Name: Extreme Cuisine: The Weird & Wonderful Foods That People eat
Price: 1180.00 TWD
Availability: InStock
Author: Anthony Bourdain
ISBN: 9780804854979

portada Extreme Cuisine: The Weird & Wonderful Foods That People eat

Extreme Cuisine: The Weird & Wonderful Foods That People eat

Type

Physical Book

Author

De… (fotógrafo)

Preface by

Publisher

Year

2021

Language

English

Pages

352

Format

Paperback

Dimensions

22.9 x 15.0 x 1.8 cm

Weight

0.52 kg.

ISBN13

9780804854979

Synopsis "Extreme Cuisine: The Weird & Wonderful Foods That People eat "

"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy...Eat. Eat adventurously. Miss nothing. It's all here in these pages." --From the Foreword by Anthony Bourdain Sit down for a meal with the locals on six continents--what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill in one culture is restaurant fare in another! "I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue, and 'five penis wine' in China." --From the introduction by Jerry Hopkins Dive headfirst into food culture from around the world. Join author Jerry Hopkins on a culinary and cultural tour as he explores foods that may seem bizarre, and often off-putting, to us. As he says, "What is considered repulsive to someone in one part of the world, in another part of the world is simply considered lunch." Part travelogue, part cultural commentary and history, and part cookbook (yes, really), with Extreme Cuisine anyone can become an adventurous eater--or at least learn what it's like to be one. Chapters include: MammalsReptiles & Water CreaturesBirdsInsects, Spiders & ScorpionsPlantsLeftovers

Anthony Bourdain

(Preface by)

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(New York, 1956 – Alsace, 2018) Head chef with over 30 years of experience. Also, he was a television presenter and American writer. He marked a before and after in the way of seeing haute cuisine with a groundbreaking and unprejudiced vision. Internationally renowned chef, he combined for years his skill behind the stoves with writing and appearances in different media. He also collaborated on numerous occasions with the press, from The New York Times and The Times to Food Arts magazine.

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