menu

Extreme Cuisine : The Weird & Wonderful Foods That People Eat
by Jerry Hopkins and Anthony Bourdain and Michael Freeman




Overview -
I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy ...] Eat. Eat adventurously. Miss nothing. It's all here in these pages. --From the Introduction by Anthony Bourdain

Sit down for a meal with the locals on six continents and what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another

I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue and five penis wine in China, the boiled blood of a variety of animals in Vietnam, and pate made from my son's placenta when I lived (and he was born) in the UK. This list goes on, and I share some of these experiences in the chapters following, along with many recipes. After all, no matter what humans eat, by choice or circumstance, the one thing all the dishes have in common is that they must be prepared properly. --From the introduction by Jerry Hopkins

Chapters include:

  • Mammals
  • Reptiles & Water Creatures
  • Birds
  • Insects, Spiders & Scorpions
  • Plants
  • Leftovers

  Read Full Product Description
 
local_shippingFor Delivery
On Order. Usually ships in 2-4 weeks
FREE Shipping for Club Members help
 
storeBuy Online Pickup At Store
search store by zipcode

 
 
New & Used Marketplace 15 copies from $3.45
 
 
 
 

More About Extreme Cuisine by Jerry Hopkins; Anthony Bourdain; Michael Freeman

 
 
 

Overview

I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy ...] Eat. Eat adventurously. Miss nothing. It's all here in these pages. --From the Introduction by Anthony Bourdain

Sit down for a meal with the locals on six continents and what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another

I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue and five penis wine in China, the boiled blood of a variety of animals in Vietnam, and pate made from my son's placenta when I lived (and he was born) in the UK. This list goes on, and I share some of these experiences in the chapters following, along with many recipes. After all, no matter what humans eat, by choice or circumstance, the one thing all the dishes have in common is that they must be prepared properly. --From the introduction by Jerry Hopkins

Chapters include:

  • Mammals
  • Reptiles & Water Creatures
  • Birds
  • Insects, Spiders & Scorpions
  • Plants
  • Leftovers

 

Details

  • ISBN-13: 9780794602550
  • ISBN-10: 079460255X
  • Publisher: Periplus Editions
  • Publish Date: May 2004
  • Page Count: 320
  • Dimensions: 8.9 x 6 x 0.9 inches
  • Shipping Weight: 1.35 pounds


Related Categories

 

BAM Customer Reviews