Word: bourdain
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...Anthony Bourdain doesn't get to eat anything fun at home. "My wife is the most unimaginative eater ever. She doesn't even like tomatoes," he says. So Bourdain, 45, the chef who wrote 2000's restaurant tell-all, Kitchen Confidential, got himself a TV deal and book contract to travel around the world eating lamb testicles, duck embryo and a still-beating cobra heart ("like an aggressive oyster," he says). For this interview, he escapes from his Upper West Side apartment to a signless Japanese restaurant in the basement of a midtown Manhattan office building. He orders sea urchin...
...Bourdain's mission is to show the cool, un-Martha side of the culinary world. And after nearly two years of ranting about the Food Network's glossy simplification of cooking through such celebrity chefs as Emeril Lagasse and Bobby Flay, Bourdain will join them. Starting Jan. 8, at 10:30 p.m., he will appear on the network's 22-episode run of his half-hour travel show, A Cook's Tour, a companion to his book of the same name (Bloomsbury; $25.95; 274 pages). In Kitchen Confidential, which became a surprise best seller, Bourdain drew a super-testosteroned picture...
Playing the role of the renegade rock-'n'-roll chef is going to get harder for Bourdain as his celebrity rises. David Fincher, the director of Fight Club, has optioned Kitchen Confidential for a film to be called Seared, and Brad Pitt may play the main character. Bourdain still maintains a position at the Manhattan brasserie Les Halles, where he is now executive chef, which means he shows up with a six-pack of Corona a few times a month and hangs out with the staff. He says he will never cook again; his knees are too shot...
...known as the Cosmopolitan. Naturally, that entitles him to a book contract. This week, PW reports that Broadway has bought the story of Cecchini's life behind the bar at New York's Odeon. They hope that the book "can make the kind of splash for bartending that Anthony Bourdain did for the restaurant kitchen in 'Kitchen Confidential...
...form of meat available. Point of fact: chefs in quality restaurants will choose the worst cuts of meat for people who order their meat well-done, since it's hard for anyone to tell the difference in quality anyway when food is cooked that way. Or, as Chef Anthony Bourdain puts it more succinctly, ordering meat well-done is paying "for the privilege of eating [the] garbage." More importantly, the whole disgust with blood seems at least in part to be some form of self-denial: yes, we kill animals, but let's not think about that when...