Chef turned gastro-adventuring author Tony Bourdain has circled the globe a few times in search of the most exotic and extreme edibles for your viewing pleasure. His latest book, The Nasty Bits (Bloomsbury $24.95), is a compilation of previously published articles. I read it. I liked it. I wrote about it.
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Some of it was new – like articles from the UK and down under – and other bits more familiar. Regardless of freshness, the reading induced laughter and an immediate desire to smoke, drink, eat and get on the next plane to Asia. (And get the number of his book agent.)
Nice when a civilian reviewer says something like “Bourdain portrays his subjects with an authenticity that rings true,” as they often do. But how does Big Time Book Reviewer know ‘authentic’ from sitting in a cubicle at The Major Publication? I’ve been to many of the spots detailed and know many of the chefs described and yes – it’s exactly like that. But you don’t have to be in insider to enjoy, and any chef will tell you - the nasty bits (collected varietal cuts, usable trim, scraps, and bones) are often the tastiest part.
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