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No Reservations: Around the World on an Empty Stomach
More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's fully illustrated journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and mementos with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world. Want to know where to get good fatty crab in Rangoon? How to order your reindeer medium rare? How to tell a Frenchman that his baguette is invading your personal space?
This is your book. For any Bourdain fan, this is an indispensable opportunity to hit the road with the man himself.
This is your book. For any Bourdain fan, this is an indispensable opportunity to hit the road with the man himself.
288 pages, Hardcover
First published January 1, 2007
88 people are currently reading
10731 people want to read
About the author
Anthony Bourdain
82 books5,433 followersAnthony Michael Bourdain 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.
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.
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Displaying 1 - 30 of 336 reviews
May 23, 2019
About the only thing I can say after reading this book is how much I miss Anthony Bourdain. Rest in peace Tony.
August 18, 2018
Meant as a companion/coffee table book to Bourdain's show "No Reservations", the completist fangirl in me simply had to have a copy of this. I flipped through it lazily on a Saturday afternoon for a good dose of food and travel porn. The photos are candid shots of the first three seasons of "No Reservations", accompanied by commentaries in Bourdain's usual mix of wonderful sensitivity and belligerence. The book ends with practical traveling advice, from what to pack to how to find the really good local restaurants - with a handy list of his personal favorites.
As always with anything penned by my beloved Anthony, I'm amazed by his great cultural sensitivity: he never judges the people he encounters and the way they live, and expresses great respect and gratitude for everyone who has fed him or offered him any kind of hospitality and connected with him during his travels. He understood the importance of human connection and made that a crucial part of his work - while never neglecting to add a generous dose of self-deprecating humor to the story.
A particularly interesting chapter documents his and his crew's visit to Beirut literally on the eve of the Lebanon War breaking out. Their shoot was interrupted by the bombing of the airport, and the chapter details the long, terrifying and excruciating wait to find a way out of the country and back to safety.
Despite those chilling few pages, flipping through a book like that makes me want to shove my passport is in my wallet, pack a bag and cash in my pension plan to go travel. This lovely book gets 4 stars instead of 5 simply because I wish it was bigger. I wanted more: more pictures, more stories! Of course I realize that he bulk of the material is the show, but I just can't seem to get enough of Anthony, ever.
As always with anything penned by my beloved Anthony, I'm amazed by his great cultural sensitivity: he never judges the people he encounters and the way they live, and expresses great respect and gratitude for everyone who has fed him or offered him any kind of hospitality and connected with him during his travels. He understood the importance of human connection and made that a crucial part of his work - while never neglecting to add a generous dose of self-deprecating humor to the story.
A particularly interesting chapter documents his and his crew's visit to Beirut literally on the eve of the Lebanon War breaking out. Their shoot was interrupted by the bombing of the airport, and the chapter details the long, terrifying and excruciating wait to find a way out of the country and back to safety.
Despite those chilling few pages, flipping through a book like that makes me want to shove my passport is in my wallet, pack a bag and cash in my pension plan to go travel. This lovely book gets 4 stars instead of 5 simply because I wish it was bigger. I wanted more: more pictures, more stories! Of course I realize that he bulk of the material is the show, but I just can't seem to get enough of Anthony, ever.
January 19, 2010
No Reservations is a collection of outtakes, of sorts, from Bourdain's Travel Channel show. That said, it's an insightful look into the process of making television today and the challenges of balancing the demands of a network with the ethics of the people actually starring in and filming the show.
I was most struck by Bourdain's cultural sensitivity. Of course, he didn't grow up in America, but he insists that he will be a New Yorker for the rest of his life. His observations about Western attitudes toward food (for example, that organ meat is waste, that vegetarianism/veganism is a moral obligation, that cooking food over a fire is somehow 'primitive') are spot-on. He put into words the reasons why I get so frustrated with vegans (and why I myself am no longer vegetarian), basically pointing out the very obvious fact that veganism is a luxury. It requires wealth (to afford specialty products), it requires built-in security and shelter (rather than the mindset that any food is a luxury), and it requires the ability to throw away perfectly edible items, rather than incorporate them into a diet out of necessity. It doesn't hurt that he's got a more balanced view than most of eating, say, thyroid glands. He respects those who are able to use all parts of an animal or a plant, rather than denigrating them for eating intestines.
Another highlight of the book is his treatment of the 2006 Lebanon War. Israeli bombs interrupted filming of the show. Without invoking too much politics, Bourdain gives a look at the realities of such an occurrence. There's a lot of waiting, a lot of worrying, and a lot of checking headlines on the news and being frustrated at their inanity.
Finally, the photography is beautiful throughout the book, culminating in a much-needed section entitled simply "Food Porn." Eat it up.
I was most struck by Bourdain's cultural sensitivity. Of course, he didn't grow up in America, but he insists that he will be a New Yorker for the rest of his life. His observations about Western attitudes toward food (for example, that organ meat is waste, that vegetarianism/veganism is a moral obligation, that cooking food over a fire is somehow 'primitive') are spot-on. He put into words the reasons why I get so frustrated with vegans (and why I myself am no longer vegetarian), basically pointing out the very obvious fact that veganism is a luxury. It requires wealth (to afford specialty products), it requires built-in security and shelter (rather than the mindset that any food is a luxury), and it requires the ability to throw away perfectly edible items, rather than incorporate them into a diet out of necessity. It doesn't hurt that he's got a more balanced view than most of eating, say, thyroid glands. He respects those who are able to use all parts of an animal or a plant, rather than denigrating them for eating intestines.
Another highlight of the book is his treatment of the 2006 Lebanon War. Israeli bombs interrupted filming of the show. Without invoking too much politics, Bourdain gives a look at the realities of such an occurrence. There's a lot of waiting, a lot of worrying, and a lot of checking headlines on the news and being frustrated at their inanity.
Finally, the photography is beautiful throughout the book, culminating in a much-needed section entitled simply "Food Porn." Eat it up.
June 10, 2018
It's an act of tragic irony that I already had this book in-hand from the local library when Anthony Bourdain's life ended earlier this week. I had been reading a few pages of the book at a time, but accelerated this weekend after the heartbreak of his death.
I've always loved Bourdain's candor, and his cultural/culinary Kerouac persona. He was gruff, funny, vulnerable, and very human.
This book captures all of that, as he takes the reader through a photojournalist's journey of the many lands he visited during his tenure on The Travel Channel's "No Reservations". From rice patties across Asia to warthogs and bonfires in Namibia, Irish pubs to Peruvian ayahuasca rituals, it's all here in glorious color with Bourdain's illustrative prose to provide context, wit, and wonder.
At over 250 pages, it's still a fast read, as the book is dominated by breathtaking photos, making me wish it was more of a coffee table book for the sake of larger imagery. But it serves well as a cultural atlas, not only offering insights into what is served at meager dinner tables and corner diners around the world, but also a hint at the people and rituals that make each destination unique.
Most powerful was the crew's trip to Beirut, which turned into a nightmarish ten days as Hezbollah and Israeli fighters began a battle of bombs, setting the airport aflame and leaving Bourdain and his team with little to do but hole up in their hotel, drink too much, and navigate a safe way home.
What I most appreciate about Bourdain in this particular book is how he seeks out the normalcy within a culture. He'd rather sit on the floor and eat seal with Icelanders than seek out the finest Parisian haute cuisine. (Not that he liked the seal, mind you.). He has as much or more respect for those that tend rice patties and roll out udon noodles in the crowded corner of their shanty as those who wear refined white chef's attire, it seems.
I'll miss him. He was a journeyman, a modern day Dharma Bum of sorts, and one who believed all cultures contribute to the tapestry of our humanity. In today's America, that's a very refreshing ideology to have served up for wholehearted consumption.
I've always loved Bourdain's candor, and his cultural/culinary Kerouac persona. He was gruff, funny, vulnerable, and very human.
This book captures all of that, as he takes the reader through a photojournalist's journey of the many lands he visited during his tenure on The Travel Channel's "No Reservations". From rice patties across Asia to warthogs and bonfires in Namibia, Irish pubs to Peruvian ayahuasca rituals, it's all here in glorious color with Bourdain's illustrative prose to provide context, wit, and wonder.
At over 250 pages, it's still a fast read, as the book is dominated by breathtaking photos, making me wish it was more of a coffee table book for the sake of larger imagery. But it serves well as a cultural atlas, not only offering insights into what is served at meager dinner tables and corner diners around the world, but also a hint at the people and rituals that make each destination unique.
Most powerful was the crew's trip to Beirut, which turned into a nightmarish ten days as Hezbollah and Israeli fighters began a battle of bombs, setting the airport aflame and leaving Bourdain and his team with little to do but hole up in their hotel, drink too much, and navigate a safe way home.
What I most appreciate about Bourdain in this particular book is how he seeks out the normalcy within a culture. He'd rather sit on the floor and eat seal with Icelanders than seek out the finest Parisian haute cuisine. (Not that he liked the seal, mind you.). He has as much or more respect for those that tend rice patties and roll out udon noodles in the crowded corner of their shanty as those who wear refined white chef's attire, it seems.
I'll miss him. He was a journeyman, a modern day Dharma Bum of sorts, and one who believed all cultures contribute to the tapestry of our humanity. In today's America, that's a very refreshing ideology to have served up for wholehearted consumption.
December 28, 2018
I'm not entirely sold on this book, but I'd still give it a high rating. Mostly for the tips at the end of the book, not for the tips themselves, but for them being poetically written by Bourdain. He's snarky, but when he wants to, he can come up with such languid prose. I also wonder what he'd be like as a travel host and writer, had he been an Asian. That said, you'd have to close your eyes to some of the exoticism you'll find here, and just enjoy the ride.
There's a quote there that struck a chord. He says, "when someone feeds you, they're saying something; they're telling you something about themselves." How true, how basic that food is a way of communication. If you've ever known a chef well, you know that this is 150% true. You know you have a good one when, as s/he cooks for you, you feel that s/he's saying something to the point of caring for you. It's so primal, how one makes food for you: to nurture you, to show you how loved & taken care of you are. And this is also something I've learned while working in the field as an ethnologist; when someone opens their house and spreads out the plates--whether on the table or the floor--you know you have a new family.
There's a quote there that struck a chord. He says, "when someone feeds you, they're saying something; they're telling you something about themselves." How true, how basic that food is a way of communication. If you've ever known a chef well, you know that this is 150% true. You know you have a good one when, as s/he cooks for you, you feel that s/he's saying something to the point of caring for you. It's so primal, how one makes food for you: to nurture you, to show you how loved & taken care of you are. And this is also something I've learned while working in the field as an ethnologist; when someone opens their house and spreads out the plates--whether on the table or the floor--you know you have a new family.
December 10, 2007
Pretty much the t.v. show in book format. Bourdain offers a little more insight to the goings-on behind the show, but much of it already heard/seen on the series. Still... it's Bourdain and what's not to like!
July 6, 2012
I was hoping for more food porn. The actual episodes are cornucopias of food porn, usually combined with some wonderfully attractive aspect of the locality Bourdain and crew are traversing. In East Asia, it is bright lights in a crowded marketplace. In equatorial places, there is a tropical scene to give the episode a camera rich environment. Coastal areas are compliment the food with the scenery of the ocean and sea life. The minute details that make No Reservations the television show so successful and enjoyable to watch are not translated into this book. The book is just a snippet of what occurs on television. Bourdain provides some of the interesting insights that do not come through on camera, such as normal operating procedures and the adventures of his cast and crew. It hardly sates my curiosity. A lot of questions are unanswered for me. Do the crew eat the local food or do they hide in a nearby McDonalds? Is Bourdain hungover every night At the very least, we get some important questions answered, such as Bourdain admitting he does not eat much of the food when the camera stops rolling. On the show, he can be overly effusive in his praise of places and food, but when he discusses some of the places in the book, he at least criticizes some cuisines (some harshly). Bourdain likes it where the violence is, separatist movements are thriving, and food is exotic.
The show naturally falls into the trap of orientalism, but that is Bourdain's natural inclination. He happily admits that he is enchanted by all things Eastern, especially China and India. Using the word 'enchanted' is orientalism by itself, is it not? The orientalism is noticed but easily forgiven because it is that mindset that allows him to journey through lands and areas very few can bring to us. Bourdain focuses on food and history. Too much into local cultures and ritualistic practices, and I am turned off.
It is a quick read; might serve best a coffee table book when you want to flip through to reference something. I recommend his memoirs and exposes into the culinary world if you are looking for literature Bourdain.
The show naturally falls into the trap of orientalism, but that is Bourdain's natural inclination. He happily admits that he is enchanted by all things Eastern, especially China and India. Using the word 'enchanted' is orientalism by itself, is it not? The orientalism is noticed but easily forgiven because it is that mindset that allows him to journey through lands and areas very few can bring to us. Bourdain focuses on food and history. Too much into local cultures and ritualistic practices, and I am turned off.
It is a quick read; might serve best a coffee table book when you want to flip through to reference something. I recommend his memoirs and exposes into the culinary world if you are looking for literature Bourdain.
August 12, 2018
Read for Book Roast's Magical Readathon: NEWTs Exams. Subject: History of Magic, E Level. (Over 5 years since published)
March 25, 2015: Won in a library silent auction for $13. Just flipping through, I'm in love with these images.
I've had this on my shelves for 3 years. I had literally no clue it was autographed. I am so blown away and a little sad that I really do have a piece of Anthony Bourdain on my shelves now.
I wish I'd read this before he died this year, because it would be all joy. These are the true definition of candid shots, taken while filming for the show. Some are highly emotional, some are hilarious, some are just plain beautiful. The book is split into chapters based on locations, starting with Asia and ending in South America. Each chapter has an introduction where Bourdain talks about what each visit meant to him, what each country left him with, the good, the bad, the ugly.
There is no sugar coating here. I will definitely not be visiting Uzbekistan, but if I have to, I'm bringing my own personal port-a-potty.
There is just enough sprinkled in here, though, to absolutely break your heart. His passage about the glacier in Argentina is something I'm never going to forget.
March 25, 2015: Won in a library silent auction for $13. Just flipping through, I'm in love with these images.
I've had this on my shelves for 3 years. I had literally no clue it was autographed. I am so blown away and a little sad that I really do have a piece of Anthony Bourdain on my shelves now.
I wish I'd read this before he died this year, because it would be all joy. These are the true definition of candid shots, taken while filming for the show. Some are highly emotional, some are hilarious, some are just plain beautiful. The book is split into chapters based on locations, starting with Asia and ending in South America. Each chapter has an introduction where Bourdain talks about what each visit meant to him, what each country left him with, the good, the bad, the ugly.
There is no sugar coating here. I will definitely not be visiting Uzbekistan, but if I have to, I'm bringing my own personal port-a-potty.
There is just enough sprinkled in here, though, to absolutely break your heart. His passage about the glacier in Argentina is something I'm never going to forget.
August 25, 2009
I really liked this book. It covers much of the same ground as the tv show of the same name, but gives you more insight into the motivations and experiences that the crew had traveling. Bourdain writes much like he speaks, and is an amusing if somewhat snide story teller. Some of the pictures and stories are very moving, and most are beautiful.
December 20, 2019
"Lovely, yes, but possibly the most boring place on Earth." - Irvine, CA (also, Iceland)
On Seattle & Portland: "An enclave of unwashed hump fetishists, privileged layabouts, and creeping vegetarianism."
Mexico/Texas: "In a show exploring the tortured, symbiotic relationship between Mexican immigrants and their sometimes employers to the north, I found far more tolerance than in areas less affected by the issue. I got a tremendous amount of angry mail on that episode - most of it from places like Maine, where you'd be hard-pressed to find a Mexican of any kind, let alone an illegal one. Where Texans and Mexicans live side by side, just about everybody I met was superbly bilingual...and undogmatic. Where it matters, there is an appreciation of all things Mexican - the food, music, and people - that comes, perhaps, with having Mexico so close. So much of what's good about Texas is, in fact, from south of the border."
"In Peruvian tradition, workers could dress up once a year and torment their bosses and landlords in public, taunting them while wearing identity-disguising outfits."
"Like so many of the best destinations, Africa is maddening and befuddling to the widely held conceptions and best intentions of the good at heart.
"We tend, I think, to romanticize poverty when it's surrounded by natural beauty."
"You are not going to make friends in this world if you turn your nose up at the generous offer of a drink. Just because you know that...the fermentation process began in the mouths of the toothless old women chewing yucca outside the hut where you are sitting, that's no excuse to offend your hosts."
"You vow to reread Tolstoy, to read Gogol - in Russian. Then you throw up in your shoes."
"Chances are, by the time the cameras are rolling, the crew has eaten with their families, played with their children, hung out in their kitchen, petted their dogs. And had many drinks with them. We are no longer potentially hostile aliens from the other side of the world, bringing the television lens into their homes and private spaces. We are fellow drunks."
"To be able to go wherever I want, when I want, do what I want, and then tell stories about what I've experienced is an incredible privilege. Who gets to do what I do? And when you're that damned lucky, how do you stop? How do you ever get off the ride? And why would you?"
On Seattle & Portland: "An enclave of unwashed hump fetishists, privileged layabouts, and creeping vegetarianism."
Mexico/Texas: "In a show exploring the tortured, symbiotic relationship between Mexican immigrants and their sometimes employers to the north, I found far more tolerance than in areas less affected by the issue. I got a tremendous amount of angry mail on that episode - most of it from places like Maine, where you'd be hard-pressed to find a Mexican of any kind, let alone an illegal one. Where Texans and Mexicans live side by side, just about everybody I met was superbly bilingual...and undogmatic. Where it matters, there is an appreciation of all things Mexican - the food, music, and people - that comes, perhaps, with having Mexico so close. So much of what's good about Texas is, in fact, from south of the border."
"In Peruvian tradition, workers could dress up once a year and torment their bosses and landlords in public, taunting them while wearing identity-disguising outfits."
"Like so many of the best destinations, Africa is maddening and befuddling to the widely held conceptions and best intentions of the good at heart.
"We tend, I think, to romanticize poverty when it's surrounded by natural beauty."
"You are not going to make friends in this world if you turn your nose up at the generous offer of a drink. Just because you know that...the fermentation process began in the mouths of the toothless old women chewing yucca outside the hut where you are sitting, that's no excuse to offend your hosts."
"You vow to reread Tolstoy, to read Gogol - in Russian. Then you throw up in your shoes."
"Chances are, by the time the cameras are rolling, the crew has eaten with their families, played with their children, hung out in their kitchen, petted their dogs. And had many drinks with them. We are no longer potentially hostile aliens from the other side of the world, bringing the television lens into their homes and private spaces. We are fellow drunks."
"To be able to go wherever I want, when I want, do what I want, and then tell stories about what I've experienced is an incredible privilege. Who gets to do what I do? And when you're that damned lucky, how do you stop? How do you ever get off the ride? And why would you?"
June 8, 2025
As someone who doesn’t have much of a diverse food palette I live vicariously through cooks like Anthony Bourdain, may he rest.
April 11, 2013
The book that I read for this quarter is No Reservations: Around the World on an Empty Stomach. Anthony traveled all over the world to try dishes from different countries and to explore their culture. Anthony based this book on his television show: No Reservations. No Reservations airs on the Travel Channel. Anthony wrote this book in order to show the behind the scenes of his show, and to tell about his travels.
One country that Anthony traveled to was Ghana. Ghana is located in West Africa. Anthony really enjoyed his trip to Ghana. Anthony tried Fufu, Peanut Butter soup, and local fried fish. Anthony also tried some of the local made alcohol.
Another country Anthony visited was the Croatian Coast. Croatia is located in the crossroads of Central Europe which is the Mediterranean and the Balkans. Anthony had no idea what Croatian cuisine was until he went there.” I didn’t have any idea what Croatian cuisine was. No picture in my mind”. Anthony described the food as the next big thing, and the cheese to be world class. Anthony enjoyed an omelet which had white truffles, cheese and sausage. Anthony even drank a glass of white wine with the owner of the restaurant where he ate his omelet.
Another country Anthony visited was Haiti. Haiti is a Caribbean island that shares its land with the Spanish country of Dominican Republic. Anthony enjoyed creole food. Creole food is a mixture of food from the Spanish, French, African and even indigenous cultures. Anthony enjoyed fish that was spicy, and buttery, but at the same time he said it was good because it was different. “ Spicy, butter, not same old, same old.” Anthony was surprised that Haiti was not a hot vacation spot. The locals Anthony were eating with said that their government does not really care about the people and they do not think about the future, but only the present.
There was not one place that Anthony did not enjoy during his world travels. Anthony met some very friendly people, and enjoyed some very delicious cuisine. The book is very well written because Anthony writes the book in very descriptive details and he tells his stories just the way they happened. Anthony mentioned how in Ghana, there were many different soups and dishes at the market he visited, and described his experience very descriptively. I would recommend this book to a friend because it tells very informative and descriptive information about different countries, their people and their food. Anthony Bourdain is an outstanding author, who tells his stories in a way I have never seen another author tell their stories.
One country that Anthony traveled to was Ghana. Ghana is located in West Africa. Anthony really enjoyed his trip to Ghana. Anthony tried Fufu, Peanut Butter soup, and local fried fish. Anthony also tried some of the local made alcohol.
Another country Anthony visited was the Croatian Coast. Croatia is located in the crossroads of Central Europe which is the Mediterranean and the Balkans. Anthony had no idea what Croatian cuisine was until he went there.” I didn’t have any idea what Croatian cuisine was. No picture in my mind”. Anthony described the food as the next big thing, and the cheese to be world class. Anthony enjoyed an omelet which had white truffles, cheese and sausage. Anthony even drank a glass of white wine with the owner of the restaurant where he ate his omelet.
Another country Anthony visited was Haiti. Haiti is a Caribbean island that shares its land with the Spanish country of Dominican Republic. Anthony enjoyed creole food. Creole food is a mixture of food from the Spanish, French, African and even indigenous cultures. Anthony enjoyed fish that was spicy, and buttery, but at the same time he said it was good because it was different. “ Spicy, butter, not same old, same old.” Anthony was surprised that Haiti was not a hot vacation spot. The locals Anthony were eating with said that their government does not really care about the people and they do not think about the future, but only the present.
There was not one place that Anthony did not enjoy during his world travels. Anthony met some very friendly people, and enjoyed some very delicious cuisine. The book is very well written because Anthony writes the book in very descriptive details and he tells his stories just the way they happened. Anthony mentioned how in Ghana, there were many different soups and dishes at the market he visited, and described his experience very descriptively. I would recommend this book to a friend because it tells very informative and descriptive information about different countries, their people and their food. Anthony Bourdain is an outstanding author, who tells his stories in a way I have never seen another author tell their stories.
November 19, 2016
I have been a fan of Anthony Bourdain since Kitchen Confidential and have enjoyed all of his TV series-so I thought it would be fun to revisit "No Reservations" through the companion book, No Reservations: Around The World On An Empty Stomach (2007). It is essentially a picture table book with photos taken by his crew for private and promotional purposes with some commentary from Bourdain. The crew is introduced in"Meet The Band" which is followed by an "Introduction." The next several sections are arranged according to geographical location:"Asia," "Africa," "Beirut," "Europe," "North America," and "South America." Then there are four categories: "Food Porn," "Indigenous Beverages," "Bathrooms Around The World," and "Cooks." Then the usual "Resources," "Acknowledgments," and "Photo Credits." The "Resources" section is particularly helpful to the traveler with the subsections: "Where To Eat"-some suggestions of places to eat in the countries he visited, "Hazards"-photos of some of the problems met while traveling, "Tips For Travelers, and "Equipment." Bourdain has a way with words that makes his style engaging and entertaining-the only problem here is that I am hungry for more. I wish it had been more comprehensive.
June 11, 2009
This is really just a companion book to Anthony Bourdain's Travel Channel series, though admittedly one that would look handsome on your coffee table. It's full of glossy pictures of the people and places from the first three years of his shows, including behind-the-scenes images you may not have seen on the show. If you haven't watched the program, it may not mean much to you. But for those who have, you get some extra insights into how it was made and the motivations of Tony and his crew. There are also some valuable tips for the traveler who would like to have some of his/her own experiences off the beaten trail to see the insider's view of the places they visit.
As a fan of Bourdain's writing, I was disappointed there wasn't more of it, but what there is is still at turns poignant, funny and bitingly blunt. The photographs are generally beautiful, and the food, of course, calls to you through the pages. It won't take you long to breeze through this book, but it could leave you wanting to hop on a plane for dinner in a distant land.
As a fan of Bourdain's writing, I was disappointed there wasn't more of it, but what there is is still at turns poignant, funny and bitingly blunt. The photographs are generally beautiful, and the food, of course, calls to you through the pages. It won't take you long to breeze through this book, but it could leave you wanting to hop on a plane for dinner in a distant land.
December 8, 2007
A great book about a New York chef who journey's around the world. He takes in the local food and culture, in a very funny, cynical, and controversial matter. Anthony Bourdain is incredible witty and very edgy in his writing style. The book includes recipes and a great look through the eyes of somebody who just loves to eat. Anthony is not the most respectful of the traditions of the cultures he experiences yet he never reveals his true feelings to his guide. The true feelings come out in his inner monologues. The book parallels the travel channel show No Reservation also hosted by Bourdain. Anthony Bourdain's only two philosophies are "Be a traveler not a tourist" and "Humans are just a tube with two openings for food to enter and exit." A great and incredibly funny read for anybody who loves food or just loves to travel.
August 11, 2009
This book is like gold, AFAIC.
It reads just like Tony Bourdain is telling a series of stories to a captivated audience. I've watched enough eps of No Reservations to know TB's cadences and speech/vocal nuances. And this book just proves that he writes like he speaks. Which is awesome!
And the pictures? Breathtakingly gorgeous.
I really need to get Kitchen Confidential now...
It reads just like Tony Bourdain is telling a series of stories to a captivated audience. I've watched enough eps of No Reservations to know TB's cadences and speech/vocal nuances. And this book just proves that he writes like he speaks. Which is awesome!
And the pictures? Breathtakingly gorgeous.
I really need to get Kitchen Confidential now...
February 24, 2015
No Reservations, both the book and the TV series, makes me want to get up and go. Ireland, Vietnam, Machu Picchu, anywhere but never Uzbekistan. His love of Asia echoes my own. And wherever I land, I want a local alcoholic bevvy and food off a truck or a cart. I've got the Immodium packed since I don't consider it a good trip unless mild food poisoning is involved.
Take me with you, Tony!
Take me with you, Tony!
May 19, 2013
A great accompaniment to his TV show with plenty of good advice on how to get the most out of your visits to such colorful countries. Tony's opinions are always worth reading, if nothing else they'll give you a good laugh. A fun guide.........
August 12, 2008
Not much of a read, but the pictures and short descriptions of the places Tony has traveled were great.
August 10, 2016
Excellent book. I guess Bourdain had a few gastronomic orgasms while also having many a chance to pop an Imodium.
November 4, 2018
Ah, such emotions that travel produce. This is a quick read and mostly pictures, but it will have you planning your next 2,3,4 trips.
August 20, 2018
While Bourdain states in his introduction that he didn't want this to be "some cynical cheap-ass 'companion' book to the series", to a certain extent, that's what it is. Not cynical or cheap, but, nevertheless the weakest of his books in my opinion. It's mostly photographs (largely pretty) with short notes about various countries, and stories brief enough to be described as anecdotes about anecdotes. On the other hand, his account of their disastrous visit to Beirut was more in-depth (and, I felt, interesting) than many of the other chapters. I also enjoyed the last section of the book, with parts dealing with local beverages, toilet facilities and the culture of cooks. I give this a 2.5. Not bad, but if you want more writing than pictures, not great either.
June 21, 2018
Picture book with short takes on many exotic and some familiar locations where Bourdain's Traveling food program ate and drank the local dishes. He writes brief stories about the places, food, drink, his team, and the local people. My favorite piece: Beirut, with the twisted tale of a sweet city suddenly (and again) being bombed into oblivion, trapping the TV crew in their hotels. They are ultimately rescued by US Marines on the aircraft carrier USS Nashville. The photos in the book are amazing - taken to document the TV series as it evolved. I came to this book because I wanted to know something about Anthony Bourdain - I had heard the name but knew nothing until his suicidal hanging made the news this month.
July 29, 2025
If you see more than two people from your own country (or home state) in a restaurant, you are in the wrong place.
It has been said that we find out more about ourselves when we travel, than about the places we visit. And its true that I always look for a universality...But maybe you do have to go alone. Look inward to find some meaning of what you've seen in the wide world.
It has been said that we find out more about ourselves when we travel, than about the places we visit. And its true that I always look for a universality...But maybe you do have to go alone. Look inward to find some meaning of what you've seen in the wide world.
April 19, 2023
This isn't a "cookbook." There are no recipes. It's a travel book. There are gorgeous photos and fascinating anecdotes and honesty and zest for life and quite a few jokes.
I loved every word of it.
I loved every word of it.
June 14, 2021
“When someone feeds you, they’re saying something; they’re telling you something about themselves.”
This was a beautiful book!
This was a beautiful book!
July 7, 2023
Is it primarily a picture book? Kinda. But Bourdain’s sage and witty persona shines through on each page. A must read for travelers, foodies, and Bourdain fans alike.
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October 4, 2024The perfect mix of commentary and photographs
April 4, 2025
“Indigenous Beverages” and “Cooks” chapters made me tear up for some unexplainable reason. miss him😔😔😔
Ps. Audio version is a wild ride because how do you get a narrator for a book about food who butchers the word “ceviche”? WHO signed off on this
Ps. Audio version is a wild ride because how do you get a narrator for a book about food who butchers the word “ceviche”? WHO signed off on this
May 29, 2025
I wish I read this before my three week jaunt through Europe!! Especially the last section, “Cooks” so much good travel advice. Will forever love Anthony Bourdain!!
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