Royce Carlton - Anthony Bourdain

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No Reservations: Around the World on an Empty Stomach (Nov. 2007)

An illustrated, behind-the-scenes travel journal of the beloved chef's global adventures.

More than just a companion to his hugely popular Travel Channel show, No Reservations, is Bourdain's fully illustrated journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and mementos with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world. Want to know where to get good fatty crab in Rangoon? How to order your reindeer medium rare? How to tell a Frenchman that his baguette is invading your personal space? This is your book. For any Bourdain fan, this is an indispensable opportunity to hit the road with the man himself.

(Source: Bloomsbury USA)

Anthony Bourdain: No Reservations (DVD)
Season 1

In season one of his Travel Channel series, No Reservations, Bourdain highlights everything from the Americana of his native New Jersey to exotic explorations in Iceland and a Vietnamese island resort owned by the mysterious Dr. Sang. By the last episode, viewers will be hungry for more, and they can find it by tuning into the Travel Channel each Monday night where Bourdain will be serving up another tasty adventure in a fascinating locale.

(Source: Netflix)

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
(May 2006)
A well-seasoned hellbroth of candid, often outrageous stories from Bourdain's worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of Bourdain's previously uncollected nonfiction"and including new, never-before-published material, The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. In the words of Publishers Weekly, "this shameless he-man sure can write."

(Source: Bloomsbury)

Kitchen Confidential: Adventures in the Culinary Underbelly
After 25 years of sex, drugs, bad behaviour and haute cuisine, chef and novelist Anthony Bourdain decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village; from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are passionate and unpredictable, shocking and very funny. A New York Times bestseller.

(Source: Bloomsbury)

"Management by Fire: A Conversation with Chef Anthony Bourdain"
When it comes to management styles, newer isn't always better, or so says chef Anthony Bourdain in this 2002 interview with Harvard Business Review associate editor Gardiner Morse. Bourdain's old-fashioned approach " complete with a rigid hierarchy and a sacrosanct code of conduct " produces a counterintuitive result. His kitchen at brasserie Les Halles in New York is a politically incorrect, frenzied workplace that demands and cultivates hard work, high performance, and unqualified loyalty. Bourdain runs his kitchen with a command structure much like the army's. He says the military model works because when people are laboring under extreme conditions, they come to feel that they are members of an elite. His kitchen is a little society that depends on the kind of loyalty and mutual dependence needed in any crisis situation. And Bourdain "returns loyalty with absolute loyalty." Subjects covered in this interview include: Employee retention, human resources management, interviews, leadership, management of professionals, management philosophy, management styles, and teams.

(Source: Harvard Business Review, July 2002)

A Cook's Tour: In Search of the Perfect Meal
The only thing Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef. He eats the heart of a live cobra in Saigon, dines with Russian gangsters, and attends a medieval pig slaughter.

(Source: HarperCollins Publishers and Bloomsbury)

Decoding Ferran Adria
(Multimedia CD-ROM)
Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world " chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by chefs on sabbatical. The lab, an ultra modern, Dr. No-like facility with sliding walls, backlit ingredients, latest equipment and a full staff of devotees is tucked away inside a vast, renaissance-era palace in the old section of Barcelona, Spain. Adria and his chefs close the El Bulli restaurant for six months out of ever year to work on new concepts. Bourdain tracks Ferran's process from lab to a once-in-a-lifetime meal at El Bulli restaurant, enjoying a high-concept, surrealist, haute cuisine meal of unparalleled creativity and striking visual appearance.

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

Long before Anthony Bourdain became a "tell-all" bestselling author, he was a standout chef. For years, he sharpened his skills as the executive chef of Brasserie Les Halles, one of Manhattan's most prestigious and down-to-earth restaurants. In Anthony Bourdain's Les Halles Cookbook, he reveals the cooking secrets that enabled him to create bistro fare that makes Parisians envious.

(Source: www.bn.com Editors)

The Bobby Gold Stories
Bobby Gold is a lovable criminal. After nearly ten years in prison, he's no sooner out that he's back to work breaking bones for tough guys. His turf: the club scene and restaurant business. "Bourdain," wrote the New York Times, "Whips up a Manhattan tale with Elmore Leonard flavor: the bad guys are a little good, the good guys are a little bad, and everybody's a little funny."

(Source: Bloomsbury USA)

Typhoid Mary: An Urban Historical
In this fascinating true story Bourdain, in an homage from one cook to another, follows Mary through the kitchens of New York, putting a human face to a desperate and unintentional murderer, and examines a time, and a life, with his inimitable style.

(Source: Bloomsbury)

Gone Bamboo
Henry and his wife, Frances, have gone bamboo - living an idyllic, tequila-drenched life as two of the Caribbean's most charming ex-pats (and professional assassins). But when Donnie, a powerful capo with a heart of gold (and a colostomy bag), is relocated to the island under the Federal Witness Protection Program, the scene is set for a mix of low life and high comedy. Publishers Weekly praised the book's "...tight plotting, appealing characters and stylish mix of irony, snappy dialogue and amoral verve."

(Source: Random House)

Bone In the Throat
When up-and-coming chef Tommy Pagano settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, an operatically eccentric group of wise guys become his superiors and he unwittingly finds himself their partner in big-time crime. First-time author Bourdain presents a savory portion of gangster tartare spiced with salty mobspeak, coked-up chefs, wild entrepreneurs and foul-mouthed feds, served up in the colorful ambience of Manhattan's Little Italy.

(Source: Random House)

Find Books by Anthony Bourdain at Amazon.com