic Indiana Jones" scrupulously explores a locale's cuisine like no other TV traveler. In Season three, he nibbles caviar and goes clubbing in Moscow, samples the finest Thai Town noodles in Los Angeles, investigates rumors of cannibalism and tests hangover antidotes in French Polynesia, and so much more. Russia: Tony and his guide, Zamir, enjoy some shopping and a hearty meal of shashlyk (a cousin of the kabob), stop to take in the grandeur of the Red Square and meet a former spy who was known to infiltrate the enemy lines and is now infamous throughout Russia. Los Angeles: Anthony cruises the city's fringes in a vintage Delta Royale; visits L.A. institution Roscoe's Chicken and Waffles for fried chicken, waffles, grits and chicken livers; rolls with the punches in a private lesson with the L.A. Derby Dolls; and enjoys fresh goat tacos in historic Boyle Heights. New York: After a traditional Russian meal in Brighton Beach, Anthony visits Ali's Kebab Café in Astoria, Queens, for an authentic Egyptian meal of snouts, hooves, brains and tripe. Later, he shows you where to find the finest sake in New York. Shanghai: In hopes of discovering the perfect dumpling, Anthony stops in at NanXiang restaurant, then meets with a member of the Bai community, who teaches him about cormorant fishing, an ancient but fading tradition using large diving birds. Hong Kong: A wonderland of colors, lights and speed, Hong Kong is a marriage of modern and traditional. Here, Anthony enjoys local fare and learns to perform flips and stunts with none other than Jackie Chan's own stunt crew. French Polynesia: Anthony is introduced to Tahitian Rae Raes, the local drag queens at the Polynesian Piano Bar; samples Poission Cru, the popular snack of choice and hangover antidote; and investigates arguably less appetizing rumors of local cannibalism. Cleveland: Anthony and a friend visit city landmark Skyline Chili, then are awed by Zubal Books, the largest bookstore in the world, which is housed in a former Twinkie factory. Later, Anthony samples some "bohunk food": headcheese (broiled pig's head). Brazil: Anthony gets his "fix" of Brazilian snack and guilty pleasure the Mortadella sandwich and dines at Manaca, a restaurant tucked away in the nearby Atlantic forest and best known for its mix of Amazonian ingredients and local seafood. Argentina: In Buenos Aires, Anthony meets a performance artist who incorporates food into her avant garde art and attends The Day of the Lake festival, where he takes in local music, dancing and an endless supply of beef. Singapore: In this multicultural city and port, Anthony visits a "hawker stand" and samples local favorite "bone soup" -- a hot stew of bones, marrow and an unearthly red sweet-sour sauce -- and one of his favorite dishes, steamed shark head. South Carolina: For his first taste of the South, Anthony enjoys the Hominy Grill's "Big Nasty", a heaping plate of cheese, fried chicken and gravy; then he finishes the meal off with a slice of buttermilk pie. Later, Anthony discovers the delights of crunchy pig skins. Berlin: A city with a rich and intense history, Anthony is on a quest to experience the cuisine and underground culture that make Berlin's blend of the old and the new so intriguing. Tuscany: Anthony ruminates about Tuscany's famous writer Dante after a hellish trip getting to this beautiful region. Once he arrives, his trip is considerably more relaxing, with a visit to two family-owned farms -- or fattorias -- on sprawling estates, where they're treated to fresh wines, cheeses and milks
The whole beast : nose to tail eating by Fergus Henderson( Book )

4 editions published in 2004 in English and held by 330 WorldCat member libraries worldwide

Presents a collection of recipes for soups, salads, and other dishes that emphasize using unusual cuts of meat or animal parts that are usually ignored in modern kitchens
Anthony Bourdain, no reservations by Anthony Bourdain( Visual )

2 editions published between 2008 and 2009 in English and held by 261 WorldCat member libraries worldwide

Chef and author Anthony Bourdain travels the world sampling local foods and culture
Get Jiro! : blood & sushi by Anthony Bourdain( Book )

6 editions published between 2015 and 2016 in English and held by 249 WorldCat member libraries worldwide

"Acclaimed chef, writer and television personality, Anthony Bourdain and Joel Rose (Kill The Poor) return for the follow-up to their #1 New York Times bestseller GET JIRO from Vertigo. In GET JIRO: BLOOD AND SUSHI, Bourdain and Rose examine the origins of the mysterious Jiro and what made him into the chef he has become. Born the heir to a Yakuza crime family, Jiro never longed to travel the criminal path laid out before him, but instead chose to secretly study the rich culinary history of his homeland, something that would have significant repercussions if discoverd by his ganster father. As Jiro's interest in the culinary arts deepens, his ability to keep his artistic and criminal worlds separate becomes too great, triggering a great personal loss that will forever change Jiro's path"--
A cook's tour : global adventures in extreme cuisines by Anthony Bourdain( Book )

1 edition published in 2002 in English and held by 240 WorldCat member libraries worldwide

From Japan where he eats traditional fugu, a poisonous blowfish that can only be prepared by specially licensed chefs, to a delectable snack in the Mecong Delta, follows the author as he embarks on a quest around the world to find the ultimate meal
The best American travel writing 2008( Book )

1 edition published in 2008 in English and held by 236 WorldCat member libraries worldwide

Presents an anthology of the best travel writing published in the previous year, selected from magazines, newspapers, and web sites
The mind of a chef( Visual )

9 editions published between 2012 and 2013 in English and held by 209 WorldCat member libraries worldwide

Join Executive Producer Anthony Bourdain as he takes viewers inside the mind of noted chef and restaurateur David Chang. Bourdain narrates these 16 half-hour episodes as The Mind of a Chef explores the kitchen, world, and mind of chef Chang. Named by Time Magazine as one of the world's "100 most influential people", Chang is the creative force behind New York City's wildly popular Momofuku restaurants and the New York Times best-selling cookbooks Momofuku and Momofuku Milk Bar. From ramen to rotting bananas, pork buns to golf clubs, The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether in Montreal with comedian Aziz Ansari, Copenhagen with top chef René Redzepi of Noma, or on a barbecue tour through Texas, North Carolina, and Kansas City
moreShow More Titles
fewerShow Fewer Titles
Audience Level
Audience Level
  Kids General Special  
Audience level: 0.23 (from 0.16 for Appetites ... to 0.82 for Hu luan ch ...)

The nasty bits : collected varietal cuts, usable trim, scraps, and bones
Alternative Names
Anthony Bourdain Amerikaans kok

Anthony Bourdain amerikansk författare och kock

Anthony Bourdain amerikansk skribent og kok

Anthony Bourdain amerikansk skribent og kokk

Anthony Bourdain cuoco e scrittore statunitense

Anthony Bourdain US-amerikanischer Koch und Autor

Bourdain Anthony

Bourdain, Anthony Michael 1956-

Entoni Burden

Антъни Бурдейн

Бурден, Энтони

אנתוני בורדיין

בורדיין, אנתוני

آنتونی بوردن آشپز و نویسنده آمریکایی

ఆంథోని బౌర్డెన్

보뎅, 앤서니 1956-

앤서니 보딘


ボーデイン, アンソニー


The nasty bits : collected varietal cuts, usable trim, scraps, and bonesTyphoid Mary : an urban historicalBone in the throatGone bambooAnthony Bourdain's Les Halles cookbook : strategies, recipes, and techniques of classic bistro cookingThe Bobby Gold storiesThe whole beast : nose to tail eatingA cook's tour : global adventures in extreme cuisinesThe best American travel writing 2008