- A Cook's Tour
"A Cook's Tour: Global Adventures in Extreme Cuisines" is a "New York Times" bestselling book written by chef and author
Anthony Bourdain in2001 . It is Bourdain's account of his world travels — eating exotic local dishes and experiencing life as a native in each country. The book was simultaneously made into a television series featuring Bourdain for theFood Network .Locations
Bourdain's travels included
Portugal ,France ,Vietnam ,Russia ,Morocco ,Japan ,Cambodia ,Mexico ,Spain , andFrench Laundry inNapa Valley .Foods
He tries such exotic dishes as still beating cobra heart and soft-boiled duck embryo with half formed bones and feathers. In
*flagicon|RussiaSaint Petersburg :vodka
*flagicon|MoroccoMoulay Idriss ,Fez :couscous ,tagine ,brochette Award
The book was named 2002 Food Book of the Year by the British Guild of Food Writers. []
Title
The title is derived from "Cook's Tour," a British idiomatic phrase meaning a brief or cursory guide to a subject or place. Its origin is in the trips organized by
Thomas Cook in the 19th century. []External links
* [http://www.nytimes.com/2001/12/16/books/review/16SIFTONT.html NYTimes review]
* [http://www.nytimes.com/2001/12/16/books/chapters/16-1st-bourd.html "A Cook's Tour"] (Chapter 1)References
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