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Anthony Bourdain was the New York Times-bestselling author of Kitchen Confidential, which sold over a million copies, Medium Raw, A Cook's Tour and The Nasty Bits, the cookbooks Appetites and Anthony Bourdain's Les Halles Cookbook, and the novels Bone in the Throat and Gone Bamboo. His work appeared in the New York Times and The New Yorker. He was the host of the popular television shows No Reservations and Parts Unknown. Bourdain died in June 2018. Laurie Woolever is a writer and editor, and spent nearly a decade assisting Anthony Bourdain, with whom she coauthored the cookbook Appetites in 2016. She's written about food and travel for the New York Times, GQ, Food & Wine, Lucky Peach, Saveur, Dissent, Roads & Kingdoms, and others, and has worked as an editor at Art Culinaire and Wine Spectator.
This is the stuff of real writing ... Bourdain is a great original * Mail on Sunday * One of the world's first and most influential celebrity chefs * Guardian * Thrillingly profane, aggressively truthful voice ... He would eat anything, go anywhere and say anything * New York Times * Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity * Sunday Telegraph * Brilliantly written in a raw, stylist gonzo prose, with pitch-black humour and a devilish turn of phrase * Evening Standard * Christ, could Bourdain weave words ... Imagery like crime-scene photos, the flayed raw humour of a morgue attendant, the sort of one-liners a hitman drips as he pulls the trigger, and similes that would make Raymond Chandler eat his own pencils. For all the rock'n'roll, the easy, sleazy charm, the guy wrote like a poet * Guardian * Terrific ... His love for his subjects - both the food and the cook - sings * Daily Telegraph * Thrillingly profane, aggressively truthful ... He would eat anything, go anywhere and say anything * New York Times * Bourdain is a vivid, bawdy and often foul-mouthed writer. He thrills in the attack, but he is also an enthusiast who writes well about things he holds dear * Wall Street Journal *
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The Secret History of Food
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