Anthony Bourdain Popular Books
Anthony Bourdain Biography & Facts
Anthony Michael Bourdain (; June 25, 1956 – June 8, 2018) was an American celebrity chef, author, and travel documentarian. He starred in programs focusing on the exploration of international culture, cuisine, and the human condition. Bourdain was a 1978 graduate of The Culinary Institute of America and a veteran of many professional kitchens during his career, which included several years spent as an executive chef at Brasserie Les Halles, in Manhattan. He first became known for his bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly (2000). Bourdain's first food and world-travel television show A Cook's Tour ran for 35 episodes on the Food Network in 2002 and 2003. In 2005, he began hosting the Travel Channel's culinary and cultural adventure programs Anthony Bourdain: No Reservations (2005–2012) and The Layover (2011–2013). In 2013, he began a three-season run as a judge on The Taste and consequently switched his travelogue programming to CNN to host Anthony Bourdain: Parts Unknown. Although best known for his culinary writings and television presentations, along with several books on food and cooking and travel adventures, Bourdain also wrote both fiction and historical nonfiction. On June 8, 2018, Bourdain died while on location in France, filming for Parts Unknown, of an apparent suicide by hanging. Early life Anthony Michael Bourdain was born in Manhattan on June 25, 1956. His mother was Gladys (née Sacksman; 1934–2020), and his father was Pierre Bourdain (1929–1987). His younger brother, Christopher, was born a few years later. Anthony grew up living with both of his parents and described his childhood in one of his books: "I did not want for love or attention. My parents loved me. Neither of them drank to excess. Nobody beat me. God was never mentioned so I was annoyed by neither church nor any notion of sin or damnation." His father was Catholic of French descent and his mother was Jewish. Bourdain stated that, although he was considered Jewish by halacha's definition, "I've never been in a synagogue. I don't believe in a higher power. But that doesn't make me any less Jewish I don't think." His family was not religious either. At the time of Bourdain's birth, Pierre was a salesman at a New York City camera store, as well as a floor manager at a record store. He later became an executive for Columbia Records, and Gladys was a staff editor at The New York Times. Bourdain's paternal grandparents were French (his great-grandfather Aurélien Bourdain was born in Brazil to French parents); his paternal grandfather Pierre Michel Bourdain (1905–1932) emigrated from Arcachon to New York following World War I. Bourdain's father spent summers in France as a boy and grew up speaking French. Bourdain spent most of his childhood in Leonia, New Jersey. He felt jealous of the lack of parental supervision of his classmates and the freedom they had in their homes. In his youth, Bourdain was a member of the Boy Scouts of America. Culinary training and career Bourdain's love of food was kindled in his youth while on a family vacation in France when he tried his first oyster from a fisherman's boat. He graduated from the Dwight-Englewood School—an independent coeducational college-preparatory day school in Englewood, New Jersey—in 1973, then enrolled at Vassar College but dropped out after two years. He worked at seafood restaurants in Provincetown, Massachusetts, including the Lobster Pot, while attending Vassar, which inspired his decision to pursue cooking as a career. Bourdain attended The Culinary Institute of America, graduating in 1978. From there he went on to run various restaurant kitchens in New York City, including the Supper Club, One Fifth Avenue and Sullivan's. In 1998, Bourdain became an executive chef at Brasserie Les Halles. Based in Manhattan, at the time the brand had additional restaurants in Miami, Washington, D.C., and Tokyo. Bourdain remained an executive chef there for many years and even when no longer formally employed at Les Halles, he maintained a relationship with the restaurant, which described him in January 2014 as their "chef at large". Les Halles closed in 2017 after filing for bankruptcy. Media career Writing In the mid-1980s, Bourdain began submitting unsolicited work for publication to Between C & D, a literary magazine of the Lower East Side. The magazine eventually published a piece that Bourdain had written about a chef who was trying to purchase heroin in the Lower East Side. In 1985, Bourdain signed up for a writing workshop with Gordon Lish. In 1990, Bourdain received a small book advance from Random House, after meeting a Random House editor. His first book, a culinary mystery called Bone in the Throat, was published in 1995. He paid for his own book tour, but he did not find success. His second mystery book, Gone Bamboo, also performed poorly in sales. Kitchen Confidential: Adventures in the Culinary Underbelly Kitchen Confidential: Adventures in the Culinary Underbelly, a 2000 New York Times bestseller, was an expansion of his 1999 New Yorker article "Don't Eat Before Reading This". Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook In 2010, he published Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, a memoir and follow-up to the book Kitchen Confidential. A Cook's Tour He wrote two more bestselling nonfiction books: A Cook's Tour: Global Adventures in Extreme Cuisines (2001), an account of his food and travel exploits around the world, written in conjunction with his first television series of the same title. The Nasty Bits In 2006, Bourdain published The Nasty Bits, a collection of 37 exotic, provocative, and humorous anecdotes and essays, many of them centered around food, and organized into sections named for each of the five traditional flavors, followed by a 30-page fiction piece ("A Chef's Christmas"). Typhoid Mary: An Urban Historical Bourdain published a hypothetical historical investigation, Typhoid Mary: An Urban Historical, about Mary Mallon, an Irish-born cook believed to have infected 53 people with typhoid fever between 1907 and 1938. No Reservations: Around the World on an Empty Stomach In 2007, Bourdain published No Reservations: Around the World on an Empty Stomach, covering the experiences of filming and photographs of the first three seasons of the show and his crew at work while filming the series. His articles and essays appeared in many publications, including in The New Yorker, The New York Times, The Times of the Los Angeles Times, The Observer, Gourmet, Maxim, and Esquire. Scotland on Sunday, The Face, Food Arts, Limb by Limb, BlackBook, The Independent, Best Life, the Financial Times, and Town & Country. His blog for the third season of Top Chef was nominated for a Webby Award for Best Blog (in the Cultural/Personal category) in 2008. In 2012, Bourdain co-wrote the graphic novel Get Jiro! with Joel R.... Discover the Anthony Bourdain popular books. Find the top 100 most popular Anthony Bourdain books.
Best Seller Anthony Bourdain Books of 2024
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The Bizarre Truth
Andrew ZimmernAndrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily wellearned reputation for traveling far and wide to seek out and sample anything...
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Kitchen Confidential
Anthony BourdainAnthony Bourdain, host of Parts Unknown, reveals "twentyfive years of sex, drugs, bad behavior and haute cuisine" in his breakout New York Times bestseller Kitchen Confiden...
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L.A. Son
Roy Choi, Tien Nguyen & Natasha PhanA memoir and cookbook from the creator of the gourmet KoreanMexican taco truck Kogi, the star of Netflix's "The Chef Show," and the culinary advisor to Jon Favreau's film "Chef."“R...
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Start the Fire
Jeremiah TowerAS SEEN IN THE NEW DOCUMENTARY JEREMIAH TOWER: THE LAST MAGNIFICENTNewly revised and reissued to coincide with The Last Magnificent, a documentary feature produced by Anthony Bourd...
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Eight Flavors
Sarah Lohman“Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses longforgotten recipes to explain how ei...
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History of a Suicide
Jill Bialosky“It is so nice to be happy. It always gives me a good feeling to see other people happy. . . . It is so easy to achieve.” Kim’s journal entry, May 3, 1988 On the night of April 15,...
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Magic Is Dead
Ian FrischIn the vein of Neil Strauss’ The Game and Joshua Foer’s Moonwalking with Einstein comes the fascinating story of one man’s colorful, mysterious, and personal journey into the world...
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Super Tuscan
Gabriele Corcos & Debi MazarFrom the celebrity/chef husbandwife team and authors of the bestselling Extra Virgin comes a brandnew cookbook with over 100 delicious recipes that incorporate Tuscan flair with cl...
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Secret Ingredients
David RemnickThe New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tellalls, and poems, seasoned with a generous dash of cartoons. “To read this sparely e...
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Bourdain
Laurie WooleverNew York Times bestseller An unprecedented behindthescenes view into the life of Anthony Bourdain from the people who knew him best When Anthony Bourdain died in June 2018, fa...
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Marco Pierre White
Charles HennessyMarco was born of workingclass parents on a bleak council estate in Leeds, and his Italian mother died when he was six years old. Today he has become a star chef of international r...
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Truffle Boy
Ian Purkayastha & Kevin West"[Ian Purkayastha] has a true, deep expertise in everything he sellscaviar, truffles, fish. He knows the stories that we need to sell the stuff tableside . . . he can disrupt the e...
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Grape, Olive, Pig
Matt GouldingWinner of the 2017 IACP Award: Literary or Historical Food WritingGourmand World Cookbook Award Winner: Culinary TravelAmazon Best Book of November (2016): Cookbooks, Food and Wine...
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Hawker Fare
James Syhabout & John BirdsallFrom chef James Syhabout of two–Michelinstar restaurant Commis, an AsianAmerican cookbook like no othersimple recipes for cooking homestyle Thai and Lao dishesJames Syhabout’s huge...
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Grand Forks
Marilyn Hagerty & The Grand Forks HeraldOnce upon a time, salad was iceberg lettuce with a few shredded carrots and a cucumber slice, if you were lucky. A vegetable side was potatoeswould you like those baked, mashed, or...
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Quicklet on the Nasty Bits by Anthony Bourdain
Nicole CipriQuicklets: Your Reading Sidekick! ABOUT THE BOOK When I look back on the last five years since I wrote the obnoxious, overtestosteroned memoir that transported me out of the kitche...
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Vegetables Unleashed
José Andrés & Matt GouldingA NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star SpanishAmerican chef José Andrés and James Beard awardwinning writer Matt Goulding, Vegetables Un...
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In the Weeds
Tom VitaleNominated for the 2022 BookTube Prize in NonfictionAnthony Bourdain's long time director and producer takes readers behind the scenes to reveal the insanity of filming television i...
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The One True Barbecue
Rien Fertel“For anyone interested in the origins, history, methods and spectacle of wholehog barbecue, this book is essential reading...Fertel leaves readers hungry not only for barbecue but ...
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Big Gay Ice Cream
Bryan Petroff & Douglas QuintWelcome to Big Gay Ice Cream’s debut cookbook, a yearbook of ice cream accomplishmentsall the recipes you need to create delicious frozen treats. New to making ...
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Inside The Peloton
Nicolas RocheNicolas Roche has a famous surname to all fans of cycling. The son of legendary Irish and World Champion Stephen Roche, Nicolas had to fight to make it as a professional and even h...
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Out of Line
Barbara Lynch“If you have an appetite for culinary adventure, you’ll devour the feisty and fun memoir” (Elle magazine) by James Beard awardwinning chef, restaurateur, and Top Chef judge Barbara...
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Tragedy Plus Time
Adam Cayton-Holland“Inspiring, tragic, and at times heartrendingly funny.” People Unsentimental, unexpectedly funny, and incredibly honest, Tragedy Plus Time is a love letter to every family that has...
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Tasty
John McQuaid“A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in...
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Kitchen Confidential by Anthony Bourdain - A 15-minute Summary
InstaRead SummariesKitchen Confidential by Anthony Bourdain A 15minute Instaread SummaryInside this Instaread Summary: Overview of the entire book Introduction to the important people in the book S...
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Lives of the Artists
Giorgio Vasari & George BullBeginning with Cimabue and Giotto in the thirteenth century, Vasari traces the development of Italian art across three centuries to the golden epoch of Leonardo and Michelangelo. G...
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Travel Hacks
Keith BradfordFind the best travel deals, skip the lines, pack like a pro, and enjoy the easiest trip of your life with this definitive guide to making your next getaway smoother than ever. Trav...
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Bourdain
Laurie WooleverUn viaje sin precedentes tras los bastidores de la vida de Bourdain.Bestseller de The New York Times Una visión intimista y sin precedentes de la vida de Anthony Bourdain ...
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Conversations with Anthony Bourdain Narrated
Ronald RitterMeet Anthony Bourdain chef, writer, traveller and compere extraordinaire. Someone we all got to know and love through his travel and cooking documentaries to exotic places. We let ...
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Nobu
Nobu Matsuhisa“In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they’ve finished the final...
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Flash in the Pan
David Blum“Finally back in print, Flash in the Pan is the originaland still the bestreportage on the life and death of an American restaurant, a ground level view of every phase of its life....
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At Balthazar
Reggie NadelsonExplore New York restaurant Balthazar and everything that makes it iconic in this brilliantly revealing book that celebrates the brasserie’s twentieth anniversary. Keith McNally, s...
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For the Love of Books
Graham TarrantA lighthearted book about books and the people who write them for all lovers of literature. Do you know: Which famous author died of caffeine poisoning? Why Alice’s Adventures in ...
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Pasta, Pane, Vino
Matt Goulding“Italy is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates it’s wonders and eccentricities with w...
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In the Kitchen
Monica AliMonica Ali, nominated for the Man Booker Prize, the Los Angeles Times Book Prize, and the National Book Critics Circle Award, has written a followup to Brick Lane that will further...
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Be a Disruptor
Stratis MorfogenLessons in innovation and entrepreneurship from building a New York City restaurant empire Stratis Morfogen has been one of the most innovative names in New York City’s hospit...
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MUNCHIES
JJ Goode, Helen Hollyman & Editors of MUNCHIESThis cookbook, based on the gamechanging web series Chef's Night Out, features stories of the world's best chefs' debauched nights on the town, and recipes for the food they cook t...
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We Fed an Island
José AndrésFOREWORD BY LINMANUEL MIRANDA AND LUIS A. MIRANDA, JR. The true story of how a group of chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the he...
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Return to Paris
Colette RossantParis, 1947: Colette Rossant returns to Paris after waiting out World War II in Cairo among her father's EgyptianJewish relatives. Initially, the City of Light seems gray and forbi...
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Damn Good Chinese Food
Chris Cheung & Maneet ChauhanFrom acclaimed chef Chris Cheung comes a cookbook inspired by growing up in New York's Chinatownwith a foreword by Maneet Chauhan, celebrity chef, author, and judge on Th...
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Down and Out in Paradise
Charles LeerhsenThe bestselling, “unvarnished” (The New York Times), “engrossing” (The Guardian), “gritty, wellresearched” (The Economist)and definitely unauthorizedbiography of the celebrity chef...
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The Book of St John
Fergus Henderson & Trevor Gulliver'The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful co...
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Socialism Sucks
Robert Lawson & Benjamin PowellThe bastard stepchild of Milton Friedman and Anthony Bourdain, Socialism Sucks is a barcrawl through former, current, and wannabe socialist countries around the worl...
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The Waiter
Matias Faldbakken“As if The Remains of the Day had been written by Kingsley Amis, The Waiter is…one of the most purely entertaining novels I’ve read in years. This book is a meal you won’t want to ...