Book Review: A Cook’s Tour: Global Adventures in Extreme Cuisines, by Anthony Bourdain
It is the desire of any food fanatic, especially those who prepare meals for a living, to experience the best culinary delights from all around the globe. Rather than sit idly by and read about dishes prepared by others, cook Anthony Bourdain set out on an adventure to discover the perfect meal himself. As Anthony Bourdain explains in Cook’s Tale: Global Adventures in Extreme Cuisines, a “perfect meal” is not necessarily defined as a ritzy dining experience in an opulent restaurant. Rather, a “perfect meal” means delicious food consumed in an exquisite atmosphere with good company. Spanning Cambodia, Vietnam, Morocco, Russia, and plenty of U.S. locations, such as California’s Napa Valley, Bourdain feasts on meals both mundane and eclectic at best. Roasted sheep’s testicles, smoked fish, yakitori eaten in the company of inebriated businessmen, fried Mars bars——anything is fair game for Bourdain. It is not just the discussion of food that makes Cook’s Tour fascinating, but the trials and tribulations that Bourdain undergoes over the course of his journey. Many foods do not sit well with him, causing illnesses that he strives to overcome before arriving at his next destination. Some regions are hostile, putting Bourdain in grave danger. Even the most dramatic of stories would lose their luster if Bourdain were not nearly as adept at writing as he is at cooking. Ffortunately, this is not the case. Bourdain tells his tale with an excellent use of humor, timing, and dramatic flair, all of which combine with the discovery of delectable dishes thato make establish Cook’s Tour as a compelling a read for both adventure fans as it is and for those curious as toabout the world’s many different cuisines.
