No Reservations: Around the World on an Empty Stomach (Hardcover)
More than just a companion to the 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.
About the Author
Anthony Bourdain (1956-2018) is the author of the bestselling Kitchen Confidential, the Urban Historical Typhoid Mary, and A Cook's Tour, which was turned into a successful series by the same name for the Food Network. His novels include The Bobby Gold Stories, Bone in the Throat and Gone Bamboo.
“Bourdain is one of the country's best food writers…His opinions are as strong as his language, and his tastes as infectious as his joy.” —New York Times Book Review
“In addition to being an authority on kitchen scandals, Bourdain is now an expert eater, top-notch journalist, storied cultural ambassador and professional airline passenger. He's the rebel outsider with insider access.” —Playboy
“[Bourdain writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.” —New York magazine
“ Zany antics aside, No Reservations amply reflects Bourdain's search for the heart and soul of humanity--and, of course, the ultimate roast pig.” —BookPage
“More than leftovers of his show (now in its fourth season), this is a fresh, satisfying meal...with lavish new photos and commentary.” —Booklist
“delivers another entertaining look at the best and worst places around the world in which to eat... Bourdain also provides many of his always incisive and entertaining observations” —Publisher's Weekly