Anthony Bourdain è a Napoli...

Se siete da quelle parti braccatelo senza pietà, attiratelo in trappola con una gigantesca teglia di pastiera, o di lasagne, or both, fate voi, mi fido ciecamente, nessuno può battervi in astuzie di questo od altro tipo!

Fate presto però, perché fra due settimane sarà a El Bulli!
"In two weeks, I work a shift at El Bulli"
Abbiamo qualche inviato speciale in Catalogna? Qualcuno si offre volontario??

Anthony Bourdain e la sua Graphic Novel

La graphic novel di Anthony Bourdain si intitolerà "Get Jiro!"

La notizia è stata annunciata pochi giorni fa al New York Comic Con, non c'è più quindi alcun dubbio in merito.

Anthony Bourdain, per chi non lo conoscesse, non è solo un grande cuoco, ma è anche uno che quando prende la penna in mano è in grado di far impallidire gran parte dei cosiddetti "scrittori famosi", non solo perché le storie che racconta sono interessanti, ma anche perché sono scritte maledettamente bene!

Se non mi credete, leggetevi Kitchen Confidential, e poi ne riparliamo :P

The article? After the jump!

(Source: Vertigo)

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook - Anthony Bourdain

The long-awaited follow-up to the megabestseller Kitchen Confidential

A lot has changed since Kitchen Confidential. For the subculture of chefs and cooks, for the restaurant business as a whole — and for Anthony Bourdain. Medium Raw explores those changes, taking the reader back and forth — from the author's bad old days — to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe traveling professional eater and drinker, Bourdain compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the more controversial figures in food. Always returning to the question: "Why cook?" Or, the harder to answer: "Why cook well?"

Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, the story follows the twists and eddies through subjects ranging from:

• "The Friends of David Chang," an incredibly undiplomatic discussion with (and peek into the mind of) the hottest, most influential chef in America.
• "Don't Ask Alice": Alice Waters. Good...or Evil?
• The Big Shake Out: The restaurant business in post economic meltdown America. How it's changing. How it might change even more.
• And, Heroes and Villains. (With a few returning favorites.)

Kitchen Confidential

Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it."

[Via Amazon.com]

Anthony Bourdain - Voodoo Donuts with Chuck Palahniuk