Anthony Bourdain

Anthony Bourdain
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For his TV show A Cook’s Tour, Tony  visited fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco. He ate smoked fish in the frozen Russian countryside, deep-fried Mars Bars in Glasgow, and the still-beating heart of a cobra in Saigon.

Anthony Bourdain
Anthony's Featured Recipe

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Anthony Bourdain was the executive chef at Brasserie Les Halles in New York, and the host of the series No Reservations on the Travel Channel.


Raised in New Jersey, Tony’s love of good food was born on a family trip to France where young Tony tasted his first oyster. He spent two years at Vassar College before attending the Culinary Institute of America in Hyde Park and embarking on a culinary career. He was a 28-year veteran of professional kitchens, having worked as a dishwasher, line cook and chef in places he describes as “good, bad and horrible.”


 In 2000, Anthony published a memoir of his experiences in the culinary underbelly,  Kitchen Confidential, which became an international bestseller. He is also the author of A Cook's Tour, Les Halles Cookbook, The Nasty Bits, and the novels Bone in the Throat and Gone Bamboo. He has traveled the world with his television shows No Reservations and Food Network’s A Cook’s Tour.



Latest Recipes


Escargots have been considered a delicacy from as far back as ancient Rome, and for good reason. While the idea of eating snails, even fancy French snails, might seem strange at first, they have a rich, buttery flavor that appeals to audiences the world over. Escargots are popular in Spain and Portugal, but are perhaps most known as a part of French cuisine. This escargot recipe calls for canned snails, so there's no need to hunt down any fresh ones, and makes for a sophisticated appetizer at any dinner party.

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Cookbooks, etc

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