A Cook's Tour (book)

A Cook's Tour
	First edition
Author	Anthony Bourdain
Original title	A Cook's Tour: In Search of the Perfect Meal
Language	English
Genre	Memoir/Travel
Published	2001 (Bloomsbury Press)
Publication place	United States
Media type	Print (Hardback & Paperback)
Pages	288
ISBN	0-06-001278-1
Preceded by	Kitchen Confidential: Adventures in the Culinary Underbelly
Followed by	Typhoid Mary

A Cook's Tour: In Search of the Perfect Meal, sometimes later published as A Cook's Tour: Global Adventures in Extreme Cuisines, is a New York Times bestselling book written by chef and author Anthony Bourdain in 2001. It is Bourdain's account of his world travels – eating exotic local dishes and experiencing life as a native in each country. The book was simultaneously made into a television series featuring Bourdain for the Food Network.

Locations

Bourdain's travels included Portugal, France, Vietnam, Russia, Morocco, Japan, Cambodia, Mexico, Spain, and French Laundry in Napa Valley.

Foods

He tries such exotic dishes as pufferfish, still beating cobra heart, "lobster blood" (a mix of lobster sexual organs and vodka), and soft-boiled balut—duck embryo with half-formed bones and feathers.

Award

The book was named 2002 Food Book of the Year by the British Guild of Food Writers.^[1]

Title

The title is derived from "Cook's Tour", a British idiomatic phrase meaning a brief or cursory guide to a subject or place. Its origin is in the trips organized by Thomas Cook in the 19th century.^[2]

References

^ "Guild of Food Writers Award Winners 2002". Guild of Food Writers Award Winners 2002. Archived from the original on 2008-12-07. Retrieved 2008-07-11.
^ "Cook's Tour". reference.com. Retrieved 2008-07-11.