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Zero Point Zero Production, Inc

Publication Timeline
Most widely held works by Inc Zero Point Zero Production
Anthony Bourdain, No reservations by Anthony Bourdain( Visual )

18 editions published between 2005 and 2011 in English and held by 577 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
Wasted!( Visual )

1 edition published in 2017 in English and held by 427 WorldCat member libraries worldwide

"[The film] aims to change the way people buy, cook, recycle, and eat food. Through the eyes of chef-heroes like Anthony Bourdain, Dan Barber, Mario Batali, Massimo Bottura, and Danny Bowien, audiences will see how the world's most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system. [The film] exposes the criminality of food waste and how it's directly contributing to climate change and shows us how each of us can make small changes -- all of them delicious -- to solve one of the greatest problems of the 21st century." -- Container
Anthony Bourdain : no reservations( Visual )

6 editions published between 2005 and 2008 in English and held by 243 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
I'll have what Phil's having( Visual )

1 edition published in 2015 in English and held by 222 WorldCat member libraries worldwide

Come along with Emmy Award-winner Phil Rosenthal on these six offbeat and often hilarious culinary adventures around the world. Phil, creator of the TV hit Everybody Loves Raymond, meets the chefs, culinary leaders, and style-setters who keep their communities' traditions alive and create new ones, in kitchens both on and off the well-worn gastronomic path. Visit Hong Kong, Los Angeles, Tokyo, Spain, Paris and Italy
The layover. Tony's favorite places, from five stars to dive bars( Visual )

1 edition published in 2012 in English and held by 215 WorldCat member libraries worldwide

Anthony Bourdain is a seasoned traveler who's hit up all corners of the globe many times over. More often than not, while passing through, he has time to kill in some of the world's biggest hubs. So instead of sitting at the airport hotel, he sets out to explore each city in the short amount of time he has there. Constantly on the move and only in town for a mere number of hours, Bourdain and friends he connects with along the way, unleash an unpredictable story about a place, a people and their food
The mind of a chef( Visual )

4 editions published in 2013 in English and held by 194 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
The mind of a chef( Visual )

1 edition published in 2013 in English and held by 181 WorldCat member libraries worldwide

Through his cuisine at Charleston's McCrady's and Husk, Chef Sean Brock is perhaps the best-known spokesperson for both expanding and preserving the integrity of traditional Southern food ways. His cuisine shines a spotlight on the untold varieties of rice, beans, and grains which once made America the envy of the world. Brock's obsessive and ever-growing collection of seeds and recipes, along with countless hours of research, help to ensure that these long-forgotten heritage varieties are resurrected. In short, Sean Brock is on the front line of restoring the South to its former culinary glory. From Executive Producer Anthony Bourdain, these eight half-hour episodes will take you into the mind of Chef Brock as he travels throughout the South on a mission to expose the integrity and individuality behind southern cuisine
Anthony Bourdain, no reservations( Visual )

1 edition published in 2012 in English and held by 168 WorldCat member libraries worldwide

Anthony Bourdain has explored every corner of the globe trying to satisfy his curiosity about the international cultural landscape. You'd think he'd seen it all by now. But in this collection of No Reservations, Tony pushes himself even more, in destinations like Haiti, Cuba and Nicaragua. Things are going to be a little more difficult for Tony this time around, and perhaps even for the viewer. Political, moral, class or philosophical issues trouble some of these places. Through it all, Tony brings his clear eye, curious nature, big appetite and unique sense of humor to every destination and every episode in this collection. And as always, the food is only the first glimpse of a wider view of how people live their lives in faraway lands and unfamiliar territories
Anthony Bourdain, no reservations( Visual )

1 edition published in 2010 in English and held by 163 WorldCat member libraries worldwide

Chef, author, and world traveler Anthony Bourdain knows that in the world of a cook, an understanding and appreciation of how others eat is akin to discovering secret societies and cryptic subcultures and cooks have special access. Bourdain goes local once again, unearthing the simple, centuries-old food traditions in a disappearing Venice, salivating over the sensual, appetite-whetting delights in Food Porn, and fantasizing about the days of New York culinary yore in Disappearing Manhattan
April Bloomfield : the mind of a chef, season 2( Visual )

1 edition published in 2014 in English and held by 163 WorldCat member libraries worldwide

British-born Chef April Bloomfield and her partner Ken Friedman own and operate four restaurants in New York City -- The Spotted Pig, The Breslin Bar & Dining Room, The John Dory Oyster Bar, and Salvation Taco -- and are in the process of opening their first spot in San Francisco called Tosca. Over the course of these eight half-hour episodes, join Executive Producer Anthony Bourdain to watch April wrestle with the demands of opening a restaurant, test menu ideas, obsess over ingredients, and cook with her mentors and contemporaries
Anthony Bourdain, no reservations( Visual )

3 editions published between 2008 and 2010 in English and held by 159 WorldCat member libraries worldwide

Chef and author Anthony Bourdain travels the world sampling local foods and culture
Eleven minutes( Visual )

1 edition published in 2009 in English and held by 153 WorldCat member libraries worldwide

Jay McCarroll took the fashion world by storm after being crowned the "next great American designer" on the first season of Project Runway. This documentary chronicles his year-long journey to prepare his first runway show
Edward Lee : the mind of a chef, season 3( Visual )

1 edition published in 2014 in English and held by 152 WorldCat member libraries worldwide

One part Southern soul, one part Asian spice, and one part New York attitude, Chef Edward Lee is a Korean-American who grew up in Brooklyn, trained in NYC kitchens, and has spent the better part of a decade honing his vision at 610 Magnolia Restaurant in Louisville, Kentucky. Edward Lee's culinary style draws inspiration from his Asian heritage, his New York training, and his embrace of the American South, coupled with the best ingredients from local farms. From Executive Producer Anthony Bourdain, these eight half-hour episodes will take you into the mind of Chef Edward Lee as he embarks on a journey that takes unexpected turns away from the kitchen and into the history and heritage of what it means to be a chef, his unrequited love of bourbon, and how pickling has become a staple process for many of his dishes
Anthony Bourdain, no reservations( Visual )

3 editions published between 2008 and 2011 in English and held by 141 WorldCat member libraries worldwide

Anthony Bourdain continues to explore every corner of the globe and encounters the weird, wild, and downright outrageous personalities and places that help define what it means to scale the international cultural landscape. As always, the food is only the launching pad into a wider look at how people live their lives in faraway lands and unfamiliar territories. Whether he's in Istanbul or Maine, join Tony as he circumnavigates the globe on his conquest to discover the cities, villages, and countries that provide life's truest surprises
Gabrielle Hamilton : the mind of a chef, season 4( Visual )

1 edition published in 2015 in English and held by 138 WorldCat member libraries worldwide

Season 4 of the Emmy and James Beard Award-winning series The Mind of a Chef takes you into the mind of Chef Gabrielle Hamilton, best-selling author of "Blood, bones, and butter", as she runs her restaurant, explores her roots in Pennsylvania, and ventures to Rome and Milan, all the while retracing the inspiration for her culinary career ad exploring what it truly means to cook, think, create, and live in today's food-obsessed world. Ever since 1999, when she put canned sardines and Triscuits on the menu at her restaurant in New York City, Chef Gabrielle Hamilton has nonchalantly broken countless rules of the food world, and challenged the idea that a successful restaurant must breed an empire. Always the reluctant chef, she maintains the honest approach that her classic restaurant, Prune, has no culinary mission other than to serve what Gabrielle likes to eat in an environment she wants to eat in. Step into her kitchen and go behind the scenes in these eight unforgettable episodes of The Mind of a Chef
Jeremiah Tower : the last magnificent( Visual )

2 editions published between 2016 and 2017 in English and held by 132 WorldCat member libraries worldwide

It explores the remarkable life of Jeremiah Tower, one of the most controversial and influential figures in the history of American gastronomy. Tower began his career at the renowned Chez Panisse in Berkeley in 1972, becoming a pioneering figure in the emerging California cuisine movement. After leaving Chez Panisse, due in part to a famously contentious relationship with founder Alice Waters, Tower went on to launch his own legendary Stars Restaurant in San Francisco
Anthony Bourdain, no reservations( Visual )

1 edition published in 2006 in English and held by 2 WorldCat member libraries worldwide

As far as world cuisines go, China is the big one. But, believe it or not, Tony has never been to China before! So tackling Beijing and Chengdu on his first trip to the country he decides to squeeze in as much food and culture as humanly possible
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Audience Level
  Kids General Special  
Audience level: 0.23 (from 0.16 for Wasted! / ... to 0.30 for Eleven min ...)

Eleven minutes
Alternative Names
Zero Point Zero Productions

English (47)