"A guide to some of the world's most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain"--

The host of the Travel Channel series "No Reservations" provides a behind-the-scenes account of his global culinary adventures, from New Jersey to New Zealand, offering commentary on food in every corner of the globe.

Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.

Drawing on his years as a chef and traveling the world, as well as his experiences as a father, the author offers recipes for favorite home-cooked dishes, including such options as black bean soup, shrimp salad, and sausage gravy and biscuits.

Finalist for the 2016 IACP Awards: Literary Food Writing An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection...

"Just as Anthony Bourdain did for the world of food, in Dopeworld, writer Niko Vorobyov travels the globe to find out more about the war on drugs and how it affects global politics and our day-to-day lives. Dopeworld is a bold and intoxicating journey into the world of drugs. From the cocaine farms in South America to the streets of Manila, this book traces the emergence of psychoactive substances and our intimate relationship with them. With unparalleled...

The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question "What would be the perfect meal?', Tony sets out on a quest for his culinary holy grail.

This volume of food writing from the New Yorker proves again that famous weekly's reputation for literary and journalistic excellence. An anthology of reporting both recent and vintage, this book takes readers from the oyster beds of Long Island to the bistros of Paris, from artisanal tofu joints in Japan to a Miami restaurant serving Basque food to homesick Cubans. Along the way, lucky readers get to travel to fun food towns like San Francisco and...