About this ebook
The New York Times Bestseller
The brilliant intellect and candor of Anthony Bourdain is on full display in this collection of interviews from throughout his remarkable career, with an introduction from The New Yorker's Helen Rosner.
Anthony Bourdain always downplayed his skills as a chef (many disagreed). But despite his modesty, one thing even he agreed with was that he was a born raconteur—as he makes clear in this collection of sparkling conversations. His wit, passion, and deep intelligence shine through all manner of discussion here, from heart-to-hearts with bloggers, to on-stage talks before massive crowds, to intense interviews with major television programs.
Without fail, Bourdain is always blisteringly honest—such as when he talks about his battles with addiction, or when detailing his thoughts on restaurant critics. He regularly dispenses arresting insight about how what’s on your plate reveals much of history and politics. And perhaps best of all, the heartfelt empathy he developed travelling the world for his TV shows is always in the fore, as these talks make the “Hemingway of gastronomy,” as chef Marco Pierre White called him, live again.
The brilliant intellect and candor of Anthony Bourdain is on full display in this collection of interviews from throughout his remarkable career, with an introduction from The New Yorker's Helen Rosner.
Anthony Bourdain always downplayed his skills as a chef (many disagreed). But despite his modesty, one thing even he agreed with was that he was a born raconteur—as he makes clear in this collection of sparkling conversations. His wit, passion, and deep intelligence shine through all manner of discussion here, from heart-to-hearts with bloggers, to on-stage talks before massive crowds, to intense interviews with major television programs.
Without fail, Bourdain is always blisteringly honest—such as when he talks about his battles with addiction, or when detailing his thoughts on restaurant critics. He regularly dispenses arresting insight about how what’s on your plate reveals much of history and politics. And perhaps best of all, the heartfelt empathy he developed travelling the world for his TV shows is always in the fore, as these talks make the “Hemingway of gastronomy,” as chef Marco Pierre White called him, live again.
Ratings and reviews
4.3
3 reviews
Karen D
- Flag inappropriate
April 7, 2022
❤❤❤❤LOVE
About the author
Anthony Bourdain was a chef, restauranteur, journalist, television personality, social activist, and author of the trailblazing bestseller Kitchen Confidential and other works of fiction and nonfication. He died in 2018.
Helen Rosner is food correspondent for The New Yorker and a James Beard award-winner for personal essay.
Helen Rosner is food correspondent for The New Yorker and a James Beard award-winner for personal essay.
Rate this ebook
Tell us what you think.
Reading information
Smartphones and tablets
Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.
Laptops and computers
You can listen to audiobooks purchased on Google Play using your computer's web browser.
eReaders and other devices
To read on e-ink devices like Kobo eReaders, you'll need to download a file and transfer it to your device. Follow the detailed Help Center instructions to transfer the files to supported eReaders.
