Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

In the multiweek New York Times bestseller The Nasty Bits, bestselling chef and No Reservations host Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether surviving a lethal hot pot in Chengdu, splurging on New York's priciest sushi, or singing the praises of Ecuadorian line cooks and Hell's Kitchen dives, Bourdain is as provocative, engaging, and opinionated as ever. The Nasty Bits is an irresistible tasting menu of food writing at its outrageous best—served up Bourdain style.

The New York Times - Bruce Handy

Bourdain is a vivid and witty writer, but his greatest gift is his ability to convey his passion for professional cooking "this thing of ours," he calls it, a touch melodramatically, in tribute to La Cosa Nostra. With one eye on the kitchen and the other on the dining room, he never loses sight of how the terrestrial inevitably informs the divine.

Executive chef Anthony Bourdain grabbed the attention of diners everywhere with his revealing look at the restaurant biz, Kitchen Confidential. Along with hosting popular food shows on the Discovery Channel and the Food Network, Bourdain has also written several novels that have earned him a reputation as "a new master of the wiseass crime comedy" (Publishers Weekly).