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The Nasty Bits: Collected Varietal Cuts,…

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

by Anthony Bourdain

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Showing 1-5 of 32 (next | show all)
A collection of essays that were mostly good. Was an easy read that had a little bit of everything. ( )
  mmaestiho | Sep 20, 2018 |
Love his writing, unfortunately I already know a lot of the stories he has here. ( )
  lovelypenny | Feb 4, 2016 |
short stories of life in kitchen; if you like his show
  aletheia21 | Jan 19, 2014 |
Ahh the last of the nonfiction Bourdain I have to read. Its been a great ride through his initial book to this newest one. I felt this wasn't one of his best but definitely interesting. The chapters were nice and short and he gave his thoughts on the interesting restaurants that served strange food, celebrity chefs (we all know how much he loves them!), and just his usual snarkiness candor.

For the rest of the review, visit my book blog at: http://angelofmine1974.livejournal.com/61579.html ( )
  booklover3258 | Sep 22, 2013 |
"The Nasty Bits" is a collection of random pieces Anthony Bourdain has done here and there for magazines and newspapers and friends' blogs and the like. The articles and essays are organized by tone, corresponding to the five tastes (?) --salty, sweet, sour, bitter, umami. The structure works even though the chapters start to feel repetetive. There's only so much snark and knowing, exaggerated sarcasm a girl can take!

The "taste of fiction" at the end is so clearly a mashup of the entire rest of the book, that it feels like a waste of time. ( )
  amelish | Sep 12, 2013 |
Showing 1-5 of 32 (next | show all)
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I went seal hunting yesterday. At eight a.m., swaddled in caribou, I climbed into a canoe and headed out onto the freezing waters of the Hudson Bay with my Inuit guides and a camera crew.
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(Click to show. Warning: May contain spoilers.)
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Book description
Deriving in large part from his popular series of television travelogues, Bourdain's new collection of essays breezes along. Bourdain writes as he talks--irreverently, earthily, and determinedly free of euphemism. The reader can almost hear him dragging on his cigarette between sentences. In just a few pages he lays bare the gritty, fill-those-tables economics that govern a restaurant's success without respect to the competence of its cooks. He surveys the current crop of overpublicized chefs in their trendy Las Vegas digs and finds their eateries flourishing if soulless. He fears that celebrity (and vast riches) will undo many potentially great chefs, but exceptions such as Mario Batali and Emeril Lagasse confirm his faith in the higher side of his profession. Anyone who's ever dined in one of the thousands of undistinguished and indistinguishable "family" restaurants clogging the nation's highways will appreciate Bourdain's take on "Restaurant Hell." His lusty paean to the old, freewheeling Times Square of drugs, sex, and crime offers a contrarian, in-your-face riposte to New York City's touristy gentrification.

Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an alternate Hardcover edition.

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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.

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