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), 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 and his mother 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 (restaurant), 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 Rose, with art by Langdon Foss. It.... Discover the Anthony Bourdain popular books. Find the top 100 most popular Anthony Bourdain books.

Best Seller Anthony Bourdain Books of 2023

  • Kitchen Confidential by Anthony Bourdain - A 15-minute Summary synopsis, comments

    Kitchen Confidential by Anthony Bourdain - A 15-minute Summary

    InstaRead Summaries

    Kitchen 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...

  • Vegetables Unleashed synopsis, comments

    Vegetables Unleashed

    José Andrés & Matt Goulding

    A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star SpanishAmerican chef José Andrés and James Beard awardwinning writer Matt Goulding, Vegetables Un...

  • World Travel synopsis, comments

    World Travel

    Anthony Bourdain & Laurie Woolever

    A guide to some of the world’s most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony BourdainAnthony Bourdain saw m...

  • Damn Good Chinese Food synopsis, comments

    Damn Good Chinese Food

    Chris Cheung & Maneet Chauhan

    From 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...

  • Appetites synopsis, comments


    Anthony Bourdain & Laurie Woolever

    Written with the noholdsbarred ethos of his beloved series, No Reservations and Parts Unknown, the celebrity chef and culinary explorer’s first cookbook in more than...

  • The Secret History of Food synopsis, comments

    The Secret History of Food

    Matt Siegel

    An irreverent, surprising, and entirely entertaining look at the littleknown history surrounding the foods we know and loveIs Italian olive oil really Italian, or are we dippi...

  • Return to Paris synopsis, comments

    Return to Paris

    Colette Rossant

    Paris, 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...

  • Flash in the Pan synopsis, comments

    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....

  • Inside The Peloton synopsis, comments

    Inside The Peloton

    Nicolas Roche

    Nicolas 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...

  • Magic Is Dead synopsis, comments

    Magic Is Dead

    Ian Frisch

    In 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...

  • L.A. Son synopsis, comments

    L.A. Son

    Roy Choi, Tien Nguyen & Natasha Phan

    A 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...

  • Medium Raw synopsis, comments

    Medium Raw

    Anthony Bourdain

    Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and threetime Emmy Awardnominated host of No Reservations ...

  • Socialism Sucks synopsis, comments

    Socialism Sucks

    Robert Lawson & Benjamin Powell

    The bastard stepchild of Milton Friedman and Anthony Bourdain, Socialism Sucks is a barcrawl through former, current, and wannabe socialist countries around the worl...

  • Bourdain synopsis, comments


    Laurie Woolever

    New 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...

  • In the Weeds synopsis, comments

    In the Weeds

    Tom Vitale

    Nominated 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...

  • Super Tuscan synopsis, comments

    Super Tuscan

    Gabriele Corcos & Debi Mazar

    From 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...

  • MUNCHIES synopsis, comments


    JJ Goode, Helen Hollyman & Editors of MUNCHIES

    This 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...

  • We Fed an Island synopsis, comments

    We Fed an Island

    José Andrés

    FOREWORD 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...

  • Grape, Olive, Pig synopsis, comments

    Grape, Olive, Pig

    Matt Goulding

    Winner 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...

  • The Waiter synopsis, comments

    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 ...

  • History of a Suicide synopsis, comments

    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,...

  • At Balthazar synopsis, comments

    At Balthazar

    Reggie Nadelson

    Explore 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...

  • Nobu synopsis, comments


    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...

  • Hawker Fare synopsis, comments

    Hawker Fare

    James Syhabout & John Birdsall

    From 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...

  • Rice, Noodle, Fish synopsis, comments

    Rice, Noodle, Fish

    Matt Goulding

    Finalist for the 2016 IACP Awards: Literary Food WritingAn innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of i...

  • The Mission Chinese Food Cookbook synopsis, comments

    The Mission Chinese Food Cookbook

    Danny Bowien & Chris Ying

    From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unco...

  • Tasty synopsis, comments


    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...

  • The Prophets of Smoked Meat synopsis, comments

    The Prophets of Smoked Meat

    Daniel Vaughn

    The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a...

  • For the Love of Books synopsis, comments

    For the Love of Books

    Graham Tarrant

    A 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 ...

  • Big Gay Ice Cream synopsis, comments

    Big Gay Ice Cream

    Bryan Petroff & Douglas Quint

    Welcome 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 ...

  • Pasta, Pane, Vino synopsis, comments

    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...

  • They Call Me Supermensch synopsis, comments

    They Call Me Supermensch

    Shep Gordon

    An eyepopping peek into entertainment industry from the magnetic force who has worked with an impeccable roster of stars throughout his storied career.In the course of his legendar...

  • Out of Line synopsis, comments

    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...

  • In the Kitchen synopsis, comments

    In the Kitchen

    Monica Ali

    Monica 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...

  • Grand Forks synopsis, comments

    Grand Forks

    Marilyn Hagerty & The Grand Forks Herald

    Once 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...

  • Secret Ingredients synopsis, comments

    Secret Ingredients

    David Remnick

    Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American foo...

  • State by State synopsis, comments

    State by State

    Matt Weiland & Sean Wilsey

    See America with 50 of Our Finest, Funniest, and Foremost Writers Anthony Bourdain chases the fumigation truck in Bergen County, New JerseyDave Eggers tells it straight: Illinois i...

  • Down and Out in Paradise synopsis, comments

    Down and Out in Paradise

    Charles Leerhsen

    The bestselling, “unvarnished” (The New York Times), “engrossing” (The Guardian), “gritty, wellresearched” (The Economist)and definitely unauthorizedbiography of the celebrity chef...

  • Truffle Boy synopsis, comments

    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...

  • Prisoner synopsis, comments


    Jason Rezaian

    The Inspiration for the New Podcast Featuring Jason Rezaian. “544 Days” is a Spotify original podcast, produced by Gimlet, Crooked Media and A24.The dramatic memoir of the journali...

  • The Complete Nose to Tail synopsis, comments

    The Complete Nose to Tail

    Fergus Henderson

    The Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus Henderson’s two acclaimed cookbooksWhole Beast and Beyond Nose to Tail. Adven...