The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones | Anthony Bourdain | Anthony Bourdain is the man.

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The Nasty Bits: Co...

	The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones Anthony Bourdain Bloomsbury USA, 2007 - 304 pages average customer review:based on 75 reviews view larger image
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highly recommended

Opinionated New Yorker at Large

Remember that boyfriend who was all attitude in high school? The hipper-than-thou, leather-jacket-wearing punk, whose mere presence could cause your father to grind his teeth into tiny nubs? That drugged-out hedonist who you hated and loved and were SO happy to leave behind, but who you secretly wished had followed you to college?

He's back. The bad news: he's still all attitude, and he can still cause ruin to family dentistry. The good news: he has decades of kitchen experience under his belt (or somewhere - the jerk is as skinny as a rail), and he writes in a way that will make you run out and sample all the small local diners in your town. For me, that means roach coaches serving burritos and tacos - and damn, I've had some food. Mole as smooth and velvety as a newborn's skin. Soft tacos that reach around your mouth and pull all your tastebuds into the center, and then fountain out pure lime, cilantro, and carmelized carne asada. He has ruined my already poor waistline.

Read this book, watch him on TV, go see him. He's saved up his energy and built up his opinions and vitriol and phrasings all these years in his kitchens - he's too bright, too good, too chrome wheeled, fuel injected and steppin' out over the line to last.

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Anthony Bourdain is the man.

I have never been bored while reading Anthony Bourdain's books or while watching his television shows, and this book is no exception. Read his earlier stuff first, he will make you laugh out loud. Not for the weak of heart.

Funny, very entertaining book

I purchased The Nasty Bits at the airport on my way from the U.S. to Russia. I wanted something to read during the long flight to hell. I was laughing outloud during several parts of the books. He is so funny. I agree with a lot of he says, but he is flat-out wrong with his idea that Americans (I am a legal immigrant who worked and studied hard to come here legally and even learned the language as part of my long journey to the country I love and want to protect, so I oppose illegal immigration and all the bilingual garbage!!!) should open the Mexican borders just because lots of cooks are Latinos. What a pile of you-know-what! So now that makes it ok to let potential criminals enter a country illegally? He's out of his mind. Anyway, I am his fan and will buy any book he writes.
Carlos.

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This Guy is Great

Wordy, likes to hear himself talk but (shrug) who cares- he's Great. This guy is smart, observant and funny wrapped in a seemingly hard shell.

Tasty reading!

Anthony Bourdain would not like me. I'm a Billy Joel-listening vegetarian. He expresses deep disdain for vegetarians (and for Billy Joel!). Were Bourdain and I to visit a restaurant together, he'd roll his eyes in disbelief at how I choose to miss out on the dining experiences he describes in beautiful detail.

Maybe it's living vicariously, then, or perhaps it's a streak of masochism in my personality, but I love reading Bourdain's stuff. Read Kitchen Confidential first. Get to know Bourdain through the arc of his career up to that point. Then get your hands on The Nasty Bits and gobble up these smaller pieces that he has written throughout the years.

Here you will find rants against all manner of clods, both in the kitchen and in the dining room. You'll find some of the best food porn ever written (veg*ns who do not want to read about eating meat should stay far away from this book). You will learn about celebrity chefs and the dining possibilities all over the place, from Vegas to Sao Paolo.

Bourdain is a writer with personality and wit, and even when he occasionally offends, you have to admire him for staking out his position, wearing his love of being a chef on his sleeve, and sharing it all with his readers.

I recommend visiting the back of the book after each chapter. There, he briefly reflects on each piece (as some were written years ago), and adds interesting thoughts or the occasional retraction.

Highly recommended!

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