ABOUT THE BOOK No Reservations: Around the World on an Empty Stomach is based off the content and experiences of Anthony Bourdain during filmings of the widely popular Travel Channel show, No Reservations. Anthony Bourdain, the host of the show, travels the world, showcasing foods ranging from late night street food, to a meal cooked by a Maharana. Not intending for this book to be some cynical, cheap-ass companion book to the series, Bourdain includes photos that were taken along the way mostly by the shows production assistants. Although this book does complement the show, and gives a more in-depth view of many favorite episodes, it could also stand on its own as a photographic travelogue. As Bourdain says in the introduction, the books photos try to give viewers a brief taste, a sense of what [they] felt during the relatively short time [they] were there, instead of doing a best of, or, even worse, attempting to create a comprehensive view of the place. MEET THE AUTHOR Nicole Bemboom is a San Francisco based writer. In addition to writing for the exciting new publisher Hyperink, she covers the best of modern craft and design for the online magazine Handful of Salt. She received her BA in Modern Literature from the University of California, Santa Cruz. EXCERPT FROM THE BOOK Anthony Bourdains No Reservations follows his team as they travel the world making the show. Frequently travelling with Bourdain are Tracey Gudwin (field producer), Todd Liebler (cameraman), and Diane Schutz and Rennik Soholt (assistant producers). The crew took photos throughout in almost thirty countries, meeting an incredible diversity of people and eating an insane variety of foods. Bourdain hopes these photos, along with the show, will reveal a real sense of the places they see the smells and the sounds, as well as the visual elements. The cast allows the country and the circumstances (and misadventures) of their travels to drive the content and style of the show. They often also heavily use the cinema of the country they visit. To begin this journey around the world, Bourdain declares that deep inside every great cook... anyone who knows what the good stuff is and what to do with itlurks the heart and soul of a Chinese guy. Generally considered to have one of the greatest cuisines in the world, China serves as Bourdains go-to locale. CHAPTER OUTLINE Quicklet on Anthony Bourdain's No Reservations Anthony Bourdain's No Reservations + About the book + About the Author + Overall Summary + Summary and Commentary + ...and much more

Quicklets: Your Reading Sidekick! ABOUT THE BOOK When I look back on the last five years since I wrote the obnoxious, over-testosteroned memoir that transported me out of the kitchen and into a never-ending tennuel of pressurized cabins and airport lounges, its a rush of fragments, all jostling for attention. Some good, some bad, some pleasurable and some excruciating to remember. The Nasty Bits, Anthony Bourdains fifth book, is a collection of essays written in the years after publishing his breakout book, the bestselling Kitchen Confidential, and is aptly subtitled Collected Varietal Cuts, Usable Trim, Scraps, and Bones. Though the book is not enough to gain a sense of Bourdain as a person or a chef, the collection of rants, essays, travelogues, and short fiction could be considered a digestif to his other books, or an amuse-bouche for new readers. Bourdain is famous (maybe infamous) for his profane and gleefully anarchic writing, for smudging the clean and pristine pages of food writing with smears of grease, cigarette ash, and spilled vodka. This is perhaps best evidenced by the three names on the dedication page: Joey, Johnny, and Dee Dee, of the Ramones. Punk beats thrum through his books, along with a heady and unapologetic hunger; the book has a yearning to see and eat and drink and smoke, more and more. MEET THE AUTHOR Nicole Cipri is a restless wanderer and passionate writer. A graduate of the Evergreen State School in Olympia, WA, Nicole has since written about such varied topics as modern urban farming, the role of glitterbombing as political theater, and the economic impacts of natural disasters. You can follow her adventures on Twitter, @nicolecipri. EXCERPT FROM THE BOOK Bourdain is acerbic, occasionally self-righteous, and furiously down-to-earth. He doesnt aim to shock, but rather, to shake his readers out of their comfort zones. He wants them to get down in the dirt with him, or in the steambath of a crowded kitchen; he wants to pry open peoples eyes, ears, and mouths, and force-feed them everything they didnt know they were missing. These essays were written in the years that followed Bourdains sudden rise to stardom (and infamy). There is anger and indignation, and there is homesickness and weariness. In the end, theres a fierce joy, and an acknowledgement of just how damn lucky he is. If theres a story arc to be had in the pages of The Nasty Bits, its about learning to be humble, no easy feat for anyone in the restaurant business, which Bourdain has often characterized as ruthless, absurd, and full and sadistic misfits. Bourdain is a stubborn asshole, and never tries to pretend otherwise. He admits to posturing and sticking his foot in his mouth, remarking in one of his own commentaries, what a twat I was when I wrote this. In his preface, Bourdain describes a phenomenon thats familiar to anyone who has spent significant time traveling: the more you travel, the less you know. The boundaries of your own knowledge and experience seem more apparent than ever, and you start to glimpse the stunning breadth of your own ignorance. Its both frustrating and addictive, Bourdain writes. Which only makes it harder when you visit, say, China for the first time, and realize how much more of it there is and how little time you have to see it. Buy a copy to keep reading! CHAPTER OUTLINE Quicklet on Anthony Bourdain’s The Nasty Bits + About the Book + About the Author + An Overall Summary + Preface + ...and much more

Quicklets: Your Reading Sidekick! ABOUT THE BOOK Viewed simply, A Cooks Tour is one mans quest to discover just what the perfect meal might be. Unfortunately, things are rarely so cut and dried. As Bourdains travels, at least for this book, took place pre-September 11th, there is still a little elasticity in the travel. Yes, Bourdain experiences certain moments of unease while on his journey, but not in the way that travelers are forced to take added precautions today. Food is the great equalizer: a shared passion, simply made up of different ingredients, depending on where you are in the world. It is able to evoke the strong, visceral reactions related not only to taste, but also touch, smell, sound, and sight. Given foods shared cultural arc, its not a stretch to see how something as basic as food could be considered transformative. MEET THE AUTHOR Shauna Patton grew up in the wilds of Northern California and thus removed from populous cities, she turned to the expanse of her imagination for entertainment. This would include writing short stories and plays, and roping unsuspecting friends/family into producing and performing. This led to a four year tenure at UC Santa Cruz, where she majored in Theatre Arts, with a year abroad at a University in Southern England. When not concocting crazy stories, she loves to watch movies (especially Bollywood, anything Christian Bale and 1940's film noir), read, knit, watch the Dropkick Murphy's in concert, rock out to cheesy 80's pop and hang out with friends. EXCERPT FROM THE BOOK Inspired by the idea of the perfect meal, Anthony Bourdains novel A Cooks Tour: Global Adventures in Extreme Cuisines is part foodie travel diary and part memoir of the man himself. Not for those with weak stomachs, Bourdain launches himself on a tour around the globe on a quest for good food, movie-style adventure and once-in-a-lifetime experiences. Whether hes chowing down on the still-beating heart of a cobra in Vietnam, lamb gonads in the Sahara, haggis in Scotland, or shuddering through the horrors of birds nest soup, Bourdains food encounters offer a great sensory delight for the reader, especially secondhand. Much of the developed world is far removed from their food. There is little knowledge about the actual gathering and preparation of food, as the glossy supermarkets hide the behind-the-scenes carnage. As Bourdain notes, Respecting the ingredients may no longer be an economic necessity in much of the emerging world; it is now a pleasure, to be experienced and enjoyed at ones chosen time and place. Bourdains quest for culinary excellence is grandiose: I knew that the best meal in the world...is rarely the most sophisticated or expensive one...context and memory play powerful roles in the truly great meals in ones life. Buy a copy to keep reading! CHAPTER OUTLINE Anthony Bourdain's A Cook's Tour + About Anthony Bourdain + About the Book + Overall Summary + Chapter-by-Chapter Summaries + ...and much more

ABOUT THE BOOK Charlie Rose has been a leading voice in journalism since the 1970’s. He has worked for several prestigious broadcasting companies such as the BBC and PBS, but is best known for being the anchorman on shows such as CBS News Nightwatch, and as a correspondent on 60 Minutes. He is also particularly known for his calm, even demeanor, which has allowed him to become one of the best known interviewers on television. It seems that Rose has always had an interest in interviewing as a journalistic style. Perhaps his most famous interview, and the one that may have paved the way for his current show, was his 1987 interview of Charles Manson, for which he won an Emmy award. On his current show, simply called The Charlie Rose Show, he regularly interviews a wide variety of public figures; from politicians to movie stars. The focus of the show has remained intellectual and conversational, despite the current trend of inflammatory hosts and sensationalism in the media today. MEET THE AUTHOR Lynn Brown wrote her first book at the age of 6, to the wild acclaim of her kindergarten class. Sometime later she graduated from Naropa University with an Interdisciplinary degree in Writing, Peace and Indigenous Peoples Studies. She is a staff writer for DoGoodFeelGreat.com, and has been published in Colorado Daily News, the Bywater-Currents Magazine and Whoisisabella.com. In addition, she sometimes serves as a grantwriter for various nonprofit organizations. Lynn is currently working on an urban fantasy novel, entitled Wonderland, based on the city of New Orleans and its mythology. Her novel writing process and clips from this work can be found at: wonderlandnovel.wordpress.com EXCERPT FROM THE BOOK This interview centers mostly on Tony Bourdain’s recent switch to writer and TV show host, from chef; as well as his most recently published book: Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. The conversation also seems to stray a bit towards mutual acquaintances that Bourdain and Rose have in common, such as French chef Eric Ripert and Ferran Adria, from the now closed elBouille restaurant. These instances are particularly interesting as they give the interview a more conversational feel, without ever straying too far from Bourdain’s areas of expertise. It starts off with an overview of Bourdain’s career as a chef, and clips from his show No Reservations. However, it quickly moves into more intellectual territory, such as whether or not chefs need to have a media presence in order to be popular. They also talk a bit about the show itself, and how its focus is not always on food. Several episodes of Bourdain’s show have seen him travel to areas like post earthquake Haiti, and Beirut during the 2006 conflict. Bourdain refers to the show as more of a “free form travel or culture show”, rather than just a series about food. They then move into talking about a chef whom they both obviously know personally, Ferran Adria, former chef of elBuille restaurant in Catalonia, Spain. The restaurant recently closed, which both Rose and Bourdain both seem to regard as a tragedy. Bourdain talks at length about the restaurant as well as, his experience with chef Adria during the last dinner ever served at elBuille. He also talks a bit about the overall process of making the show, including how places are chosen to be featured, and the difficulty in making what is essentially the same show, over and over in different and interesting ways. Buy a copy to keep reading!

Quicklets: Learn More. Read Less. Anthony Bourdain is a television host, author, and chef. A 1978 graduate of the Culinary Institute of America, Bourdain worked as a professional chef in New York City for nearly twenty years, eventually being named Executive Chef of Brasserie Les Halles in 1998. Though best known for hosting the Emmy-winning television program No Reservations, Bourdain first shot to prominence after his book Kitchen Confidential reached the New York Times Best Seller list in 2000. Bourdain would follow Kitchen Confidential with A Cook's Tour (2001), an account of his travels to many different parts of the world, including Cambodia, Russia and Morocco. A Cook's Tour, which was simultaneously filmed as a television program, first showed the type of passionate and honest commentary on international cuisine that Bourdain would become best known for. Bourdain has written ten books in total (including three fiction books), most recently 2010's Medium Raw which was also a New York Times Best Seller. Kitchen Confidential is an autobiographical account of chef Anthony Bourdain's entry into the professional culinary world of the 1980s and 90s and his experiences within it. The book is organized into six sections, each representing part of a multi-course meal: Appetizer, First Course, Second Course, Third Course, Dessert, and Coffee and a Cigarette. BOOK EXCERPT FROM THE ANTHONY BOURDAIN QUICKLET: KITCHEN CONFIDENTIAL Motivated by his embarrassing experience at Mario's kitchen, Bourdain decided to apply to the Culinary Institute of America in Hyde Park, New York. Quick to mention how it was not nearly as selective as the school is today, Bourdain was easily and quickly able to gain entry due to a connection who had donated money to the school. Though his restaurant experience was limited compared to a seasoned chef, it gave him an advantage over his classmates, most of whom were younger than he was. Bourdain was able to pass through most of his classes with relative ease, which made him arrogant and cocky. However, because of the humiliation that he suffered at the hands of the chefs at Mario's, he also had a more grounded perspective than before. This is best exemplified by his encounter with Chef Bernard, a terrorizing French chef who ran the Escoffier Room, a famed restaurant on the grounds of the CIA. It was considered a rite of passage for every chef that attended the CIA to receive a furious, profanity-laced scolding from Chef Bernard during the course of taking his class. When Bourdain was scolded by Chef Bernard, however, he looked in Tony's eyes and saw, perhaps, that Tyrone and the Mario crew had done his work for him. Due to his inability to put fear into Tony, the chef came to be quite nice to him. ...to be continued! Quicklets: Learn More. Read Less.

ABOUT THE BOOK There is no celebrity chef quite like Anthony Bourdain. He is known as much for his biting observations — and cast iron stomach — as he his for cooking. Bourdain is currently in the eighth season of his Travel Channel hit show, “No Reservations.” In the series he travels to exotic locales to sample outlandish dishes. He’s famous for sampling lamb testicles, ant eggs, a seal eyeball, and a cobra. (Yet Chicken McNuggets top his list of bad meals, according to an interview he gave to AVClub.com.) This isn’t merely a rerun of “Fear Factor” — Bourdain shares the stories, cultures and rituals associated with these foods. The series has been nominated for five Emmys, taking home the prize in 2009. Before he wrote books, stepped onto a TV set or picked up his first spatula, he was a typical New Yorker. Born in 1956, he studied at Vassar (he followed what he describes as “his current obsession” for the school, but rarely attended class). His life changed in the summer between his freshman and sophomore years, according to an article he wrote for Salon.com. That summer he spent with friends in Provincetown, on Cape Cod, working in the kitchen of an eatery called the Dreadnaught where he discovered his passion for life in the kitchen. That’s when he made the decision to leave Vassar and attend the Culinary Institute of America, which he graduated from in 1978. Bourdain worked his way up from the bottom, starting out as a dishwasher, and holding every other position in the kitchen before he worked his way up to Executive Chef. His resume reads like a who’s who of restaurants: New York’s Supper Club, One Fifth Avenue and Sullivan’s. He’s currently the chef-at-large at Brasserie Les Halles, where he started as executive chef in 1998. To date, he’s written three crime novels, a cookbook, and several bestsellers, including Kitchen Confidential and its follow-up, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. His writing career began with his New Yorker essay, “Don’t Eat Before Reading This,” in 1999. It was that piece and its resulting popularity that lead to Kitchen Confidential in 2000. EXCERPT FROM THE BOOK Chapter Four: The New Woman Bourdain takes a break from the narrative to talk about the changing place of women in society. Here he talks about the strides women were making — breaking into careers once open only to men, at the cusp of getting the right to vote. The men were not happy about this turn of events at all. Bourdain quotes several influential clergymen of the time decrying women who seemed to have forsaken their responsibilities at home to socialize, drink, gamble and work. In essence, all the things men were supposed to do. How did this social revolution take place? Bourdain predictably traces the origin of the New Woman to the stomach, so to speak. Or more precisely, the empty stomach. The true instigator of social revolution was starvation. He notes the Irish Potato Famine of the mid-to-late 1840s caused a lot of social upheaval. Between the millions of dead, and the millions who left Ireland, it changed society throughly. Fewer people married, or fooled around, so there were fewer mouths to feed. The women of Ireland, and the women of Ireland who came to America, had to make their own way in the world. It was an example that other immigrants and even “native born” Americans as they were called, would soon follow. One of those women was Dr. Baker, who traded an education at Vassar for the Women’s Medical College of New York and would go on to become an influential figure in public health. Bourdain shows that there were more than a few things Mary and Dr. Baker had in common... ...buy the book to continue reading!

Provides background content and teaching ideas to support the integration of culture in a wide range of psychology courses.