Name: Anthony Bourdain A Cook's Tour
Uploaded: 2020-05-27T06:54:53.000Z
Description: Bad-boy chef and author Anthony Bourdain goes off the beaten track in search of foods that are rare, highly esteemed and sometimes downright dangerous. The show, which aired for two seasons on the Food Network, was an offshoot of a best-selling book Bourdain wrote in 2001.

Bad-boy chef and author Anthony Bourdain goes off the beaten track in search of foods that are rare, highly esteemed and sometimes downright dangerous. The show, which aired for two seasons on the Food Network, was an offshoot of a best-selling book Bourdain wrote in 2001.

GoTraveler

Tony travels to Tokyo where he discovers a radically new cooking attitude. He visits Tokyos largest fresh fish market and is introduced to the culinary diets of Sumo wrestlers.

A Taste of Tokyo

Rural Japan: Tony decides to look for a more relaxing, traditional Japanese culinary experience in the countryside. Tony travels to an old-style Japanese inn that specializes in kaiseki cuisine, ancient tea ceremony, and local ingredients.

Dining with Geishas

Ho Chi Minh City, Vietnam : After taking a cyclo ride through Ho Chi Minh City and trying various foods from roadside vendors and markets, Tony tests his might with a few shots of snake wine and a live cobra heart.

Cobra Heart-Food That Makes You Manly

Mekong River, Vietnam: On the river, Tony drinks a lot of Mekong moonshine with the welcoming owners of a duck farm. Although seduced by his Vietnam experience, Tony is not sure the royal dish Birds Nest Soup is all its cracked up to be.

Eating on the Mekong

Cambodia: With a friend along for the ride, Tony travels to Phnom Penh, Cambodia, where he explores a food culture that is both pleasing to the palette and slightly frightening.

Wild Delicacies

Cambodia and Japan: Taking his obsession with the film Apocalypse Now a little too seriously, Tony sets out for Pailin reputed to be one of the most dangerous towns on earth. After his journey, Tony returns to Japan.

Eating on the Edge of Nowhere

Portugal - Portuguese cuisine holds a dear place in Tonys culinary heart.Tony travels to Porto, home of the famous Port wine, where he is immediately exposed to the codfish and the almost mythical place it holds in Portuguese cuisine and culture.

Cod Crazy

San Sebastian, Spain: Tony explores the food-crazed Basque culture. Tony's guide, Chef Luis Irizar, takes Tony into the underworld of Basque gastronomic societies. Later, Tony explores the citys tapas bars.

San Sebastian: A Food Lover's Town

Arcachon, France Here, Bourdain first learned to love food as a child. Returning for a trip down memory lane, Tony enjoys childhood staples, including steak frites, gaufres (waffles), soupe de pecheur (fishermans soup) and fresh oysters.

Childhood Flavors

Portugal & South-West France: Visiting his boss's family farm, Tony helps slaughter and feast on a pig the family has been fattening all year. Then, Tony heads to France to experience the rich delights of a foie gras farm.

Stuffed like a Pig

Morocco (Sahara) Tony traverses the Moroccan desert with one goal in mind: eat a mud-oven-roasted sheep.

Desert Feast

Morocco (Cities) - Tony is invited to experience the culinary heart and distinct walled medinas (districts) of the Moroccan city Fes.

Traditional Tastes

St. Petersburg, Russia - Tony plays spy in Russia and sets off to locate the best blinis and borscht St. Petersburg has to offer.

The Cook Who Came In From the Cold

St. Petersburg, Russia - Tony continues his mission with a tour of local working class specialties. He tries his hand at ice-fishing, drinks a lot of vodka, feasts on Russian foods, eats smoked fish and ends the outing with a dip in the outdoor cold pool.

So Much Vodka, So Little Time

Oaxaca, Mexico - Chef Tony Bourdain explores the exotic and colorful indigenous zone of Mexicos Oaxaca region where he tastes toasted grasshoppers and other delicacies. His adventure ends with mariachi music and, of course, lots of tequila.

Tamales and Iguana, Oaxacan Style

Puebla, Mexico - According to Tony, the best line cooks in NYC come from Mexico, so he travels to the Puebla, and enjoys mole sauces, toasted ant eggs, fried worms, and the legendary pulque (a slightly hallucinogenic drink made from cactus sap).

Puebla, Where the Good Cooks Are From

Los Angeles - CA, New York chef, Anthony Bourdain, descends into the culinary underbelly of his metropolitan nemesis, Los Angeles, where he experiences the trials of celebrity fame and the joys of West Coast cuisine.

Los Angeles, My Own Heart of Darkness

Napa, CA - Marooned in San Francisco, Tony tastes local shellfish and durian ice cream before embarking on a pilgrimage to experience the genius of Thomas Keller, chef and owner of The French Laundry.

The French Laundry Experience

New York, NY - Passionate about his city, Tony gives us an intimate tour of the New York City foods he loves - sturgeon and bagels, fluke ceviche, pan-seared foie gras, braised veal cheek, authentic cheese and, of course, a hotdog.

My Hometown Favorites

New York, NY Provincetown, MA - Experience the formative moments of Tonys career as he revisits his first job, the culinary institute that taught him the basics, a normal workday at Les Halles Brasserie, and his mysterious mentor, Bigfoot.

My Life As a Cook - NYC

Scotland - Beginning in Glasgow, Tony experiences the heart-clogging glory of deep fried pizza, deep fried mars bars, and deep fried pickled eggs! Moving on to more traditional fare, Tony tastes haggis and learns to hunt and fish for his food.

Highland Grub

London, England - In London, Tony attempts to dispel the myth that all English food is disgusting and over-boiled. Tony tries Nose to Tail Eating, explores traditional fare at Pie and Mash Shoppes and then visits a predominantly Indian community.

A Pleasing Palate

St. Martin: In an attempt to escape the stress of city life, Anthony visits the island of St. Martin. In this Caribbean paradise, Tony eats a healthy Rastafarian meal with a freedom fighter, helps prepare grub for a food caravan, discovers foodstuffs not available at American supermarkets, and finally relaxes at a beach bar.

Food Tastes Better with Sand Between Your Toes

New Orleans, Louisiana: In New Orleans, Anthony Bourdain catches a Bayou alligator, cools off with a world famous sno cone, gets in trouble with the law, eats jambalaya with a dancing chef, and finally kicks back to enjoy some local jazz.

No Beads, No Babes, No Bourbon Street

Salvador, Brazil: Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets and rich Bahian cuisine: fried shrimp, palm oil, chili peppers, and coconut. Here, Tony takes part in a tradional ceremony, and experiences the culinary talents of the famous Bahian, Chef Dada.

A Mystical World

Brazil: What is Carioca? These natives of Rio de Janeiro are lovable scamps who somehow find ways to avoid work altogether, preferring the beach, flirting, and hanging out at restaurants and bars. Mr. Bourdain, under the tutelage of an exemplary Carioca, gives the lifestyle a try, enjoying a savage tan, Brazilian barbecue, and one too many Caipirinhas!

How to be a Carioca

New York, New York: Join Anthony Bourdain on his quest to characterize the perfect bar. With him, discover the importance of a "maniacal bartender", the proper chemical makeup of drinks, the joys of seedy dive-bars, and the need for late night snacks.

Elements of a Great Bar

Minneapolis, Minnesota: Tony travels to the grain belt capitol, Minneapolis, to inspect the conflict between creative independent operators and generic franchises. Beginning in the food nightmare within the Mall of America, Anthony vows to find good cuisine within the city.

The Struggle for the Soul of America

Kansas City, Kansas, and Houston, Texas, and North Carolina: Which style of barbecue reigns supreme - Kansas City, Houston, or North Carolina? Anthony Bourdain journeys to all three, judging the secrets behind sauces, wood pits, and slow smokers.

The BBQ Triangle

Sydney, Australia: Bourdain embarks on a pilgrimage through Australia to indulge in a meal made by one of the world's best chefs, Tetsuya Wakuda. Days, miles and many Australian meals later, Anthony finds himself unable to describe Tetsuya's delicious and well-earned meal.

Mad Tony: The Food Warrior

Melbourne, Australia: Melbourne boasts a bunch of hard-living, good-natured, and eccentric food-lovers. In search of the outlaws of food, Tony explores a pasteurization-free cheese factory, and an old-world cured jamon workshop. Alas, no trip to Australia is complete without an authentic "barbie", so Bourdain settles down with new found friends for an afternoon meal of surf n' turf.

Down Under: The Wild West of Cooking

Singapore: Chef Anthony Bourdain decides to find the real Singapore with its multicultural restaurants and markets. He samples prescription food dishes, explores the Geyland Serai Market, rides the clean and efficient subway, and sees Singapore's diversity in the "Little India" neighborhood.

Singapore: New York in Twenty Years

Chaing Mai, Thailand: Jumping into a Thai tuk tuk taxi, Bourdain attempts to soak up Thai culture and get lost in the cuisine of Chaing Mai. From spicy soups and noodles in the busy city, to the hospitality and delicate salads of the countryside, Tony learns to appreciate all things Thai.

Let's Get Lost

Hanoi, Vietnam: Tony returns to his beloved Vietnam to visit his friend, Linh, for the Vietnamese lunar New Year holiday, Tet. Together, the friends enjoy the holiday and indulge in all the exotic delicacies Vietnamese culture offers.

My Friend Linh

Bangkok, Thailand: A spontaneous layover in Bangkok leads Bourdain into the city, where he tries strange meals of deep fried frog skins and pla rah - a fish paste that has fermented for three months to a year.

Anthony Bourdain A Cook's Tour

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